77min 4 ppl
Katsudon
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 7 steps
Medium: 31–60 min or 7–12 steps
750 kcalper person
Protein 32g
Carbs 90g
Fats 26g
About this dish
A crisp panko-breaded pork cutlet simmered briefly with onion and egg in a sweet dashi-soy sauce, then slid onto rice while the egg is still glossy and soft.
Allergy Info
Gluten, Eggs, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionthinly sliced1
- Spring onionssliced1
Meat & Poultry
- Pork loincut into 4 cutlets600 g
Dairy & Eggs
- Eggs2 beaten for coating, 4 beaten for the sauce6
Tins & Jars
- Dashi stock250 ml
Dried Goods
- Short-grain rice300 g
- Plain flour40 g
- Panko breadcrumbs100 g
- Caster sugar15 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Soy sauce50 ml
- Mirin30 ml
Utensils
- Large saucepan
- Large frying pan
- Meat thermometer
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Season the pork cutlets with a little salt, then coat each in flour, dip in beaten egg, and press into panko breadcrumbs to coat evenly.
Approx. 8 minutes
3
Heat the vegetable oil in a large saucepan to 180°C and deep-fry the cutlets for 4 minutes on each side until golden and a meat thermometer reads 63°C at the centre.
Approx. 8 minutes
4
Drain the cutlets on kitchen paper and slice each into thick strips.
Approx. 3 minutes
5
Combine the dashi stock, soy sauce, mirin and sugar with the sliced onion in a frying pan and simmer for 4 minutes until the onion softens.
Approx. 4 minutes
6
Lay the sliced cutlets over the onion, pour the remaining beaten egg over the top, cover, and cook for 2 minutes until the egg is softly set.
Approx. 2 minutes
7
Slide each cutlet and its egg onto a bowl of rice and scatter with sliced spring onion.
Approx. 3 minutes
