Sundaland Recipes

Bagoong Katsudon Sambal Matah! Katsudon, a popular Japanese dish, typically consists of a deep-fried pork cutlet served over a bed of steamed rice and topped with a savory sauce and beaten eggs. By adding the umami richness of bagoong and the fresh, fiery flavors of Sambal Matah, we're taking this classic dish to a whole new level. Picture a perfectly crispy pork cutlet, nestled on a fluffy mound of steamed rice, with the tangy and pungent bagoong adding depth of flavor. And to top it all off, a spoonful of vibrant Sambal Matah, with its aromatic herbs and spicy chili, lending a refreshing burst of heat and freshness. 
Are you ready to embark on a culinary adventure? Indulge your taste buds with the remarkable fusion of Katsudon, bagoong and Sambal Matah. The crispy pork cutlet, bathed in a flavorful sauce, harmonizes beautifully with the pungent and tangy bagoong, while the Sambal Matah adds a burst of freshness and heat, taking this dish to extraordinary levels. 

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:30 Minutes
Suitable:LowLactose
Category:Meal
Origin:Japan ft Philipine ft Indonesian
Serving:4 Person
Tags:Pork, Aromatic, Rich

Nutrifacts:280 calories
  30 grams fat

Rating:4.3 

Immerse yourself in the symphony of flavors and textures that this dish offers. Each bite will be a delightful dance of crispy, savory, tangy, and spicy sensations. The Katsudon with Bagoong and Sambal Matah is a unique culinary creation that will leave you craving for more. 

Ingredients:

• 4 pork loin cutlets
• Salt and pepper, to season
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for frying
• 4 cups cooked Japanese short-grain rice
• 1 cup dashi stock
• 4 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 onion, thinly sliced
• 4 eggs, lightly beaten
• 4 tablespoons terasi/bagoong
• Sambal Matah, for garnish

Instructions:

1. Season the pork cutlets with salt and pepper on both sides.
2. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
3. Heat vegetable oil in a deep skillet or pan over medium heat. Fry the pork cutlets until golden brown and crispy. Remove from oil and drain on a paper towel.
4. In a separate saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.
5. Add the sliced onions to the simmering sauce and cook until they become soft and translucent.
6. Pour the beaten eggs evenly over the onions in the saucepan. Cook gently until the eggs are just set.
7. To serve, place a portion of cooked rice in a bowl. Place a pork cutlet on top of the rice.
8. Spoon the onion and egg mixture over the pork cutlet.
9. Drizzle terasi/bagoong over the dish and garnish with a generous amount of Sambal Matah.
10. Serve immediately and enjoy the explosion of flavors!