Classic Katsudon
Classic katsudon layers crispy pork cutlet with egg in savory dashi broth. It balances crunch and softness in one bowl.
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.
Tips
Nutrition (per serving)
Adjust Servings
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