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Katsudon (カツ丼): Pork Cutlet and Egg Rice Bowl
More recipes: Japanese recipes · All Asian recipes
Katsudon (カツ丼): Pork Cutlet and Egg Rice Bowl
Laura Chen
2
15 Minuten
25 Minuten
700
Japanese
Main course
Katsudon is a popular Japanese donburi: a crispy pork cutlet (tonkatsu) cooked with egg in a savory dashi and soy broth and served over a bowl of rice. The bowl is filling and pairs crunchy breading with a rich sauce.
Ingredients
Ingredients
- 2 bowls freshly cooked Japanese rice
- 2 boneless pork chops (about 150 g each)
- 2 eggs
- 50 g panko (Japanese breadcrumbs)
- 1 egg for breading
- 2 tbsp flour
- 200 ml dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 onion, thinly sliced
- 1 scallion (green onion), thinly sliced
- Vegetable oil for deep-frying
Instructions
Instructions
- Dust the pork chops with flour, dip them in beaten egg and coat them in panko.
- Fry the tonkatsu in hot vegetable oil in a pan or pot until golden and crisp. Drain on paper towels and cut into strips.
- Heat the dashi in a small pan and season it with soy sauce, mirin, sugar and salt.
- Add the sliced onion and simmer for a few minutes.
- Lay the sliced cutlet in the pan and pour the beaten eggs over it.
- Let the eggs set over medium heat until just soft-set, not fully firm.
- Divide the hot rice between bowls and slide the katsudon mixture on top.
- Garnish with the scallion rings and serve right away.
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More recipes: Japanese recipes · All Asian recipes