home    canadian culinary guide

QUEBEC

Quebec cuisine is more of a way of life than a source of sustenance; rich flavours mixed with simplistic traditional cooking present themselves in a wide array of tastes and textures.

Quebec’s embrace of international cuisine is reflected in the variety of ethnic restaurants that line the streets of its major cities. At Ginko Restaurant Japonais, guests experience dishes made from the freshest of products prepared using traditional Japanese cooking techniques. The Katsu Don dish is prepared in the Donburi style. Donburi is simply a bowl of cooked rice topped with a combination of other foods. In this case, it is a Japanese style breaded pork cutlet.

“Rice is the lifeline of Japanese cuisine, so it is important to use a rice of superior quality.” ~ Chef Matthew Kimura
 
Katsu Don

Click Photo for High Resolution Image
1 lb pork loin centre chops (about 4 pieces) 500 g
1/2 tsp each, salt and pepper 2 mL
1 tbsp corn starch 15 mL
1 lightly beaten egg 1
1 tbsp water 15 mL
1 cup Panko (Japanese bread crumbs) or regular bread crumbs 250 mL
1/4 cup canola or vegetable oil 50 mL
1/2 cup chicken broth 125 mL
2 tbsp mirin (Japanese sweet rice vinegar) 30 mL
2 tbsp soy sauce 30 mL
1 cup sliced onions 250 mL
1 cup each, sliced red and green pepper 250 mL
4 cups             hot cooked USA white long grain rice 1 L
     
Garnish:    
1 thinly sliced green onion 1
1 tsp toasted sesame seeds 5 mL
 

Season pork with salt and pepper. Lightly coat in corn starch. Whisk together egg with water and coat pork completely. Reserve leftover egg.

Place breadcrumbs in a shallow dish and dredge pork to cover each cutlet completely in breadcrumbs.

Heat oil in a skillet over medium high heat. Cook pork until deep golden and just a hint of pink remains, about 6 minutes per side. Transfer to a paper towel-lined platter to absorb any extra oil. Slice when cool. Set aside.

In bowl, whisk together chicken broth, mirin and soy sauce. Set aside.

Meanwhile, remove all but 1 tbsp (15 mL) of oil from pan. Cook onions, red and green peppers over high heat just until onion is tender, about 1 minute. Pour broth mixture over peppers. Place pork back into pan with reserved egg. Stir gently to combine.

Serve in bowls over cooked rice. Garnish with green onions and sesame seeds.

Makes 4 servings.
 

CHEF BIO: Although Matthew Kimura’s passion for food started out as a hobby, he later realized his interest was much stronger. He enrolled in the Hotel and Restaurant Management program at Toronto’s Humber College and later took various internships at Food Network Canada. He later partnered with his father to open Ginko Restaurant Japonais in Quebec City. Matthew's goal is to elevate the standards of Japanese cuisine in restaurant service, as well as, the quality of food and wine pairing.

RESTAURANT BIO: At Ginko, guests experience dishes made from the freshest of products prepared in traditional Japanese cooking techniques. The name Ginko is derived from the famous Ginkgo tree (Ginkgo Biloba). Seen as a symbol of longevity, strength and health, the Gingko tree was often planted around shrines in Japan. The restaurant features six distinct dining areas: the first floor holds the Dining Room, Sake Wine Bar and Sushi Bar and the second floor holds the Party Room, Teppan Yaki Tables and Tatammi Room.

Ginko Restaurant Japonais
560 Grande Allée Est  Quebec City, Quebec  G1R 2K1