Katsudon Recipe

Cook rice

Rinse the short-grain rice under cold water until the rinse runs clear. Drain and combine with 1.1 cups water in a small pot or rice cooker. If using a pot, bring to a boil uncovered, reduce to low, cover and simmer 12–14 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff and keep warm.

Make thin omelette sheets

Whisk 3 eggs with 1/2 tsp sugar and 1/8 tsp salt until smooth. Heat a nonstick skillet over low-medium heat and lightly brush with a little oil. Pour a thin layer (about 2–3 tbsp) to make a crepe-like omelette roughly 6–7 inches across. Cook 30–45 seconds until just set, flip briefly if needed, then transfer to a plate. Repeat to make 2–3 thin sheets. Cool slightly, roll each sheet and slice very thinly into fine ribbons (kinshi). Separate ribbons with your fingers and keep covered.

Prep pork

If pork loin chops are thick, pound gently between plastic wrap to about 1/3–1/2 inch thickness. Season both sides with 1 tsp salt and 1/2 tsp pepper.

Breading station

Set out three shallow dishes: flour in the first, beaten 2 eggs in the second, and panko in the third. Dredge each pork piece in flour, shaking off excess; dip into the beaten eggs to coat; press evenly into panko until fully covered.

Fry katsu

Pour about 1 cup oil into a heavy skillet to create a 1/4–1/2 inch depth and heat to 340–350°F (medium-high). Carefully place breaded pork in the oil, frying 3–4 minutes per side until golden brown and cooked through (internal temperature 145°F/63°C). Adjust heat to maintain color without burning. Transfer to a wire rack or paper towel-lined plate and let rest 3 minutes. Slice into 1/2-inch strips.

Make sauce

In a medium skillet large enough to hold the sliced katsu, combine 1 cup dashi, 2 tbs soy sauce, 2 tbs mirin, 1 tbs sake, and 1 tsp sugar. Bring to a low simmer over medium heat to meld flavors, about 2–3 minutes.

Add katsu and eggs

Arrange the sliced katsu in the simmering sauce briefly (about 30 seconds) to warm and lightly soak. Whisk together 2 eggs with 1 tbs water and 1/8 tsp salt, then gently pour evenly over the katsu in the skillet. Cover immediately and simmer on low 1–2 minutes until egg is mostly set but still slightly runny (or longer for firmer egg).

Assemble bowls

Divide the cooked rice between 2 bowls. Using a spatula, lift portions of katsu and egg from the skillet and place over each bowl of rice, letting some sauce spoon over the rice.

Garnish

Top each bowl with a generous pinch of kinshi tamago ribbons, sliced scallions, a few strands of julienned ginger, and a sprinkle of toasted sesame seeds. Serve immediately.