Approximate values estimated by AI
Katsudon (Classic Tonkatsu Donburi)
Traditional dish · Japanese
A quintessential Japanese comfort food, Katsudon features a crispy, deep-fried pork cutlet (tonkatsu) simmered with onions in a savory-sweet dashi-based sauce, then served over a steaming bowl of rice and topped with a lightly beaten egg.
Ingredients
- Pork loin cutlets4 (about 1/2 inch thick)
- SaltTo taste
- Black pepperTo taste
- All-purpose flour1/2 cup
- Eggs2 large
- Panko breadcrumbs2 cups
- Vegetable oilFor deep frying
- Onion1 medium, thinly sliced
- Dashi stock1 cup
- Soy sauce1/4 cup
- Mirin1/4 cup
- Sugar2 tablespoons
- Eggs4 large, lightly beaten
- Cooked Japanese short-grain rice4 cups
- Green onionsFor garnish, chopped
Steps
- 1
Prepare the pork cutlets: Pound them to about 1/2 inch thickness. Season both sides with salt and pepper.
- 2
Set up a breading station: one plate with flour, one shallow bowl with 2 beaten eggs, and one plate with panko breadcrumbs.
- 3
Dredge each pork cutlet first in flour, then dip in egg, and finally coat generously with panko breadcrumbs, pressing to adhere.
- 4
Heat about 2-3 inches of vegetable oil in a deep pot or wok to 340°F (170°C).
- 5
Carefully fry the breaded cutlets for about 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack.
- 6
Cut the fried tonkatsu into 1-inch strips.
- 7
In a separate pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.
- 8
Add the sliced onion to the simmering sauce and cook until softened, about 3-5 minutes.
- 9
Place 1-2 strips of tonkatsu on top of the onions in the pan. Pour about 1/4 of the lightly beaten egg over the tonkatsu and onions. Cover and cook until the egg is just set, about 1-2 minutes.
- 10
Prepare bowls with cooked Japanese rice. Carefully slide the tonkatsu and egg mixture from the pan onto the rice.
- 11
Garnish with chopped green onions and serve immediately.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
