Katsudon

Ingredients

• 4 pork loin cutlets (120g each) 4 pork loin cutlets (120g each)
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 2 large eggs, beaten 2 large eggs, beaten
• 1 cup panko breadcrumbs (100g) 1 cup panko breadcrumbs (100g)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1/4 cup soy sauce (60ml) 1/4 cup soy sauce (60ml)
• 1/4 cup mirin (60ml) 1/4 cup mirin (60ml)
• 1 cup dashi stock (240ml) 1 cup dashi stock (240ml)
• 2 tablespoons sugar 2 tablespoons sugar
• 4 cups cooked Japanese rice (800g) 4 cups cooked Japanese rice (800g)
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 65g (Sugars: 8g)
• Protein: 28g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Pound the pork cutlets to an even thickness, about 1/2 inch (1.25cm) thick.
2. 2.
   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. 3.
   Dredge each pork cutlet in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with panko breadcrumbs, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   In the same skillet, sauté the sliced onion until translucent and slightly caramelized.
6. 6.
   In a separate bowl, whisk together soy sauce, mirin, dashi stock, and sugar. Pour the mixture over the onions in the skillet and bring to a simmer.
7. 7.
   Gently place the fried pork cutlets into the simmering sauce. Cook for 2-3 minutes, allowing the flavors to meld together.
8. 8.
   To serve, place a scoop of steamed rice in each bowl. Top with a pork cutlet and spoon the sauce and onions over the cutlet. Garnish with sliced green onions and serve with pickled ginger on the side.

Treat your ingredients with care...

• Pork cutlets — Pound the cutlets gently to ensure even cooking and tenderize the meat.
• Panko breadcrumbs — Use panko breadcrumbs for a light and crispy texture. If unavailable, regular breadcrumbs can be used as a substitute.
• Dashi stock — If you can't find dashi stock, you can make a substitute by dissolving 1 teaspoon of dashi powder in 1 cup of hot water.

Tips & Tricks

• To keep the pork cutlets crispy, serve them immediately after cooking.
• If you prefer a sweeter sauce, you can increase the amount of sugar in the recipe.
• Garnish the Katsudon with a sprinkle of shichimi togarashi (Japanese seven spice) for an extra kick of flavor.
• Serve the Katsudon with a side of miso soup and a simple cucumber salad for a complete meal.
• Leftover Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Katsudon hot, with a bowl of miso soup on the side. Garnish with sliced green onions and pickled ginger for added freshness and flavor.

Presentation advice

Place the pork cutlet on top of the rice in a bowl, allowing the sauce to drizzle down the sides. Sprinkle with sliced green onions for a pop of color. Serve with a side of pickled ginger for a tangy contrast.