Description
Katsudon is a comforting Japanese dish featuring a crispy breaded pork cutlet served over a bowl of steamed rice, topped with a savory-sweet mixture of eggs, onions, and dashi broth.
Ingredients
Units
Scale
For the Katsudon:
- 2 full tonkatsu (view my in-depth recipe for tonkatsu here)
- 1/2 onion, thinly sliced
- 1/2 cup dashi (in my case I used hondashi instead, which is instant dashi. If you’re going this route, use about 1/2 cup water with 1 teaspoon hondashi)
- 2 1/2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 2 eggs, beaten
- 2 servings rice, cooked (1 cup Japanese short-grain or medium grain)
- Green onions for garnish (optional)
Instructions
- Pound the pork chops to about 1/2-inch thickness. Season both sides with salt and pepper.
- Dredge each pork chop in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. Press the panko firmly to adhere.
- Heat vegetable oil in a deep pan over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- In a separate pan, add the onions and dashi, and cook over medium heat for 8-10 minutes. Add soy sauce, mirin, and sugar.
- Slice the cooked pork cutlets into strips and place them on top of the simmering onions.
- Pour the beaten eggs evenly over the pork and onions. Cook until the eggs are just set but still slightly runny, about 1-2 minutes.
- Serve the cooked rice into two bowls. Slide the pork, onions, and egg mixture over the rice. Garnish with chopped green onions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2