Japanese Katsudon (Pork Cutlet Rice Bowl)
Ingredientsfor 2
680
Cal
44g
Protein
60g
Carbs
26g
Fat
- 14 tonkatsu (breaded pork cutlets), each about 6 oz
- 21/2 cup all-purpose flour
- 32 eggs, beaten
- 41.5 cups panko breadcrumbs
- 5Oil for frying
- 61 medium onion, sliced thin
- 71 cup dashi stock
- 84 tablespoons soy sauce
- 93 tablespoons mirin
- 101 tablespoon sugar
- 114 eggs
- 124 cups steamed short-grain rice
- 132 green onions, sliced
- 14Pickled ginger for serving
Instructions
- 1
Make tonkatsu: pound pork to 1/2-inch thickness. Dredge in flour, dip in beaten egg, coat in panko. Fry in 350°F oil for 4–5 minutes per side until deep golden and cooked through to 145°F. Rest on a rack 3 minutes, then slice diagonally into 1-inch strips (do not separate the strips — keep cutlet shape intact).
- 2
In a small individual pan (katsudon is ideally made in single servings), simmer 1/4 of the dashi, soy sauce, mirin, and sugar. Add 1/4 of the sliced onion, cook 2 minutes until softened.
- 3
Slide one sliced tonkatsu, still in its original cutlet formation, into the simmering broth. Cook 1 minute to reheat.
- 4
Beat 1 egg lightly and pour in a thin stream over the cutlet. Cover and cook 45–60 seconds until the egg is just barely set — still glossy and slightly translucent in the center.
- 5
Slide the entire contents — cutlet, egg, onion, and remaining broth — over a bowl of steamed rice. Garnish with green onion. Repeat for each serving. The runny egg binds with the broth to create a savory glaze over the rice.