Katsudon (Japanese breaded pork, rice, shredded cabbage salad and tsukemono pickled vegetables)

Ingredients for Katsudon (breaded pork):

• 2 pork cutlets (cut into pieces or whole depending on size)

• 1 cup wheat flour

• 2 beaten eggs

• 1 cup panko breadcrumbs (essential for a crispy texture)

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp paprika (optional, for a smoky flavor)

• Neutral frying oil

Accompaniments:

• Tonkatsu sauce (see basic sauces recipe)

• Shredded napa cabbage and carrot salad, marinated

• Pickled radishes and tsukemono (Japanese pickled vegetables; see basic condiments recipe)

• Japanese rice (sushi rice or white rice)

Preparation:

1. Prepare the meat:

   • Cut the pork cutlets into pieces or lightly pound them for even cooking.

   • Season both sides with salt and pepper.

2. Breading:

   • Prepare 3 bowls:

     • Bowl 1: flour

     • Bowl 2: beaten eggs

     • Bowl 3: panko breadcrumbs

   • Dip each piece of pork into the flour, then the beaten eggs, and finally the panko. Press lightly to ensure the breading sticks well.

3. Cooking the Katsudon:

   • Heat about 1 cm of oil in a large pan over medium heat (around 170°C / 340°F).

   • Fry the pork pieces for 4–5 minutes per side until golden and crispy.

   • Check internal temperature (recommended 75°C / 165°F).

   • Drain on paper towels.

4. Prepare the cabbage salad:

   • In a large bowl, mix shredded napa cabbage, grated carrot, rice vinegar, sugar, salt, and sesame oil.

   • Let rest 10–15 minutes for flavors to meld.

5. Serve:

   • Prepare a bowl of hot Japanese rice.

   • Slice the Katsudon if needed.

   • Place the rice in a bowl or deep plate.

   • Arrange the breaded pork slices on top.

   • Pour some tonkatsu sauce over the pork (or serve it on the side).

   • Accompany with the cabbage salad and pickled radishes.

A crispy, flavorful, fresh, and well-balanced dish.