Katsudon
A fried pork cutlet simmered briefly in dashi-soy broth with onion, then finished with softly set egg over rice — a 1920s Tokyo student dish, and a heartier, later invention than the site's existing chicken-based oyakodon.
Meat
⚠ Contains: Egg, Gluten, Fish, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 boneless pork loin chops
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 egg, beaten, plus 4 more eggs for the dish
- 1 cup panko breadcrumbs
- Oil, for deep-frying
- 1 onion, thinly sliced
- 1 cup dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 servings cooked rice
- Sliced scallions, for garnish
Steps
- Season the pork chops with salt and pepper, then dredge in flour, dip in beaten egg, and coat in panko.
- Deep-fry until deep golden and cooked through, then slice into strips, keeping the coating crisp.
- Simmer the dashi, soy sauce, mirin, and sugar with the sliced onion in a small skillet for 2-3 minutes.
- Lay the sliced cutlet over the onion in the broth.
- Pour the remaining beaten eggs evenly over the top, cover, and cook for about a minute until just barely set but still glossy.
- Slide the whole mixture over a bowl of hot rice and garnish with scallions.