• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • ABOUT
    • All About Grantourismo
    • Work With Us
    • Meet Lara and Terence
    • Itineraries, Tours & Retreats
    • Media Coverage
    • Contacts
  • SLOW
  • LOCAL
  • EXPERIENTIAL
  • RECIPES
Grantourismo Travels Logo

Grantourismo Travels

The website of globetrotting professional travel writing and photography team Lara Dunston and Terence Carter

Grantourismo Travels Logo
  • AFRICA
        • KENYA
          • Masai Mara
          • Mombasa
          • Tsavo West
        • MOROCCO
          • Essaouira
          • Marrakech
        • SOUTH AFRICA
          • Cape Town
  • ASIA
        • CAMBODIA
          • Battambang
          • Phnom Penh
          • Siem Reap
        • INDONESIA
          • Bali
        • JAPAN
          • Tokyo
        • LAOS
          • Luang Prabang
        • MALAYSIA
          • Borneo
          • Kuala Lumpur
          • Penang
        • MEKONG RIVER
        • SINGAPORE
        • MYANMAR
        • THAILAND
          • Bangkok
          • Chiang Mai
          • Isaan
          • Phuket
        • VIETNAM
          • Dalat
          • Hanoi
          • Hoi An
          • Saigon
          • Sapa
  • AMERICAS
        • ARGENTINA
          • Buenos Aires
        • BRAZIL
          • Rio de Janeiro
        • COSTA RICA
          • Manuel Antonio
        • MEXICO
          • Mexico City
          • San Miguel de Allende
        • UNITED STATES
          • Austin
          • New York City
  • AUSTRALASIA
        • AUSTRALIA
          • Adelaide
          • Darwin
          • Gold Coast
          • Melbourne
          • Perth
          • Sydney
  • EUROPE
        • AUSTRIA
          • Vienna
          • Zell Am See
        • ENGLAND
          • London
        • FRANCE
          • Céret
          • Paris
          • Perpignan
        • GERMANY
          • Berlin
        • HUNGARY
          • Budapest
        • ITALY
          • Alberobello
          • Calabria
          • Italian Lakes
          • Sardinia
          • Venice
        • MONTENEGRO
          • Kotor
        • POLAND
          • Krakow
          • Zakopane
        • PORTUGAL
          • Porto
          • Portugal Wine Regions
        • SCOTLAND
          • Edinburgh
        • SPAIN
          • Barcelona
          • Jerez
          • Mallorca
        • TURKEY
          • Istanbul
  • MIDDLE EAST
        • JORDAN
          • Desert Areas
        • QATAR
          • Doha
        • UAE
          • Dubai
Katsudon Recipe Japanese Pork Cutlet and Egg Rice Bowl. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl for Weekend Eggs

This katsudon recipe makes a Japanese pork cutlet and egg rice bowl topped with spring onions and scallions. Katsudon is a donburi, a rice bowl meal. Like oyakodon, another rice bowl dish, katsudon is a delicious, comforting and filling dish that can be eaten out at specialised restaurants or cooked at home and eaten for breakfast, brunch, lunch or dinner.

Our katsudon recipe will make you a crunchy tonkatsu, a Japanese pork cutlet, cooked in eggs and spring onions, served atop a bowl of rice and sprinkled with slices of scallions. Like our oyakodon recipe, this recipe for katsudon makes an incredibly delicious rice bowl meal. It’s completely addictive, so don’t be surprised if you polish it off in one sitting, though you’d be better off saving some for leftovers, according to Lara (speaking from experience!).

We have been seriously craving Japanese food. We have also been doing a lot of reminiscing lately about our decades-long culinary travels. Not only in Japan, although Tokyo is one of the great global eating destinations that we’ve been longing to get back to and we’ve been salivating over mouth-watering memories.

Rather than Michelin-starred omakase, we’ve been mostly missing the more affordable everyday eating that Tokyo’s office workers do on a daily basis, which brings me back to donburi. The name ‘katsudon’ is derived from ‘katsu’, which means ‘cutlet’ – a breaded piece of pounded meat dipped in flour, egg and bread crumbs (in Japanese cooking, it’s panko breadcrumbs) before being fried – in this case, ‘tonkatsu’ (pork cutlet), and ‘don’ from ‘donburi’, Japanese rice bowl.

This katsudon recipe is the latest recipe in our Weekend Eggs series of quintessential eggs dishes from around the world. If you’re visiting us for the first time, we started Weekend Eggs back in 2010 when we launched Grantourismo with a yearlong global grand tour aimed at promoting slow, local and experiential travel, more sustainable, ethical, engaging, and immersive forms of travel.

We spent two weeks in each destination, staying in apartment rentals and holiday homes to get an insight into how locals lived their lives. In each place we settled into, we explored the local food, connected with local cooks and chefs, and learnt to cook local specialties, which we shared in a series called The Dish, for which I learnt to cook a quintessential dish of each place, and our Weekend Eggs series, which we rebooted early last year.

If you’re an eggs lover and particularly a lover of breakfast eggs dishes, do dig into our Weekend Eggs archive (link above) for inspiration and ideas or browse our collections of our 21 best breakfast recipes of 2021 and our all-time 12 most popular Weekend Eggs recipes in 12 years of Grantourismo, which we compiled as part of Grantourismo’s 12th birthday celebrations.

Before I tell you about this recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.

Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.

You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with my images. Now let’s tell you about this katsudon recipe for a Japanese pork cutlet and egg rice bowl topped with spring onions and scallions.

Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl

This Japanese katsudon recipe makes one of our favourite Japanese rice bowl dishes, alongside oyakodon. If you have made and enjoyed our oyakodon recipe and my tonkatsu recipe, then you’re going to love this katsudon recipe.

When it comes to cooking katsudon, there are different methods for making what is essentially the same dish. Our katsudon recipe follows a method that Japanese cooks use. 

Firstly, we make a bowl of steamed Japanese rice; then we make a pork cutlet with panko-breaded boneless pork chops, always deep fried (katsudon is never shallow fried); and then we make an egg mixture, sometimes with onions, nearly always with spring onions or scallions, that is mixed with stock. That stock is generally a dashi–based stock, but sometimes chicken stock is used.

Lastly, the sliced pork cutlet is placed on top of the rice and the half-set egg mixture is poured over the pork cutlet. For some people, semi-set eggs trigger thoughts of Salmonella. To us, they are perfect for this dish, still keeping at least some of the pork crunchy, and this is what we use in this katsudon recipe.

Another method of making katsudon is what I call the ‘Instagram method’. This is where the eggs – usually fully cooked through – are placed on the rice and the sliced pork chop pieces are delicately positioned on top of the eggs, and then spring onion pieces are artfully arranged on top of the pork.

This method is not Japanese and you certainly won’t see this method or presentation in a real Japanese restaurant kitchen, where the chef is juggling four orders of katsudon at once, deep-frying pork (and often seafood tempura), cracking and whisking eggs, while stock is boiling on four burners at full blast, waiting for the crunchy sliced pork chops to be placed in them.

It’s this katsudon method, where the sliced pork cutlets are placed in the stock, that is the most popular in Japan. A ladle of the stock is placed in the saucepan (which has the same diameter as the serving bowl), and while boiling furiously, the sliced breaded pork chop is placed in the pan.

Katsudon Recipe Japanese Pork Cutlet and Egg Rice Bowl. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Sometimes the chef will ladle a little extra stock on top of the pork. An egg is quickly cracked into a metal container with a little pouring spout, whisked up, and drizzled over the pan in a circular motion.

There is no giant tub of whisked eggs that they’re using to get through during a four-hour service. Each egg is cracked to order and whisked furiously for about 5-10 seconds. The pork has just come out of the deep fryer and has real crunch that would be lacking in shallow-fried pork chops. And all of this happens *fast*.

Some chefs place a lid on the saucepan to steam the eggs a little while they prepare the rice bowl, transferring steaming hot rice straight from a giant industrial rice cooker to the bowls.

Taking the lid off the saucepan again, another fresh egg is whisked and just tossed over the pan. Some spring onions are thrown into the mix before the lid goes on for another 30 seconds to allow the egg and pork mixture to become as one, so the chef can easily slide it out of the pan and onto the rice.

It’s literally three minutes from the sound of the crunchy pork cutlets being sliced to the final rice bowl dish topped with the eggy pork waiting on the pass for a server to take it to the table. Take a look at this YouTube video of a katsudon chef in Japan making katsudon three at a time  – it’s amazing!

While you don’t have to work like a line cook to make this katsudon recipe, it’s not an easy one to make at home for more than two people, unless you don’t mind not eating at the same time. This is not a great dish to eat cold, so make sure to serve your katsudon immediately.

Katsudon Recipe Japanese Pork Cutlet and Egg Rice Bowl. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Tips to Making This Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl

If you’re making this katsudon recipe for adults older than 65 years, children younger than 5 years, and people with weakened immune systems, the ‘undercooked’ eggs can be an issue worth thinking about and you will probably want to cook the eggs right through.

To make the pork cutlets, we either use boneless pork chops or pork shoulder that’s not too fatty. Our supermarket (we’re not braving the normal markets at the moment due to omicron) generally tends to have bone-in pork chops, which we love for our marinated pork chops dish, otherwise we tend to use pork shoulder.

In this katsudon recipe, we specify 150 gram pieces of pork as we find that this, along with the rice and eggs, is enough for a really filling breakfast, unless you’ve been for a hike, work-out, surf or swim beforehand.

Katsudon is prepped in three minutes in a Japanese restaurant, so if you’d like to aim for that it’s a good idea to have everything prepped before you even deep-fry your pork chops.

Some restaurants top katsudon with extras such as finely sliced ginger, an egg yolk, some Japanese chilli powder, or a big squeeze of Japanese mayonnaise, but we find that there’s a good balance of flavour in this katsudon recipe as is.

Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl

Katsudon Recipe Japanese Pork Cutlet and Egg Rice Bowl. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Katsudon Recipe for a Japanese Pork Cutlet and Egg Rice Bowl

Print Recipe Rate Recipe
This katsudon recipe makes a Japanese pork cutlet and egg rice bowl topped with spring onions and scallions. Katsudon is a donburi, a rice bowl meal. Like, oyakodon, another rice bowl dish, katsudon is a delicious, comforting and filling dish that can be eaten out at specialised restaurants or cooked at home and eaten for breakfast, brunch, lunch or dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Course: Breakfast/Brunch, Dinner, Lunch
Cuisine: Japanese
Servings: 2
Calories: 2201kcal
Author: Terence Carter

Ingredients

  • 2 150 g pork shoulder or boneless pork chops
  • salt and pepper
Pork Crumb Coating
  • 4 tbsp plain flour
  • 1 egg
  • 80 g Panko breadcrumbs
  • 1 cup neutral oil for frying
Stock
  • ½ cup dashi stock or chicken stock
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 4 eggs extra large
  • 2 cups steamed Japanese rice
  • 1 bunch spring onions scallions, base pieces cut into 6 cm pieces, tops chopped finely

Instructions

  • Prick the pork pieces all over with a sharp skewer.
  • Brine the pork pieces in a mix of 1 tbsp of sugar 1 tbsp salt, both dissolved into a container of water. Brine for at least 1/2 an hour on a kitchen bench and up to 2 hours in the fridge.
  • Prepare the stock by adding the sugar, soy sauce and mirin to the dashi or chicken stock. Keep warm in a saucepan.
  • Line up a flat plate, two bowls large enough to hold the pork pieces, and a fourth plate for the coated pork pieces: transfer the flour to the first plate; whisk the egg in the second bowl; and the breadcrumbs in the third dish.
  • Press a pork piece into the flour, one side then the first, ensuring it’s completely covered in flour.
  • Dip the flour-dusted pork piece into the egg wash.
  • Press the pork piece into the Panko breadcrumb mix, one side then the other, ensuring its completely covered in crumbs.
  • Move the pork piece to the empty plate, then repeat with the other pork piece.
  • Heat a saucepan with the oil to fry the pork. You want a stable 175°C (350°F) and carefully place the fillets in the pan. They should be fully cooked and golden brown within 3-4 minutes.
  • Place the Japanese rice in your serving bowls, ready to plate up the final dish.
  • Place 125 ml of stock in a saucepan that has the same top diameter as your serving bowls (so the final pork and egg fits in the bowl). Heat the stock until boiling.
  • Crack a single egg into a dish and whisk. Or if you're good with measuring, do all four eggs at once.
  • Chop each pork piece into 1.5 to 2cm slices and add one entire sliced pork piece to the pan. Drizzle the whisked egg over the pan, mainly around the pork slices. Cook for 30 seconds.
  • Whisk and add the next egg to the pan and some sliced spring onions
  • Place a lid on the pan for 30 seconds.
  • Remove the lid. At this stage you should be able to move the egg and pork layer as a whole piece. If not, cook for a little longer.
  • When the dish is ready – note that there will still be some liquid in the pan – place the pan over the rice dish and starting at the edge closest to you, slide the egg and pork on top of the serving dish. Garnish with a little green spring onions.
  • Repeat the process with the second dish.

Nutrition

Calories: 2201kcal | Carbohydrates: 194g | Protein: 54g | Fat: 133g | Saturated Fat: 15g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 79g | Trans Fat: 1g | Cholesterol: 471mg | Sodium: 1096mg | Potassium: 853mg | Fiber: 5g | Sugar: 7g | Vitamin A: 662IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 8mg

Please do let us know in the comments below if you make our katsudon recipe for a Japanese pork cutlet and egg rice bowl, as we’d love to know how it turns out for you.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

SHARE ON SOCIAL MEDIA

Share
Tweet
Pin118
Yum4
122 Shares

SUBSCRIBE TO THE GRANTOURISMO TRAVELS NEWSLETTER

Sign up below to receive our monthly newsletter to your In Box for special subscriber-only content, travel deals, tips, recipes, and inspiration.

100% Privacy. We hate spam too and will never give your email address away.

Share
Tweet
Pin118
Yum4
122 Shares

Related Posts You Might Like

Shop for related products

About Terence Carter

Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
READ MORE…

Featured Posts

Safeguarding Your Travel Memories On the Road. Bayon, Angkor Wat, Siem Reap, Cambodia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Safeguarding Your Travel Memories On the Road

A Balinese Royal Cremation Ceremony, Bali, Indonesia. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

A Balinese Royal Cremation Ceremony

Recipes for the Best Asian Inspired Cocktails in Bangkok. Soul Food, Bangkok. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Recipes for the Best Asian Inspired Cocktails in Bangkok

Footer

ABOUT GRANTOURISMO

  • All About Grantourismo
  • Meet Lara and Terence
  • Work With Us
  • Itineraries, Tours & Retreats
  • Media & Advertising
  • Media Coverage
  • Contacts

THE GRANTOURISMO SHOP ON SOCIETY6

The Grantourismo Shop on Society6

GET THE BEST MANAGED WORDPRESS HOSTING

Get the Best Managed Wordpress Website Hosting with Flywheel

IMPORTANT DETAILS

  • Terms and Conditions
  • Editorial Policy
  • Comments Policy
  • Advertising
  • Privacy Policy

AMAZON AFFILIATE DISCLOSURE

Grantourismo Travels is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program.

GRANTOURISMO AFFILIATES/SUPPORT

Grantourismo is reader-supported. Posts contain various affiliate links. If you click through and purchase something, we may earn a commission at no extra cost to you. That income supports the work we do to create content. Here are more ways to support Grantourismo.

SUBSCRIBE

SOCIALLY CONNECTED

  • 6,048 Followers
  • 2,579 Likes
  • 1,859 followers
  • 19,050 Followers

INSTAGRAM FEED

Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

SAFETY WING INSURANCE

Safety Wing Insurance

Images Protected By Pixsy

Protected By Pixsy

Footer Widget Header

WEB LOVE

As Seen in The Guardian As Seen on NineMSN As Seen on Tnooz
As Seen In The Independent As Seen on Frommers As seen on Viator
As Seen in Afar As seen on Gadling As seen on Context
As Seen in Fathom As Seen on Matador As seen on Inspirato with American Express
As seen on the Daily Mail website As seen on the Forbes website Grantourismo on the SilverKris website

ALL MEDIA COPYRIGHT © 2009–2023 GRANTOURISMO | ALL RIGHTS RESERVED.
DESIGNED IN APARTMENT RENTALS, HOTELS AND RESORTS AROUND THE WORLD BY GRANTOURISMO MEDIA.
ASSEMBLED IN SOUTH-EAST-ASIA.
GRANTOURISMO TRAVELS AND ‘MAKING TRAVEL MORE MEANINGFUL AND MEMORABLE’ ARE ™ TO GRANTOURISMO MEDIA.