Katsudon, pork-cutlet rice bowl, is a traditional Japanese comfort dish that is both delicious and easy to make.
- 4 - 1" thick Boneless Pork Loin Cutlets
- 6 Eggs (divided)
- 1 c. Flour
- 4 c. Panko Breadcrumbs
- 1 tbl. Mirin (divided)
- 1 tbl. Soy Sauce (divided)
- 1 tbl. Sugar (divided)
- 1 tsp. Bonito Flakes (optional)
Start with boneless pork loin that is cut into ~1" thick pieces.
Trim off excess fat, then cut vertical slits in the pork. This will stop the pork from curling when cooked.
Pound the pork until it is ~1/8-/1/4" thick.
Season the pork on both sides with salt & pepper. Then set up 3 separate shallow bowls with flour, egg wash (whole egg whisked with a little water), and panko bread crumbs. Dredge both sides of the pork in the flour (tap off excess), then submerge in the egg wash and then coat both sides in the panko bread crumbs. Make sure you get the breadcrumbs inside the slits of the pork as well.
Heat about an inch of high-heat oil (such as peanut or vegetable oil) in a deep skillet. To test the heat of the oil, put a few flakes of the panko in the oil. They should sizzle but not burn. Then ease the pork cutlet into the pan. If you choose to cook more than one at a time, make sure the pan is large enough for them not to touch - do not crowd the pan.
Cook for 3-4 minutes on each side. Flipping frequently until golden brown.
Let the pork cutlets rest for 3-4 minutes then slice into 1" wide pieces.
While your pork is resting, begin to make the sauce. Add enough water to coat bottom of pan then to that add 1/4 TBL each soy sauce, mirin and sugar. Add bonito flakes if desired. Cut up 1/8 of an onion and add to the pan. Cook until onion is softened.
Put cooked pork on top of the sauce and crack an egg on the pork.
Cover with lid and cook until white is cooked through but yolk is still runny. About 2-3 mins.
Put cooked white rice in a bowl and then dump contents of pan on top of rice. The savory sauce will melt into the rice and the runny egg with melt all over the crispy pork. Savor every bite!
Texas Slabs products used in this recipe
|Boneless pork loin|