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Sauce Katsudon (ソースカツ丼, Fukui sauce-dipped pork cutlet)
Created by Chef Takumi
A thin cutlet, crisp from the oil, dipped once in dark sauce and laid over rice. Fukui sauce katsudon is direct food: no egg, no onion, nothing hidden.
The first surprise is what is missing. No beaten egg. No onion simmering around the cutlet. Fukui sauce katsudon is a bowl of rice, a thin pork cutlet, and a dark, sweet-sharp sauce that clings without drowning it.
This is not difficult work, only work that asks for attention at the right moment. Pound the pork thin so it cooks before the crust overbrowns. Fry it crisp, then dip it quickly while the coating is still open and thirsty. Leave it in the sauce too long and the crust turns heavy. A clean dip seasons the cutlet; a bath punishes it, which is also a useful rule for life if you are short of philosophy.
The sauce is the point, so make it with care. Worcestershire-style sauce gives tang and spice, soy sauce steadies it, mirin and sugar round the edge, and a little dashi keeps it in the Japanese bowl rather than drifting into mere brown sweetness. Set the cutlets on hot short-grain rice and serve at once. We want the rice to catch the sauce, not rescue a soggy crust.
Ingredients
freshly cooked Japanese short-grain rice
Quantity
2 cups
boneless pork loin cutlets
Quantity
2 (about 120g each)
trimmed and pounded thin
sea salt
Quantity
1/2 teaspoon
| Ingredient | Quantity |
|---|---|
| freshly cooked Japanese short-grain rice | 2 cups |
| boneless pork loin cutletstrimmed and pounded thin | 2 (about 120g each) |
| sea salt | 1/2 teaspoon |
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