Entrée: Japan – カツ丼 ▶ Katsudon (Pork Cutlet Rice Bowl)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

1 cup (240 ml) dashi stock
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sugar
1/2 onion, thinly sliced
1 cup (200 g) cooked Japanese short-grain rice
1 pork loin cutlet (about 6 oz / 170 g), breaded and fried
2 eggs, lightly beaten
2 green onions, thinly sliced
Pickled ginger, to taste
Vegetable oil, for frying
Salt, to taste
Pepper, to taste

Instructions

1. Prepare rice first so it is hot when serving: cook Japanese short-grain rice according to package or rice-cooker directions; keep covered and warm.
2. Prepare the pork cutlet: trim excess fat if desired. Lightly pound the cutlet with a meat mallet to about 8–10 mm (1/3–1/2 in) thickness for even cooking. Season both sides with a pinch of salt and pepper.
3. Set up dredging stations: one shallow dish with flour, one with the beaten egg for dredging, and one with panko breadcrumbs.
4. Coat the cutlet: press into flour and shake off excess, dip into the beaten egg to fully coat, then press firmly into panko so the surface is well covered. For a crisper crust, press the panko in with your fingers so it adheres evenly. Place on a plate and let rest in the fridge 10–15 minutes if you have time (helps the coating stick).
5. Heat oil: pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1–2 cm (1/2 in). Heat to 170–175°C (340–350°F). If you don't have a thermometer, heat until a small piece of panko sizzles and browns in about 30–40 seconds.
6. Fry the cutlet: carefully slide the cutlet into hot oil. Fry over medium heat about 3–4 minutes per side, until golden brown and cooked through (internal temperature ~68–70°C / 155–158°F for pork). Adjust time for thickness. Do not overcrowd the pan; fry in batches if necessary.
7. Drain and slice: transfer the cooked cutlet to a wire rack or paper towel to drain. Let rest 2 minutes, then slice into 1–1.5 cm (1/2 in) strips.
8. Make the simmering sauce: in a small skillet (large enough to hold the cutlet slices and onion), combine dashi, soy sauce, mirin, and sugar. Stir and bring to a simmer over medium heat.
9. Add onion: add the thinly sliced onion to the simmering sauce and cook until translucent and tender, about 3–4 minutes.
10. Assemble in pan: place the sliced cutlet on top of the simmered onions in the pan, spreading evenly.
11. Add beaten eggs: pour the eggs evenly over the cutlet and onions. Cover the skillet with a lid and cook on low heat until the egg is mostly set but still slightly runny (about 30–60 seconds for very soft set, up to 90 seconds for firmer eggs). Do not overcook; katsudon traditionally has a softly set egg.
12. Serve over rice: place a bowl of hot steamed rice. Using a spatula or large spoon, lift the cutlet, eggs, and onions from the pan and place directly atop the rice. Spoon some of the remaining pan sauce over the bowl to taste.
13. Garnish and finish: sprinkle sliced green onions over the top, add a little pickled ginger if desired. Serve immediately while hot.