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Katsudon (Pork Cutlet Rice Bowl)

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15 min
Prep
15 min
Cook

Ingredients

  • 1 pork loin cutlet, about 150 g (5 oz)
  • 30 g plain flour (1/4 cup)
  • 1 egg, beaten (for coating)
  • 50 g panko breadcrumbs (1 cup)
  • 1 small onion, thinly sliced
  • 120 ml dashi stock (1/2 cup)
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2 eggs, lightly beaten (for the sauce)
  • 300 g cooked Japanese rice (1.5 cups)
  • Oil for deep-frying

Method

  1. Coat the pork cutlet in flour, then beaten egg, then panko breadcrumbs, pressing to adhere.
  2. Heat oil to 170°C (340°F) and deep-fry the cutlet for 4-5 minutes until golden and cooked through; drain and slice into strips.
  3. In a small pan, combine dashi, soy sauce, mirin and sugar with sliced onion; simmer 3 minutes until onion softens.
  4. Lay the sliced katsu over the onion mixture, pour beaten eggs evenly over the top, cover and simmer 1-2 minutes until egg is just set.
  5. Serve the pan contents over a bowl of hot rice.

Introduction: Katsudon layers a breaded, deep-fried pork cutlet simmered with egg and onion in a sweet-savoury dashi sauce over rice.

Cultural Background: Katsudon layers a breaded, deep-fried pork cutlet simmered with egg and onion in a sweet-savoury dashi sauce over rice. Popular as a hearty lunch, it is also eaten before exams or competitions since 'katsu' puns with the word for 'to win'.

Tips: Do not overcook the egg topping; it should remain slightly soft for the classic silky texture.

Variations: Some versions add mitsuba (Japanese parsley) or use chicken (katsudon can be made with tori-katsu) instead of pork.

Storage: Refrigerate components separately for up to 1 day; rice and sauce keep better apart from the fried cutlet.

Reheating: Reheat the sauce and cutlet gently in a covered pan over low heat; deep-fried coating will soften on reheating.

FAQs:

Q: Can katsudon be made ahead?

A: The cutlet is best fried fresh, but the sauce base can be prepared in advance.

Q: Why is katsudon eaten before exams?

A: The word 'katsu' sounds like the Japanese verb for 'to win', making it a symbolic good-luck meal.

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