Katsudon

カツ丼

Serves
2
Prep
20 min
Cook
20 min
Total
40 min

Ingredients

Pork cutlets

  • 2pork chops, center-cut and boneless, pounded to 1 cm3/8 in thick
  • salt
  • pepper
  • flour, for dusting
  • 1egg
  • 2401mlcuppanko
  • neutral oil, for frying
  • orinstead of all of the above:
  • 1batchtonkatsu

Sauce

  • 1201/2mlcupdashi stock
  • or 1201/2mlcupchicken stock
  • 2tspsugar
  • 1tbspsoy sauce
  • 2tspmirin

Topping

  • 1tbspneutral oil
  • 1mediumonion, thinly sliced
  • 2largeeggs

To serve

  • 2servings white rice, steamed
  • 1scallion, chopped

Equipment

  • cast-iron pan or skillet
  • 2 shallow bowls
  • second skillet

Steps

Pork cutlets

  1. Season the pork chops with the salt and pepper, and dust them with a light, even coating of flour.

  2. Beat the egg in one shallow bowl. Put the panko in the other.

  3. Heat a thin, even layer of the oil in the cast-iron pan over medium heat. The oil is ready when a panko crumb sizzles in it.

  4. Dip the pork in the egg to coat, then press it into the panko to coat it evenly.

  5. Lay the pork chops carefully in the hot oil and cook for , until golden brown. Flip and cook the other side for more.

  6. Drain on a plate lined with paper towels.

Sauce and topping

  1. While the pork rests, mix the stock, sugar, soy sauce and mirin in a small bowl.

  2. Lightly beat the large eggs in another bowl.

  3. Heat 1 tbsp of oil in the second skillet over medium heat. Fry the onion until translucent and slightly caramelized.

  4. Pour the stock mixture over the onion.

  5. Slice the pork cutlets and lay them on top of the onion. Drizzle the egg over everything.

  6. Cook over medium-low heat until the egg is just set.

Serve

  1. Spoon over bowls of the rice and garnish with the scallion.

Notes

  • The cutlets here are shallow-fried. For deep-fried cutlets, make a batch of tonkatsu instead and start at the sauce.

Source: thewoksoflife.com