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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 dish. A crisp pork cutlet (tonkatsu) is simmered with egg in a savory dashi and soy sauce broth and served over a bowl of rice. This filling dish combines crisp textures with a rich sauce.
Ingredients
Ingredients
- 2 bowls freshly cooked Japanese rice
- 2 pork chops (about 150 g)
- 2 eggs
- 50 g panko (Japanese breadcrumbs)
- 1 egg for breading
- 2 tbsp flour
- 200 ml dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 onion (cut into thin strips)
- 1 scallion (cut into fine rings)
- Vegetable oil for deep-frying.
Instructions
- Dust the pork chops with flour, dip them in beaten egg and coat with panko
- Fry the tonkatsu in a pan or pot of hot vegetable oil until golden brown and crisp, then drain on paper towels and cut into strips
- Heat the dashi broth in a small pan and season with soy sauce, mirin, sugar and salt
- Add the onion strips and simmer for a few minutes
- Lay the sliced cutlet in the pan and pour the beaten eggs over it
- Let the eggs set lightly over medium heat, but do not let them set completely
- Divide the hot rice among bowls and spoon the katsudon mixture over it
- Garnish with scallions and serve immediately.
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