Perfect Katsudon (Japanese Pork Cutlet Bowl)

The King of Japanese Rice Bowls

Crispy golden pork cutlet served over steamed rice with silky eggs simmered in a savory-sweet dashi sauce.

53Min

2Servings

890Cal

MediumLevel

#katsudon#pork#japanese#rice bowl#comfort food

Equipment

Chef's knife

Cutting board

Mixing bowl

Plate

Frying pan

Tongs

Spatula

Ingredients

Pork Katsu

boneless pork chops (room_temperature)

2 piece

salt

2 pinch

black pepper

2 pinch

all-purpose flour

4 tbsp

large egg

1 piece

cooking oil

1 tsp

whole milk

1 tbsp

panko breadcrumbs

50 g

cooking oil for frying

500 ml

Katsudon Sauce

dried kelp (kombu)

5 g

water

150 ml

yellow onion (sliced)

100 g

mirin

50 ml

light brown sugar

1 tbsp

Chinese-style chicken bouillon powder

1 tsp

soy sauce

2 tbsp

Assembly

medium eggs (room temperature) (room_temperature)

3 piece

cooked Japanese short-grain rice (cooked)

2 portion

Japanese wild parsley (mitsuba)

1 sprig

Instructions

Prepare Kombu Dashi

Make the dashi base by soaking dried kelp in water.

10 mintimer 10 min

Don't boil the kombu as it will make the dashi bitter

Prepare Pork Chops

Season and bread the pork chops for frying.

15 min

Make sure the egg wash has a thin consistency for even coating

Fry the Pork Katsu

Deep fry the breaded pork chops until golden and crispy.

8 minMedium-high heattimer 8 min

Don't overcrowd the pan - fry one cutlet at a time if needed

Prepare Katsudon Sauce

Create the savory-sweet sauce with onions in dashi broth.

12 minMedium heattimer 5 min

The onions should be translucent but not browned

Cook Eggs in Sauce

Gently cook eggs in the simmering sauce until just set.

3 minLow heattimer 3 min

The eggs should be creamy and slightly runny, not fully cooked

Assemble Katsudon

Layer rice, sliced katsu, and egg mixture in bowls.

5 min

Slice the katsu into strips before placing on rice for easier eating

Original recipe

YouTubeRecipe by Sudachi | Japanese Recipes | Yuto Omura

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Microwave 2-3 minutes or pan on medium heat

Store components separately for best texture. Reheat rice and sauce together, add fresh katsu if available

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