Entree: Japan – カツ丼 ➤ Katsudon (Pork cutlet rice bowl)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 pork loin cutlets (tonkatsu), approx. 6 oz (170 g) each
- Salt
- Freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten (for dredging and simmering)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil for deep-frying
- 1 small onion, thinly sliced
- 3/4 cup (180 ml) dashi stock
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tsp (4 g) granulated sugar
- 2 cups (about 400 g) cooked Japanese short-grain rice
- 1 tbsp (15 ml) chopped green onion for garnish

Instructions

1. Season pork cutlets with salt and pepper. Dredge each in flour, dip in beaten egg, then coat thoroughly with panko.
2. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the cutlets until golden brown and cooked through, about 4–5 minutes per side depending on thickness. Drain on a rack or paper towels, then slice into strips.
3. In a small sauté pan, combine dashi, soy sauce, mirin, and sugar and bring to a gentle simmer. Add the sliced onion and cook until softened, about 3–4 minutes.
4. Place the sliced cutlet over the simmering onions, pour the remaining beaten egg evenly over the cutlet and onion, cover, and cook on low until the egg is just set, about 1–2 minutes.
5. Divide cooked rice between two bowls, slide the cutlet, onions, and egg on top of each bowl of rice, spooning some of the sauce over. Garnish with chopped green onion and serve immediately.