Classic Katsudon (Pork Cutlet Egg Rice Bowl)
Classic katsudon is a Japanese rice bowl that transforms a crispy pork cutlet into something altogether different by simmering it briefly with onion, egg, and seasoned dashi broth. Thinly sliced onion cooks first in a shallow pan of tsuyu - a blend of soy sauce, mirin, and dashi - until soft and sweet. The fried cutlet, sliced into strips, is nestled into the onion broth, then lightly beaten egg is poured over the top and cooked just until it sets into a custard-like layer. This half-set egg clings to the panko crust, creating a contrast between the still-crunchy edges and the silky coating. The entire mixture is slid onto a bowl of steaming rice, where the savory broth soaks into the grains. In Japan, katsudon is traditionally eaten before exams or competitions as a good-luck ritual.
Adjust Servings
Instructions
- 1
Score pork cutlets lightly and season with salt and pepper.
- 2
Coat in flour, egg, then panko, and fry at 170C until golden.
- 3
Slice fried cutlets into 2 cm strips and rest briefly to keep crispness.
- 4
Simmer onion with tsuyu, water, and sugar for 3 minutes.
- 5
Place cutlet in the pan and pour over 2 beaten eggs, cooking to soft-set.
- 6
Serve over rice and repeat with remaining eggs for the second bowl.
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