Katsudon
A comforting Japanese rice bowl topped with homemade crispy Tonkatsu, simmered in a sweet and savory onion-egg sauce.
- 45 min
- 994 kcal / serving
- medium
- Protein
- 61.5 g
- Fat
- 33.5 g
- Carbs
- 106.7 g
Contains: gluten, egg, soy, celery, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 150 g pork loin cutlet
- 1 tbsp plain flour
- 1 egg (for coating)
- 40 g panko
- 300 ml vegetable oil (for frying)
- Salt and pepper
- 1 pc onion (finely sliced into strips)
- 2 pc eggs (medium, lightly beaten)
- 100 ml Dashi stock (or vegetable stock)
- 2 tbsp soy sauce
- 1 tbsp Mirin
- 1 tsp sugar
- 200 g cooked sushi rice
Method
- Flatten the cutlet between cling film to a good 1 cm and nick the fat edge several times so it stays flat when frying. Season with salt and pepper.
- Dredge the cutlet in flour, pull it through the beaten egg and finally press it into the panko on all sides.
- Heat the oil in a small, deep pan to 170 °C: small bubbles rise from a wooden skewer dipped into it. Fry the cutlet for 5–6 minutes until golden, turning once. Drain on a rack and cut into 2 cm strips.
- Combine the Dashi stock, soy sauce, Mirin, and sugar in a small skillet and bring to a simmer.
- Add the onion slices and cook over medium heat for about 3 minutes until soft.
- Place the Tonkatsu strips in the center of the simmering onions.
- Pour the lightly beaten eggs evenly over the cutlet and the surrounding sauce.
- Cover the skillet with a lid and let it steam for 1-2 minutes until the egg is set but still creamy.
- Place the hot cooked rice into a deep bowl and carefully slide the entire contents of the skillet on top.
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