Description
Katsudon is a classic Japanese comfort food featuring crispy breaded pork cutlets simmered with onions and a savory-sweet egg mixture, served over warm steamed rice. This flavorful rice bowl combines textures and rich umami flavors from a blend of dashi, soy sauce, and mirin, making it a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Rice
- 2 cups cooked Japanese short-grain rice
Pork Cutlets
- 2 boneless pork loin chops (about 1/2 inch thick)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 large egg, beaten (for dredging)
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Sauce and Egg Mixture
- 1/2 onion, thinly sliced
- 1/4 cup dashi stock (or chicken stock as an alternative)
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 2 large eggs, lightly beaten
Garnish
- 2 tablespoons chopped green onions
- Pickled ginger (optional, for serving)
Instructions
- Prepare the pork cutlets: Lightly season both sides of the pork chops with salt and pepper to enhance flavor.
- Coat the pork: Dredge each pork chop in flour, shaking off any excess. Then dip each into the beaten egg, followed by coating thoroughly with panko breadcrumbs, pressing gently to help them stick.
- Fry the cutlets: Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets for about 4-5 minutes on each side until they turn golden brown and are cooked through. Remove the cutlets and drain excess oil on paper towels.
- Slice the cutlets: Once slightly cooled, thinly slice the cooked pork cutlets and set aside for topping.
- Sauté the onions: In the same skillet, add the thinly sliced onions and sauté for 2-3 minutes until they begin to soften and become translucent.
- Simmer the sauce: Pour in the dashi stock, soy sauce, mirin, and sugar into the skillet with the onions. Stir and bring the mixture to a gentle simmer.
- Add pork and eggs: Arrange the sliced pork cutlets evenly over the simmering onion mixture. Pour the lightly beaten eggs over the top. Cover the skillet and cook on low heat until the eggs are just set but still slightly runny for a tender texture.
- Assemble the bowl: Spoon a generous portion of steamed rice into serving bowls. Gently slide the pork, egg, and onion mixture over the rice, allowing some of the savory sauce to drizzle over.
- Garnish and serve: Sprinkle chopped green onions over the top and offer pickled ginger on the side, if desired, to balance the rich flavors.
Notes
- Using Japanese short-grain rice is essential for the perfect texture; it’s sticky and slightly sweet.
- Dashi stock adds authentic umami flavor, but chicken stock can be used as a substitute in a pinch.
- Be careful not to overcook the eggs; they should be soft and slightly runny for the best Katsudon texture.
- For a crispier cutlet, you can double-dip in the egg and panko before frying.
- Pickled ginger adds a refreshing contrast but is optional.
