Description
Katsudon is a popular Japanese dish featuring a crispy breaded pork cutlet simmered with eggs and onions in a savory-sweet sauce, served over steamed Japanese short-grain rice. This comforting rice bowl combines crunchy textures with tender, flavorful pork and a silky egg topping, making it a satisfying meal perfect for any time of day.
Ingredients
Scale
Rice
- 2 cups cooked Japanese short-grain rice
Pork Cutlet
- 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 & 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
- Season the pork: Lightly season both sides of the pork loin chops with salt and pepper to enhance flavor before breading.
- Bread the pork: Dredge each pork chop in all-purpose flour, shaking off the excess, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs, pressing gently so they adhere well.
- Fry the cutlets: Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets for 4-5 minutes on each side until golden brown and fully cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
- Slice the pork: Thinly slice the cooked pork cutlets and set them aside for assembly.
- Sauté onions: In the same skillet, add the thinly sliced onion and sauté for 2-3 minutes until the onions begin to soften and become translucent.
- Make the sauce: Combine the dashi stock, soy sauce, mirin, and sugar in the skillet with the onions. Bring the mixture to a gentle simmer to blend the flavors.
- Add pork and eggs: Lay the sliced pork cutlet evenly over the onion and sauce mixture. Pour the lightly beaten eggs evenly over the pork. Cover the skillet and cook on low heat until the eggs are just set but still slightly runny, about 2-3 minutes.
- Serve: Spoon a generous portion of steamed rice into a bowl. Gently slide the pork, egg, and onion mixture over the rice, allowing some of the savory sauce to drizzle onto the rice.
- Garnish and enjoy: Sprinkle chopped green onions atop the bowl and serve with pickled ginger on the side if desired for an extra burst of flavor.
Notes
- Use Japanese short-grain rice for authentic texture and stickiness.
- Dashi stock imparts traditional umami; substitute chicken stock if unavailable.
- Adjust sugar and soy sauce quantities to taste for preferred sweetness and saltiness.
- Ensure oil temperature is moderate when frying for crispy, non-greasy cutlets.
- Cover gently during egg cooking to achieve the perfect custard-like texture.
- Pickled ginger adds a refreshing contrast but is optional.
