Katsudon

Name: Katsudon
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 Boneless Pork Loin Chops, 150–180 g each; about 1.5 cm thick; 1/2 tsp Salt; 1/4 tsp Pepper (Black); 1/3 cups All-purpose Flour; 1 large Eggs, beaten (for breading); 1 cups Panko Breadcrumbs; 500ml Neutral Oil, for frying; 240ml Dashi, kombu–katsuobushi dashi preferred; 3 tbsp Soy Sauce; 3 tbsp Mirin; 4 tsp Sugar; 1 medium Onions, thinly sliced; 2 large Eggs, lightly beaten (for topping); 2 cups Cooked Japanese Short-Grain Rice, hot; divided into 2 bowls; 1 handfuls of Mitsuba, Japanese parsley; roughly chopped

Katsudon is a comforting Japanese bowl of crispy pork cutlet simmered with sweet-savory broth and soft-cooked egg, served over steaming short-grain rice. The contrast of crunchy panko crust, tender pork, and silky egg in a flavorful dashi-soy sauce makes each spoonful deeply satisfying. It’s a quick, homey meal that feels indulgent without fuss.

Katsudon is a comforting Japanese bowl of crispy pork cutlet simmered with sweet-savory broth and soft-cooked egg, served over ste... Show more

Traditional Japanese Recipe

Health Grade

B · Healthy

Rating

4.6

Time

40 min

Price

1,65 €

Calories

733 kcal

high protein

low carb

low sodium

low sugar

Method

Season the pork

Pat the Boneless Pork Loin Chops dry, then season both sides with the Salt and Pepper (Black). If one chop is thicker than the other, gently pound the thicker part so both pieces cook evenly.

Bread the pork

Set out three shallow dishes with the All-purpose Flour, the beaten Egg, and the Panko Breadcrumbs. Dredge each pork chop in flour, shake off the excess, dip it into the egg, then press it into the panko until the crust is completely covered.

Heat the oil

Pour the Neutral Oil (for frying) into a deep skillet or pot to a depth of about 2–3 cm and heat it over medium-high until it reaches 170° C to 175° C. Keep the oil in that range while you fry so the coating turns crisp instead of greasy.

Fry the cutlets

Fry the breaded cutlets 3–4 minutes per side, turning once, until they are deep golden brown and cooked through. Transfer them to a rack or a paper towel-lined plate to drain.

Slice the onion

While the cutlets cool briefly, thinly slice the Onion. Keep the slices even so they soften at the same pace in the sauce.

Simmer the sauce

In a large skillet, combine the Dashi (kombu–katsuobushi dashi preferred), Soy Sauce, Mirin, and Sugar. Bring it to a gentle simmer over medium heat, stirring just until the sugar dissolves, then add the sliced onion and cook 4–5 minutes until it turns soft and translucent.

Set the eggs

When the onions are soft, lay the sliced cutlets over the onions and sauce, then drizzle the lightly beaten eggs over the top in a slow, even circle. Cover and cook 1–2 minutes until the eggs are just set at the edges but still soft in the middle.

Assemble and serve

Divide the hot Cooked Japanese Short-Grain Rice between the 2 bowls, then spoon the cutlets, onion, egg, and sauce from the skillet over the top. Finish with the Mitsuba and serve immediately.