How to Make Perfect Katsudon (Japanese Pork Cutlet Bowl)

By Sudachi · 50 min

Ingredients

Instructions

1. Soak the 5 g kombu in 150 ml water for 30 minutes to 1 hour, until rehydrated.
2. Heat the frying oil to 170 °C. Make small cuts in the fat of the 2 pork chops, pat dry and season both sides with salt and pepper.
3. Pound the pork chops to about 2 cm thick.
4. Whisk 1 large egg with 1 tsp cooking oil and 1 tbsp whole milk in a wide shallow dish.
5. Set out 4 tbsp flour and 50 g panko in two more dishes.
6. Dust the pork in flour on both sides and shake off the excess, dip in the egg mixture, let the excess drip off, then coat well in panko and press lightly.
7. Test the oil with a panko crumb: it should sink, then rise and spread at once. Fry the pork for about 4 minutes per side, until golden brown and no longer sizzling loudly.
8. Drain the katsu on a wire rack, then cut into 2 cm slices.
9. Cut the onion into thin wedges.
10. Heat the kombu dashi over medium-low until small bubbles appear. Remove the kombu, then stir in 50 ml mirin, 1 tbsp light brown sugar and 1 tsp Chinese-style chicken bouillon powder until dissolved.
11. Add the onion, turn heat to medium and simmer until soft to your liking.
12. Stir in 2 tbsp Japanese soy sauce, then arrange the sliced katsu on top.
13. Separate 3 eggs. Pour the whites around the pan, away from the katsu, cover and steam-fry about 1 minute until half set.
14. Lightly beat the yolks and pour them around the pan, away from the katsu. Cover, turn off the heat and let residual heat cook the egg to your preferred firmness.
15. Divide the 2 portions of cooked short-grain rice between bowls, top with katsu and egg, spoon a tablespoon of the leftover pan sauce around the katsu and garnish with mitsuba.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

OnionEggMilkRiceBrown sugarBreadcrumbKombuPork chop