Have a go on the true soul food of Japan and you will be hooked to the rice bowl of your dreams! According to the Japanese, this popular lunchtime meal can melt even the coldest part of your heart.
With the perfect balance of sweetness and saltiness, this dish is the perfect way to enjoy the breaded deep-fried pork, rice, onion, and egg at one go. Katsu is the short form of tonkatsu which means cutlet or meat pounded thin before cooking. Don or donburi on the other hand refers to a bowl dish.
Actually, you can get surprised at how well all the ingredients go together in the Kadsudon. This simple nourishing meal has an abundance of flavour. In this bowl of deliciousness, you have crispy & irresistibly juicy pork, a slightly sweet creamy mixture of soft eggs and sautéed onion along with a flavourful sauce that is sure to make your taste buds tingling.
The onions lends a huge flavour to the dish. The egg, on the other hand, binds everything together while absorbing the flavor of the sauce and also percolates it to the rice below. As the cutlet is simmered in runny egg along with the dashi broth and sautéed onion, the cutlets absorb the sweet and savory flavors of the broth. Thus Katsudon is nothing but pure luscious comfort food.
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Serving Size: Makes 2 Bowls
- 3 Eggs, large
- 1/3 cup Dashi Stock
- 2 tsp. Sugar, granulated
- 1 tbsp. Soy Sauce
- 1 tbsp. Sake
- ¼ tsp. Potato Starch
- 2 tsp. Vegetable Oil
- ½ of 1 Onion, thinly sliced
- 2 bowls Short-Grain Rice, cooked
- 2 ½ lb. Pork Rib Chops
- 3 ½ oz. Panko
- ½ tsp. Salt
- 1 Egg, large
- ½ tsp. White Pepper
- 2 tbsp. All-Purpose Flour
- Vegetable Oil, as needed
Method of Preparation:
- To start with, season the pork chops with salt and pepper.
- After that, sprinkle the all-purpose flour over the chops and coat it well on both sides.
- Now, place the egg in one bowl and panko in another bowl. Beat the egg well.
- Then, immerse the pork chops first in the egg and then in the panko so that the chops are coated well with a generous amount of panko on all sides.
- Next, heat oil in a large frying pan over medium-high heat, and once it becomes hot, stir in the pork chops.
- Fry them for 10 to 15 minutes or until they are golden-brown colored on both sides. Flip the sides occasionally. Tip: The internal temperature of the meat cooked should be 140 ◦ F.
- Once taken out of the pan, allow the fried chops to drain on a wire rack while allowing it to rest. Make slits on the fried meat pieces.
- Meanwhile, whisk the eggs in another medium-sized bowl until the eggs yolks are broken, but you can see areas of white and yellow in it still.
- Mix the dashi, soy sauce, potato starch, sake, and sugar in another medium-sized bowl until combined well for the sauce.
- To bring everything together, heat oil in a large-sized pan over medium-high heat and to it, stir in the onion.
- Sauté them for 3 to 4 minutes or until softened and just browned.
- Push the onions to the edge of the pan and place the tonkatsu in the middle portion of the pan.
- Spoon the sauce around the cutlets and cook for one minute while keeping it covered.
- Turn over the cutlet with a spatula so that the sauce is absorbed on both sides.
- Finally, pour the egg around and over the cutlets and top it with the scallions.
- Cover the pan again and cook until the egg is little just cooked.
- Place the steamed rice on the serving bowl and cover it with the tonkatsu and egg mixture.
- If desired, pour the sauce on top.
- Serve it hot.
Tip: Instead of deep-frying the pork cutlet, you can also try baking it.
Toppings: Garnish with sliced scallions. If you prefer you can even top it with pickled ginger & crumbled nori sheets.
Serve with: Usually, this fare is served on its own as it one pot bowl. If desired, you can serve it along with a crispy green salad.
Substitutions: Instead of pork cutlets, you can try using other meat cutlets also. Or you can aburage or deep-fried tofu to make this.
Nutritional Information per serving:
- Calories: 534Kcal
- Fat: 14.9g
- Carbohydrates: 67g
- Proteins: 31g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura