Katsudon(Pork Cutlet Rice Bowl)

Name: Katsudon (Pork Cutlet Rice Bowl)
Yield: 1
Cuisine: Japanese
Ingredients: 1 piece Pork (loin or shoulder); enough to coat Egg wash/batter; enough to coat Panko breadcrumbs; enough for deep frying Deep frying oil; enough to simmer Katsudon sauce (dashi-based); 1-2, beaten Eggs; 1 bowl Cooked rice; chopped, for garnish Green onions

🌍 A local cook's recipe, in your language

Japanese1 servings

👨‍🍳 Kichibei

A classic Japanese pork cutlet rice bowl, either simmered with egg in a savory dashi sauce or topped with tonkatsu sauce and soft-boiled eggs.

🎬 Kichibei · 【注文が止まらない！】三宮の大人気かつ丼の作り方「かつ丼吉兵衛三宮本店」Japanese Food - Cooking Pork Cutlet Rice Bowl in KobeWatch the original video on YouTube ↗

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Ingredients1servings

Pork (loin or shoulder)1 piece
Egg wash/batterenough to coat
Panko breadcrumbsenough to coat
Deep frying oilenough for deep frying
Katsudon sauce (dashi-based)enough to simmer
Eggs1-2, beaten
Cooked rice1 bowl
Green onionschopped, for garnish

Directions

Prepare the pork cutlet by dipping a piece of pork (loin or shoulder) into egg wash/batter.
Coat the pork thoroughly with panko breadcrumbs.
Deep fry the breaded pork cutlet in hot oil until golden brown and cooked through.
Remove the fried pork cutlet from the oil and slice it into strips.
In a small pan, heat the dashi-based Katsudon sauce until simmering.
Add the sliced pork cutlet to the simmering sauce.
Pour the beaten eggs evenly over the cutlet and sauce.
Cover the pan and cook until the eggs are set to your preferred doneness.
Transfer the cooked cutlet and egg mixture onto a bowl of cooked rice.
Garnish with chopped green onions.