Katsudon Recipe

Cooking Directions

• STEP 1.Start by preparing the pork cutlet. Pound the pork slices to tenderize them, then dip them in flour, beaten eggs, and panko breadcrumbs.
• STEP 2.Heat oil in a deep pan and fry the pork cutlets until they are golden brown and crispy. Remove them from the pan and drain on a paper towel.
• STEP 3.In the same pan, combine soy sauce, mirin, sugar, and dashi stock to make the sauce. Bring it to a simmer and add the sliced onions.
• STEP 4.Once the onions are cooked, place the fried pork cutlets on top of the onions. Pour the beaten eggs over the pork and cover the pan with a lid.
• STEP 5.Cook for a few minutes until the eggs are set and slightly runny. Serve the katsudon over a bowl of steamed rice and garnish with green onions.

Cooking Tips

• Make sure to pound the pork slices evenly to ensure they cook evenly and become tender.
• Use a deep pan or pot to fry the pork cutlets to avoid any oil splatters.
• Be careful not to overcook the eggs, as they should be slightly runny for the best texture.
• Garnish the katsudon with additional toppings like pickled ginger or sesame seeds for added flavor.

Storage and Serving

• Katsudon is best served immediately after cooking to enjoy its crispy texture.
• If you have leftovers, store the pork cutlets and sauce separately in airtight containers in the refrigerator.
• To reheat, gently warm the pork cutlets in a pan and heat the sauce separately. Assemble the katsudon just before serving.
• Serve the katsudon with a side of miso soup and a simple salad for a complete meal.