Japanese
Katsudon
Crisp panko pork cutlet simmered briefly in sweet dashi and soft egg, then served over hot rice.
2 servings · 25 minutes prep · 20 minutes cook
Ingredients
Cutlets
- 2 boneless center-cut pork loin chops, 5 oz each and 1/2 inch thick
- 3/4 tsp kosher salt
- 1/4 tsp ground white pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 cup fresh Japanese panko
- 4 cups avocado oil, for frying
Donburi
- 2/3 cup dashi
- 2 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 2 tsp granulated sugar
- 1/2 yellow onion, thinly sliced
- 3 large eggs, lightly beaten
- 3 cups hot cooked Japanese short-grain rice
- 1 scallion, thinly sliced
Directions
Prepare and Fry the Cutlets
- Cut small slits through the fat and silverskin of each pork loin chop, pound to an even thickness, and season with the kosher salt and ground white pepper. Rest for 10 minutes, then pat dry.
- Dredge the pork in the all-purpose flour, dip in the egg, and coat evenly with the Japanese panko.
- Heat the avocado oil to 340°F, with about 1 inch of oil depth. Fry the cutlets, turning once, until golden and the pork reaches 145°F, 4-5 minutes. Drain on a rack and slice each cutlet into 3/4-inch strips.
Simmer with Onion and Egg
- Divide the dashi, Japanese soy sauce, mirin, sake, granulated sugar, and yellow onion evenly between two batches. Combine the first batch in a small skillet and simmer until the onion is just tender, 3-4 minutes.
- Beat the eggs and divide them evenly between two cups. Place one sliced cutlet over the first onion batch. Pour about two-thirds of the first egg portion around and over the cutlet, cover, and cook until softly set, about 1 minute.
- Add the remaining third of the first egg portion, cover again, and cook until barely set and glossy, 20-30 seconds.
Assemble the Bowls
- Divide the cooked Japanese short-grain rice between two bowls and slide the first cutlet with its egg and sauce onto one bowl. Repeat the simmering and egg-setting steps with the reserved sauce, onion, cutlet, and egg, slide the second portion onto the other bowl, and finish both with the scallion.
