Katsudon (Japanese Pork Cutlet Rice Bowl)
A popular Japanese tonkatsu dish combines breaded deep-fried pork, eggs, and a sweet and salty broth, served over rice.
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Instructions
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Heat oil in a skillet over medium heat until it sizzles with a dropped panko breadcrumb.
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Season pounded pork chops with salt and pepper, then dust with flour.
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Prepare separate bowls with beaten egg and panko breadcrumbs.
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Dip floured pork in egg, then coat thoroughly with panko.
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Fry pork chops 5-6 minutes per side until golden, crispy, and cooked through; drain and slice.
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In a separate pan, combine dashi, soy sauce, mirin, and sugar; bring to a boil and remove from heat.
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For each serving, combine 1/4 of the soup mixture with 1/4 of the sliced onion in a small skillet and simmer.
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Add 1 serving of sliced tonkatsu to the skillet and simmer on low for a few minutes.
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Beat an egg; bring the soup to a boil, then pour the beaten egg over the tonkatsu and onion.
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Cover and cook on low until the egg has set.
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Serve immediately over steamed rice.