Katsudon

2 servings
30 min

I’ve been making a lot of Asian food lately and today is Japanese cuisine day! I rarely make Japanese food because I don’t know many Japanese foods but what I do know, I love. Today’s recipe is going to be a classic Japanese comfort dish, katsudon. There are many different variations but the most common and my personal favorite is pork katsudon. Tenderize pork cutlets and bread them before pan-frying them until golden brown. Then, finish the dish by making sweet simmered eggs with sauteed onions. Serve the katsudon on a bed of rice for a traditional Japanese meal. You just can’t go wrong with katsudon for lunch or dinner!

katsudon

the ingredients for the dashi sauce

crispy pork cutlets

serve katsudon on rice

Recipe details

  • 2  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 1 cup water
  • 1 3x3 dried kelp
  • 1/4 cup bonito flakes
  • 2 tsp sugar
  • 1 tbsp soy suace
  • 1 tbsp mirin
  • 2 pork chops, bone in
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, whisked
  • 1/2 cup panko
  • oil for frying
  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 eggs
  • 1 green onion, thinly sliced
  • rice for serving

Instructions


Make a dashi stock for the sauce by combining the water with the dried kelp. Bring to a simmer and cook 10 minutes. Remove from heat and add the bonito flakes. Cover and let sit for 10 minutes. Remove the lid and strain the liquid.
Pour 1/3 cup of the dashi stock into a medium bowl, saving it for next time. Add the sugar, soy sauce and mirin. Stir until the sugar dissolves. Set aside.
Prepare the pork cutlets. Cover with plastic wrap and gently pound with a mallet to tenderize the meat. Remove the plastic wrap and season both sides with salt and pepper.
Pour oil 1/4 inch high in a saute pan. Heat to 350 degrees F.
Dredge the pork in the flour, shaking off the excess. Dip the pork in the egg then coat with the panko. Carefully lay in the heated oil and fry until golden brown, about 3 minutes. Flip and cook on the other side until golden brown, about 2 minutes. Remove from the oil and transfer to a paper towel-lined plate. Set aside.
Heat the 1 tbsp vegetable oil in a nonstick pan over medium heat. Add the sliced onion and saute until translucent, about 5 minutes. Pour the dashi sauce mix into the pan. Nestle the fried pork cutlets into the bed of onions. Top with the sliced green onion.
Reduce heat to low and pour the whisked eggs evenly over the pork. Cover and cook until the eggs are almost set, about 1 minute. Remove from heat and serve immediately with rice.

Christine Ma
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