How to make the ultimate donburi dish, Katsudon. Fluffy Japanese white rice topped with a crispy pork cutlet, juicy onions and sweet dashi flavoured egg.
- 2 bowls of cooked Japanese short grain rice (approx 300g)
- Chopped green onion (optional garnish)
For the Katsu
- 2 Boneless Pork Chops
- Pinch of salt and pepper
- Vegetable oil (amount needed to shallow or deep fry)
- 4 tbsp Plain flour
- 1 Large egg
- 1 tbsp Milk
- 100g (approx 1 cup) Panko breadcrumbs
- 1 Large white onion
- 100ml (0.4 cups) Water
- 2 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 1 tsp Tsuyu sauce (see note)
- 2 Eggs
First, cook 150g rice (2 portions) with 200ml water, either in a rice cooker or see how to cook Japanese rice on the stove.
- Rub a pinch of salt and pepper onto both sides of the meat.
- Pound the pork chops to tenderize the meat, they should be about 2cm thick.
- In a bowl, whisk the egg and 1 tbsp of milk.
- Prepare two plates, one with flour and one with the panko breadcrumbs.
- First coat the meat with flour on both sides.
- Dip them into the egg/milk mix.
- Next press it into the panko, make sure it's fully covered.
- Now, heat the oil in a pan to 170C (340F) If you don't have a thermometer, just drop a piece of panko into the pan. When it's sizzling, you know the oil is ready.
- Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops making a crackling sound, that usually means they're ready.
- Place the katsu on a wire rack to let the excess oil drain off.
- Cut one onion into thin slices and fry in a medium heat frying pan for a minute or so.
- Add the 100ml water, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tsp sugar and 1 tsp tsuyu sauce and cook until the onion softens and the sauce is reduced by half. (approx 10 mins)
- While the onions are softening, crack 2 eggs into a bowl and mix.
- Cut the katsu into 2cm strips.
- Add the katsu to the pan and pour in the eggs, evenly distributing them over the katsu and onions.
- Leave to cook for 1-2 minutes.
- Put a lid on top and turn off the heat. Allow the eggs to steam cook for 1 minute.
- Put the cooked rice into two deep bowls and serve the egg and katsu mixture to the top.
- Garnish with chopped spring onion or your preferred greens.
If you don't have tsuyu sauce, the best substitute is a sprinkle of dashi powder. You can also see how to make tsuyu sauce here.
You can use chicken or beef instead of pork for the katsu.
The egg should be a little runny in this dish but if you prefer it well cooked you can cook for a bit longer.
- Category: Rice Bowl
- Method: Frying
- Cuisine: Japanese
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