Katsu Don Recipe

Name: Nagomi Japanese Restaurants Katsu Don Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces pork loin chops (boneless), about 1/2-inch thick; 1 tsp salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 2 pieces large eggs (for breading); 2 tbs milk or water (for egg wash); 1.5 cups panko (Japanese breadcrumbs); 1 cups vegetable oil (for frying); 1 cups dashi stock (or low-sodium chicken or vegetable broth); 3 tbs soy sauce; 2 tbs mirin; 1 tbs sugar; 1 pieces yellow onion, thinly sliced (about 1 medium); 4 pieces large eggs (for topping); 2 stalks scallions (green onions), thinly sliced; 4 cups steamed Japanese short-grain rice; 2 tsp pickled ginger (beni shoga) or togarashi (optional)

Inspired by Nagomi Japanese Restaurant

Time45m

Serves4

Breaded pork w / onion & egg

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Ingredients

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Pork Katsu

4 pieces pork loin chops (boneless), about 1/2-inch thick

1 tsp Celtic sea salt

1/2 tsp black pepper

3/4 cups 00 bread flour

2 pieces large eggs (for breading)

2 tbs milk or water (for egg wash)

1 1/2 cups panko (Japanese breadcrumbs)

1 cups vegetable oil (for frying)

Sauce & Simmer

1 cups dashi stock (or low-sodium chicken or vegetable broth)

3 tbs Aged soy sauce

2 tbs Mirin

1 tbs sugar

1 pieces yellow onion, thinly sliced (about 1 medium)

Egg Mixture & Garnish

4 pieces large eggs (for topping)

2 stalks scallions (green onions), thinly sliced

4 cups steamed Japanese short-grain rice

2 tsp pickled ginger (beni shoga) or togarashi (optional)

Method

Pork Katsu

Prepare pork

If chops are thick, gently pound between plastic wrap to about 1/3–1/2 inch thickness. Trim any large fat pieces. Season both sides with salt and black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow bowl, whisk together 2 eggs and 2 tablespoons milk (or water). Place panko in a third shallow dish, breaking up any large clusters.

Bread the pork

Dredge each pork chop lightly in flour, shaking off excess. Dip into the egg wash, then press into panko until evenly coated. Set breaded cutlets aside on a wire rack or plate.

Fry cutlets

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry cutlets 2 at a time (depending on pan size) for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain. Keep warm and slice into 1/2-inch strips just before adding to simmer sauce.

Sauce & Simmer

Prepare sauce base

In a large skillet or shallow saucepan (wide enough to hold one sliced cutlet per serving), combine 1 cup dashi, 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon sugar. Stir to dissolve sugar and bring to a gentle simmer over medium heat.

Cook onion

Add the thinly sliced onion to the simmering sauce. Cook until the onion is soft and translucent, about 4–6 minutes.

Add cutlet and eggs

Place sliced katsu pieces on top of the onion in a single layer. In a bowl, lightly beat 4 eggs (for topping) until just mixed. Pour the beaten eggs evenly over the pork and onions. Cover the pan and simmer gently for 1½–3 minutes, or until the eggs are set but still slightly runny (cook longer if you prefer fully set eggs).

Assemble & Garnish

Divide steamed rice among 4 bowls (about 1 cup rice per bowl). Using a spatula or large spoon, lift each pork-and-egg portion from the pan and place on top of the rice, making sure some sauce and onions come along for flavor.

Garnish each bowl with sliced scallions and a small spoonful of pickled ginger or a light sprinkle of shichimi togarashi if desired. Serve immediately so the egg remains slightly soft and the katsu stays crisp at edges.