Classic Katsudon (Pork Cutlet Egg Rice Bowl)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
A freshly fried pork cutlet is warmed briefly in sweet tsuyu broth with onion and bound with softly set egg, so the underside soaks up broth while the top keeps some crunch.
Read more
Nicking the sinew along the edge of the loin before breading stops the meat from curling, letting it lie flat over the rice.
Ingredients
Instructions
- 1
Score the tendon edge of 300g pork cutlet every 2cm to prevent curling during frying.
Pat the surface dry so the coating adheres evenly.
- 2
Coat in 4 tbsp flour, 2 beaten eggs, then 1 cup panko.
Fry at 170C for 3 to 4 minutes until golden brown.
- 3
Transfer the fried cutlet to a cutting board, slice into 2cm strips, and rest for 1 minute.
This brief rest helps the crust stay crisp.
- 4
In a small pan, combine 120g thinly sliced onion, 4 tbsp tsuyu, 180ml water, and 1 tsp sugar.
Simmer over medium heat for 3 minutes until the onion softens and sweetens.
- 5
Place the sliced katsu in the pan and pour 2 lightly beaten eggs around the katsu and onion.
Cover for 30 to 40 seconds, and if clear white or liquid egg remains, cook briefly longer before turning off the heat.
- 6
Plate 180g rice in a bowl and slide one serving of katsudon on top.
Repeat the same process for the second bowl.
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