Katsu Noodle Bowl

This incredibly easy recipe is a great option for lunch and dinner, the cold noodle salad with fresh vegetables drizzled with our soy dressing, and a fresh pork katsu with sriracha-mayo are a fulfilling and delightful option for any time of the day. Since it`s so easy, we`re going straight for the recipe.

Katsu Noodle Bowl

Servings: 2

Time: 25 minutes

Ingredients

1 Large Pork Cutlet

1-2 Eggs

1 Tbsp Milk

3+ Tbsp Flour

½+ Cup Panko Breadcrumbs

2 Bunches of Buckwheat Noodles – these usually come separated into portions. You can also use different noodles if you can`t find buckwheat

½ Cup Nappa Cabbage, thinly sliced

½ Cucumber, thinly sliced or julienne

½ Carrot, julienne

1 Nori Leaf

Scallions, thinly sliced

Pickled Ginger, optional

Imitation Caviar, optional

¼ Cup Soy Sauce, light preferred

1 Tbsp Sugar

2 Tbsp Rice Wine Vinegar

2 tsp Sesame Seeds

¼ Cup Mayonnaise

1-3 Tbsp Sriracha, depending on how spicy you wish to make it

Salt and Pepper to taste

1 Cup Frying Oil

Step-by-Step

1.       Boil a large pot of salted water and cook the buckwheat noodles according to package instructions. Once ready, strain and cool immediately to prevent it from overcooking. Place it in the fridge.

2.       Make the noodle dressing by mixing soy sauce, rice wine vinegar, sugar, sesame seeds and scallions, and reserve in the fridge. Mix sriracha and mayo in a different bowl and reserve in the fridge, it can be as spicy as you would like it to be.

3.       Cut all the vegetables and the nori, reserve.

4.       Now for the katsu, prepare 3 bowls/plates to bread the pork cutlet. The first large plate should have flour, salt and pepper. The second should have a mixture of the egg and milk, and the third one should have the panko and more salt and pepper.

5.       Pound the cutlet with a kitchen mallet until it`s about 1 cm thick, then place it on the seasoned flour and make sure the pork is fully covered with it, dip it in the egg mixture and then, finally, in the panko.

6.       In a large pan or skillet, heat up about 1 cup of vegetable/canola/avocado oil until extremely hot (about 4 minutes). Place the breaded cutlet in it and cook for about 3 minutes a side, until the pork is fully cooked and the outside in crispy and browned. Place it on a paper towels to dry the excess grease and crisp up.

7.       Assemble the bowl with the noodles in the bottom, top it with the sliced vegetables and drizzle it with the soy dressing. Place the nori and the katsu on top and use the sriracha-mayo to dip or drizzle on the katsu itself.