Cherry & Dennis Helper Habitat

Japanese Katsudon

日式豬扒丼

Japanese Katsudon — finished dish

Total time: 40 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Crisp pork cutlet is briefly simmered with onion, egg and sweet-savoury dashi over rice.

01

Ingredients

Main ingredients

500 g pork loin cutlets
800 g cooked white rice
4 pieces eggs
160 g onion
60 g flour
100 g panko breadcrumbs

Donburi sauce

250 ml dashi
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar

Frying

1 pinch salt
300 ml cooking oil

Japanese Katsudon — ingredients

02

Tools

cutting board
knife
shallow pan
frying pan
spatula

Japanese Katsudon — tools

03

Steps

Japanese Katsudon — Pound the pork evenly and nick the fatty edge to prevent curling

Step 1

Pound the pork evenly and nick the fatty edge to prevent curling

Pound the pork evenly and nick the fatty edge to prevent curling.

Japanese Katsudon — Mix the dashi, soy sauce, mirin and sugar

Step 2

Mix the dashi, soy sauce, mirin and sugar

Mix the dashi, soy sauce, mirin and sugar.

Japanese Katsudon — Thinly slice onion; lightly beat the eggs without fully blending

Step 3

Thinly slice onion; lightly beat the eggs without fully blending

Thinly slice onion; lightly beat the eggs without fully blending.

Japanese Katsudon — Salt the pork, then coat in flour, a little egg and panko

Step 4

Salt the pork, then coat in flour, a little egg and panko

Salt the pork, then coat in flour, a little egg and panko.

Japanese Katsudon — Heat the oil and fry the cutlets until golden on both sides

Step 5

Heat the oil and fry the cutlets until golden on both sides

Heat the oil and fry the cutlets until golden on both sides.

Japanese Katsudon — Drain and rest the cutlets for two minutes, then slice

Step 6

Drain and rest the cutlets for two minutes, then slice

Drain and rest the cutlets for two minutes, then slice.

Japanese Katsudon — Simmer the onion in the donburi sauce until slightly tender

Step 7

Simmer the onion in the donburi sauce until slightly tender

Simmer the onion in the donburi sauce until slightly tender.

Japanese Katsudon — Arrange one portion of sliced cutlet over the onion

Step 8

Arrange one portion of sliced cutlet over the onion

Arrange one portion of sliced cutlet over the onion.

Japanese Katsudon — Pour egg around the cutlet, cover and cook gently

Step 9

Pour egg around the cutlet, cover and cook gently

Pour egg around the cutlet, cover and cook gently.

Japanese Katsudon — Turn off the heat once the egg reaches a safe preferred doneness

Step 10

Turn off the heat once the egg reaches a safe preferred doneness

Turn off the heat once the egg reaches a safe preferred doneness.

Japanese Katsudon — Divide the hot rice among four donburi bowls

Step 11

Divide the hot rice among four donburi bowls

Divide the hot rice among four donburi bowls.

Japanese Katsudon — Slide the cutlet, egg, onion and sauce over the rice

Step 12

Slide the cutlet, egg, onion and sauce over the rice

Slide the cutlet, egg, onion and sauce over the rice.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.