Japanese Katsudon (Pork Cutlet Rice Bowl)

Ingredients

• 1 Pork loin cutlet (boneless, pounded slightly)
• Salt and pepper (to taste)
• 0.25 cup All-purpose flour (for dredging)
• 2 Egg (1 for breading, 1 for the topping)
• 0.5 cup Panko breadcrumbs (Japanese style breadcrumbs)
• Neutral oil (for frying)
• 0.25 Onion (thinly sliced)
• 0.5 cup Dashi (Japanese soup stock)
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1.5 cup Steamed white rice (cooked)

Steps

1. 1

   Season the pork cutlet with salt and pepper on both sides.

2. 2

   Dredge the pork in flour, dip it into a beaten egg, and then coat it thoroughly with Panko breadcrumbs.

3. 3

   Heat neutral oil in a pan and deep-fry the breaded pork until it is golden brown and cooked through. Remove and slice into strips.

4. 4

   In a small skillet, combine the sliced onion, dashi, soy sauce, mirin, and sake. Bring to a simmer over medium heat until the onions are tender.

5. 5

   Place the sliced Tonkatsu (fried pork) on top of the simmering onion and sauce mixture.

6. 6

   Lightly beat the remaining egg and pour it over the pork and sauce. Cover the pan and let it cook briefly until the egg is just set but still slightly runny.

7. 7

   Slide the entire contents of the skillet onto a bowl of warm steamed rice.

Notes

In Japan, Katsudon is a popular 'victory' meal because 'Katsu' sounds like the Japanese word for 'to win'. It is traditionally served in a deep bowl (Donburi).

Nutrition per serving

• main
• japanese
• donburi
• pork
• fried
• comfort food
• lunch