Katsudon
A classic Japanese dish featuring crispy pork cutlet, eggs, and onions over steamed rice.
20 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 pork loin cutlets
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/2 onion, thinly sliced
- 2 large eggs
- 1/2 cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 cups steamed rice
- 1 green onion, chopped (for garnish)
Nutrition Facts
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Instructions
Prepare the pork cutlets: Pound the pork cutlets to about 1/2-inch thickness. Season both sides with salt and pepper.
Bread the cutlets: Dredge each cutlet in flour, then dip in beaten egg, and coat with panko breadcrumbs, pressing gently to adhere.
Fry the cutlets: Heat oil in a pan over medium heat. Fry the cutlets until golden brown, about 3-4 minutes per side. Drain on paper towels and slice into strips.
Prepare the sauce: In a small bowl, mix dashi stock, soy sauce, mirin, and sugar until the sugar dissolves.
Cook the onions: In a small pan, sauté the sliced onions until translucent. Pour the sauce mixture over the onions and bring to a simmer.
Add the eggs: Place the sliced pork cutlet on top of the onions. Pour the lightly beaten eggs over the pork and onions. Cover and cook until the eggs are set but still slightly runny, about 2-3 minutes.
Serve: Divide the steamed rice between two bowls. Carefully slide the pork and egg mixture over the rice. Garnish with chopped green onions.
Chef's Tips
- Pork Thickness: Ensure the pork is evenly pounded to guarantee even cooking and tenderness.
- Crispy Cutlet: For extra crispiness, double-fry the cutlets—fry once, let rest, then fry again just before serving.
- Egg Consistency: Cook the eggs to your preferred doneness; some prefer fully set while others like it runny.
- Dashi Substitute: If dashi stock is unavailable, use chicken or vegetable broth with a pinch of MSG for umami flavor.
- Serving Tip: Serve immediately to enjoy the contrast of crispy pork and soft, fluffy eggs.
