Claire Corlett

Fish Food, Fish Tanks, and More
How To Make Japanese Pork Cutlet & Egg Rice Bowl – Marion’s Kitchen

How To Make Japanese Pork Cutlet & Egg Rice Bowl – Marion’s Kitchen

The ultimate rice bowl in my opinion. This is crispy crumbed pork set in a beautifully soft and tender egg omelette. You guys are going to love this Japanese Katsudon. Japanese Katsudon is one of those dishes that looks like a really hard restaurant dish. But with a few of my little tips and tricks, you guys are totally going to be able to nail it at home. Let’s talk about the pork first of all. Cause I think that’s one of the
most important parts of this dish is getting the seasoning of that pork just
right. And the crispy coating just right. If we start and have a look here, I’ve
just got some pork loin fillets. I want to flatten these guys out a
little so they cook quicker in the pan and more evenly. Just put some baking paper on top. And then go at it with a rolling pin. I want these guys about a centimetre thick. Let’s have a look. That’s looking good. What we’re going to do here is, we’re going to dry brine these pieces of pork. You would have heard of wet brining. That’s where you dip your meat into a salty solution of water and salt, obviously. I actually prefer the dry brining method. I think that it keeps your meat a little bit more dry. Which allows better cooking, all that kind of stuff. What you want, is to very liberally salt these. Both sides. What you need to do is, exercise a little of patience and leave these guys to sit around for about 30 minutes. You could do two hours or even overnight as well. And that’s going to allow that salt to liquify, and the pork will soak up that liquid salt. Making everything juicy and perfectly seasoned. Let’s come back and have a look at our pork. You can see some of that salt has turned
into liquid on the top and on the plate. So I know that, that pork has absorbed
some of that salty goodness. What we want to do is crumb these guys. First of all, I want to pat dry any of that kind of liquid that’s left on top of the pork. Just use some paper towel. This just means we won’t get any liquid
interfering with our crumbing process. I’ve just got a standard crumbing procedure set up here. Some flour, I need an egg. I’ve got my panko breadcrumbs as well. These are a Japanese style of breadcrumb. Really light, fluffy and crispy. Take your pork. And if you’ve watched
a lot of my channel, you would know that I have my own system which is “left hand,
wet hand. Right hand, dry hand”. This is going to help keep your fingers nice and clean when you’re doing the crumbing process. So left hand in with the pork. Right hand comes in, and puts the flour on top. Then into the egg. Left hand takes over. And then into your breadcrumbs. I find with panko breadcrumbs, that you can get a lot of variance between brands as to how coarse and fine the actual breadcrumb is. What I like to do, is just grab a hold of
little handfuls. And just squish it between my fingers. Making sure I get a
nice fine coverage on my pork. The other few little bits and pieces
we’ve got to get ready before we get to the final cooking part, is our sauce. I’m starting off with some chicken stock here. To flavour that, I’m going to be using my Marion’s Kitchen Teriyaki sauce. I’ve made mine the way I love it. Just a really beautiful simple seasoning sauce. Flavoured with a little bit of garlic and onion. If you can’t get a hold of this, I have a recipe for how I make this from scratch on my website. So you don’t have to miss out. I want a good few tablespoons of this. See how that’s not too thick? With teriyakis, it’s all about the magic that happens in the pan. And not about how thick it starts out. That should really start to caramelise and develop a really beautiful flavour in the pan. To that, just want to add a little
bit of sugar. Mix that through. Now for the egg. That’s going to bind
everything together. Now we’re going to be cooking our crispy pork. I’m just going to check temperature of my oil. Just by pinching a few panko breadcrumbs and putting them in. That’s a good sizzle. I don’t want a really really hot fast sizzle. Because I want to allow the pork enough time to cook through. A nice gentle sensible sizzle. The secret to getting really good even colour on this kind of crumbed cutlet at home. Is to keep it moving. I’m going to
turn these over after a minute or so. Just when they’re barely golden on the
bottom. I’m going to keep them moving around in the pan. So I’m not getting any dark brown hot spots. All together, I want about 5 or 6 minutes of these guys
cooking. Flipping them every so often. I’ve got a little trick that we can
use to figure out if that pork is cooked inside. Just wait. When you think these guys might be ready. What you want to do is, just take a metal skewer. Or even the
tip of a fine knife, like a filleting knife. Poke it into one of your cutlets. Leave it for a couple of seconds. Just touch it to the top of your lip. If it’s warm, that means we’ve got it all the way through. If it’s cold, then you need a few more minutes. But that one is just perfect. I’m going to take these out. As with anything that’s crispy and crunchy that’s just come out of the hot oil. You just want to hit it with a little bit of salt. One last thing to do before we hit the pan. And that is to slice up our pork. To finish everything off, we need a little bit of oil into a clean pan. Some sliced onion. Whenever I’m softening onions, I always add a little pinch of salt. Because that helps to draw out the moisture from the onion. It helps them to sweeten up and cook a lot quicker. I need you guys to be patient here. Because under-cooking your onions is like the worst thing you can do for any dish. I want to make sure these get really nice, soft and sweet. Just when I can start to see a little bit of that charriness happening on the edge. I’m going to add my sauce. As I mentioned before of any good teriyaki sauce, you really want the magic to happen in the pan. I’m going to allow the sauce and the onion, and that heat to start to thicken, and really develop the flavours in here. Couple of minutes at least. I’m just going to go in here and taste. Cause that’s the only way to make sure that we’re on the right track here. Mmm… Yum. That sauce has developed into a beautifully sweet, slightly salty flavour. Onion and just a little hint of garlic from
the teriyaki sauce as well. Mmm… So good. Now we can go in with our pork We’ll try and keep it as close together as possible, those pieces. Here comes the fun part. Pour that egg all around the pan. A little bit over the pork as well. Just let that bubble away. Turn the heat down a little bit. I’m going to put the lid on. Just for a few
minutes to let that egg set. Let’s have a look. Pure magic. Smells so amazing. I love how beautifully soft and tender that egg is. Now the next fun part. How do we get this magical creation out into your rice bowl! The easiest way, is to just divide up the egg and the pork with your spatula. Non-stick really is going to be your friend here guys. I would highly recommend it for this one. There is no delicate beautiful way to do this. Except for just kind of try and get it in the bowl. We’ll fix it up later. Main thing is to try and keep that pork together. That’s looking beautiful. Time for our second one. If you just take a spoon here and tuck those overflowing egg pieces into your bowl. To finish off, I just want a little sprinkling of spring onion. There you go guys. Japanese Katsudon
that you can make at home. It’s totally worth the effort. I love the contrast of the crunchy pork. That really silky egg, so that sauce and the egg and the onion all together just created. It’s like a little bit saucy, a little
bit omelette eggy. But so soft and tender. That caramelised onion is just divine. Hey guys! My marinades and sauces are in Coles in Australia right now. They’re in the sauce aisle. That’s where you get your tomato sauce. I hope you can try them! And if you like them, why not share them with a friend. Thanks guys! See you!

60 comments on “How To Make Japanese Pork Cutlet & Egg Rice Bowl – Marion’s Kitchen

  1. There is no better way to end the day than cooking with Marion! Thanks for another delicious recipe Marion.💗

  2. I love marion and her version of cooking , the coconut sriracha in amazon is currently unavailable again 🙁 , i was gonna order another , and do you have your own version of “ Cantonese Style steam King Crabs ? “ thank you and looking forward for sriracha 🙂

  3. A friend of mine had me over for dinner once and his wife had made this. It was my first time to try it, and it was phenomenal. Looking forward to try this recipe.

  4. Day by day, this channel is becoming more awesome because of your recipe, ma'am! Every dishes you made feels like it straight from the heaven! I love it 💗💗 i hope you have a great day ma'am!

  5. Yes , Queen Marion , as Christopher Tech Jing Xiang says , This will be my number one dish . Thank you for your wonderful recipes . You and Mama Noi are the best .

  6. Delicious looking recipe with excellent practical tips. 👍🏻
    I recently found your channel. It is one of the very best cookery channels out there.

  7. I love you're cooking video marion! ❤ you really inspire me to cook more than going out to buy food home! Honestly you're one of my favourite youtubers!❤❤ that look delicious by the way😊😋

  8. The video production value on this channel is superb. I don’t understand why there aren’t more subscribers to this channel. This is Food Network quality! I need you on TV!

  9. if the skewer is cold then you have raw pork on your lip! lolol. other than that, another lovely recipe as always marion! thank you!!

  10. I wake up to go to restroom..its 1:00am here in Florida….I see the alert for a new video…have to watch and plan my meal for tomorrow…love me some Marion and of course Noi.

  11. How come your sauces and meal kits arent available in Thailand! Im visiting Thailand and was excited to pick up some of your things!

  12. Got my Thai fried chicken from the vendor last night Marion 😂✌🏽🇦🇺…Was GUUUUUUUUUD🤙🏽👌🏽

  13. Marion, Slow down a bit bud. Not able to keep up with your recipes. Just the day other, I was saving to do Mama Noi’s cold noodles and your Singapore Chilli Prawns for the weekend, here you present us another incredible recipe. Saving this for the weekend too. Also I wait for the specials on your amazing sauces in Coles. They are our pantry staples.

  14. Hi, just subscribe yr channel..yr dishes all look delicious.. is yr sauce only sell in cole australia? Is it selling in malaysia? Im in east malaysia, sabah…pls advise

  15. Absolutely divine!!! Thanks Marion! Love yours and your mom’s recipes…
    Btw, you reminded me of my mom, she’s the one who taught me first about that right hand left hand method when I was a lil girl! 🥰🥰

  16. This is my go to meal at any Japanese restaurant, now I’m going to try to make it myself! Thanks for the amazing recipe!

  17. Have been following your channel for quite some time now… You really inspire me to cook 💗 I tried the handmade noodles ☺️I tweaked it a bit with flavors, turned out pretty well 🤗Keep inspiring

  18. Katsudon is actually really easy to make. It became one of my favorite dishes while I was living in Japan and I've been making it for the past couple of years. The kids love it too and are always excited when I make it.

  19. I love your video! Easy to understand and follow the recipe 😍 Thank you so much. Partner and I just finished our renovation house. So excited to cook with your recipes in our new kitchen 👍🏼

  20. That’s what my boys made for dinner last night ,pork chops Japanese curry and a few more dish .They just came back from from Japanese And had the most amazing time and food !!🤗😍

  21. I love this one! I prefer my eggs a little bit undercooked it’s almost like jelly like as part of the sauce.

  22. Hi I just love it.
    I just have a question are there recipes with rice I can use for a kind of bento style lunch?? I hope it makes sense, lunch in my country is boring so I want to try different things and your recipes are so wonderful 🤤☺️

  23. I love her recipes, however, I wish the video was shot in the wide so I can actually see her cooking, you know?

  24. Question. I always remove every bit of fat from all my meats. I'm not going to eat it, so I remove it. Why do chefs leave it on & do people really eat it? Just curious. Love all tour recipe's.💜💜💜

  25. Off topic from the video: would it be possible for you to do a mortar and pestle 101 kind of thing? Maybe a kitchen tools video? I never know what kitchen tools are good investments.

  26. Why cook a crispy cutlet only to have it go soggy in the pan??🤔 Better if you put it on top after you've cooked your egg. Looks good but you took the wrong approach with the pork at the end, I didn't hear a crunch. But now you've made me sooooo hungry but not for the food!😉

  27. Yummy Marion. My pinko crumbs were a bit soft but maybe the oil wasn’t hot enough. Looking forward to making it again

  28. Absolutely delectable Marion!! Always a pleasure to watch your videos and attempt your recipes!! Thank you so much..💜💜💜

  29. My problem with this dish, not necessarily this recipe is that it produces a cutlet that is no longer crispy. Once you put the pork on the sauce, top with egg and add a lid creating steam there is no way it stays crispy. I ordered this once at a popular Japanese restaurant and thats exactly what happened there as well. All the breading was soggy and falling off. Whats the point of even breading it I say! I think I would recreate this and put the pork on last or even better on the side. Also I prefer slicing open a small pork loin and pounding that out for added tenderness as apposed to a chop cut. Love your work regardless Marion!

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