Katsudon Recipe
Crispy fried pork cutlets simmered in a savory broth and served over steamed rice, creating a comforting and flavorful Japanese dish.
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Calories: 800kcal
Servings: 4
Equipment
- Meat tenderizer or rolling pin (for pounding pork chops)
- Shallow bowls (for eggs and panko)
- Cast-iron pan or skillet
- Plate lined with paper towels
- Medium Saucepan
- Small Skillet
- Lid for the skillet
- Large rice bowls
Ingredients
- 2 center-cut boneless pork chops pounded down to 1 centimeter thick
- Salt to taste
- Freshly ground black pepper to taste
- All-purpose flour for dusting
- 5 large eggs beaten, divided
- 1 cup panko
- Oil for frying
- 1 1/4 cups dashi soup stock
- 1/3 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 medium onion thinly sliced
- 4 cups Japanese steamed rice
Instructions
- Season pounded pork chops with salt and pepper, then dust with flour.
- Dip pork chops in beaten egg, then coat with panko.
- Fry pork chops in a skillet with hot oil until golden brown, about 5-6 minutes per side.
- Drain fried pork on paper towels and slice into pieces.
- In a saucepan, heat dashi, soy sauce, mirin, and sugar until boiling, then remove from heat.
- In a small skillet, simmer onion slices in 1/4 of the broth.
- Add tonkatsu pieces to the skillet, pour beaten egg over, cover, and cook until the egg sets.
- Serve tonkatsu and onion mixture over steamed rice in a large bowl. Repeat for additional servings.
Nutrition
Calories: 800kcal | Carbohydrates: 78g | Protein: 38g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 285mg | Sodium: 1908mg | Potassium: 695mg | Fiber: 3g | Sugar: 10g | Vitamin C: 1mg | Calcium: 125mg | Iron: 4mg