Katsudon (Pork Cutlet Bowl)

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Katsudon is the king of all donburi dishes! Made with succulent pork cutlet, juicy onions and silky dashi-flavoured egg served over a steaming bowl of Japanese rice. It's the ultimate comfort dish!

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Katsudon

Yield

2 servings

Type

Fry / Simmer

Time

1 hr 25 mins

Level

Intermediate

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what you'll need for the katsu:

» boneless pork chops » flour  » egg » milk » panko breadcrumbs » vegetable oil

what you'll need for the katsudon:

» kombu (dried kelp) » onion  » mirin » light brown sugar » chicken bouillon powder » soy sauce » cooked rice

Soak the kombu

1

Soak the kombu in water 30 mins - 1 hour (until rehydrated) to make a kombu dashi. 

prepare the pork

2

Make incisions in the fat to prevent curling. Sprinkle with salt and pepper on each side and pound until 2cm thick. 

coat with flour

2

Coat the pork with flour and then brush off the excess.

coat with egg

3

Mix 1 tsp of veg oil and 1 tbsp of milk into the egg. Dip the flour coated pork into the egg mixture.

coat with panko

4

Cover the pork generously with panko breadcrumbs and gently press the surface to secure them.

FRY

5

Fry the katsu at 170°C (340°F) for 4 minutes on each side. Once done, place on a wire rack.

Cut

6

Cut the katsu into strips approximately 2cm thick.

Katsudon Broth

7

Transfer the kombu dashi to a frying pan and heat until simmering. Remove the kombu and add mirin, light brown sugar and chicken bouillon powder.

cook the onions

8

Bring the broth to a boil and add the onions. Lower the heat and simmer until the onions are softened. Once soft, mix in the soy sauce.

separate the eggs

9

Separate the eggs into two bowls and lightly whisk.

add katsu & egg

10

Place the katsu on top of the onions and then pour the whisked egg whites around the pan.

steam the egg

11

Place a lid on the pan and allow the egg whites to steam for about 1 minute.

ADD EGG YOLKS

12

Lightly whisk the egg yolks and pour them around the pan. Turn off the heat and cover with the lid. Allow to steam in the residual heat for 1-2 minutes.

dish up

13

Add rice to serving bowls and place the katsu and egg on top. Decorate with mitsuba (Japanese parsley).

check out FULL RECIPE »

Check out the full recipe with secret tips and tricks to make the ultimate katsudon!

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