Crispy Pork Cutlet Rice Bowl — Katsudon
A Tokyo comfort classic, crispy panko pork cutlet simmered in sweet dashi broth with onion and soft-set egg, served over steamed rice in a donburi bowl.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score the pork fat edge at 2cm intervals on both cutlets. Season both sides with salt and pepper. Coat in flour, shaking off excess; dip in beaten egg, press firmly into panko. Thinly slice onion into rings. Combine dashi, soy sauce, mirin, and sugar in a bowl. Lightly beat 4 eggs. Finely slice scallions.
Fry
Heat 800ml oil to 175°C in a deep saucepan or large heavy-bottomed pot. Fry pork cutlets 4–5 minutes per side until deep golden and cooked through (work in batches if needed to avoid crowding). Drain on a rack and rest 2 minutes. Slice each cutlet into 2cm strips.
Simmer
Heat dashi mixture in a large frying pan or shallow skillet over medium heat until simmering, 1–2 minutes. Add onion slices, cook 3–4 minutes until softened. Lay sliced katsu over onion in two portions or side by side depending on pan size.
Finish
Pour beaten eggs evenly over the katsu. Cover and cook over medium-low heat 1.5–2 minutes until egg is just set at edges but slightly runny in centre.
Plate
Divide steamed rice between two donburi bowls. Slide katsu and egg from pan onto each bed of rice. Spoon remaining broth over the top of each bowl. Garnish with scallion and shichimi togarashi. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.