Katsu-donburi Recipe
Breaded pork loin Chinese cabbage, onions, and topped with an egg
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Ingredients
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Main Ingredients
Bread Crumb Coating
Sauce
For Frying
Method
Preparation
- 1
Prep the Pork
Slice the pork loin into 1 cm thick cutlets. Season with salt and black pepper.
- 2
Prepare the Vegetables
Chop the Chinese cabbage into thin strips and slice the onion into thin rings.
Coating the Pork
- 3
Setup Coating Station
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- 4
Bread the Pork
Dredge each pork cutlet in flour, dip into beaten egg, then coat with panko breadcrumbs. Press the breadcrumbs onto the pork to ensure a good coating.
Cooking the Pork
- 5
Heat the Oil
In a large frying pan, heat vegetable oil over medium heat until hot.
- 6
Fry the Pork
Carefully place the breaded pork cutlets into the hot oil. Fry for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Making the Sauce
- 7
- 8
Prepare the Sauce
In a small bowl, mix soy sauce, mirin, dashi stock, and sugar. Pour this mixture over the cooked vegetables in the pan.
- 9
Assembly
- 10
- 11
Serve
Serve the Katsu-Donburi hot over a bowl of steamed rice. Enjoy!
