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Katsudon Recipe

Name: Nagomi Japanese Restaurants Katsudon Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces boneless pork loin chops; 1 tsp salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 2 pieces large eggs; 1.5 cups panko (Japanese breadcrumbs); 1 cups neutral oil for frying (vegetable, canola, or peanut); 1.25 cups dashi stock (preferably kombu+bonito) or low-sodium chicken stock; 3 tbs soy sauce; 3 tbs mirin; 2 tbs sake; 1 tbs granulated sugar; 1 pieces onion (medium, thinly sliced); 2 stalks scallions / green onions (thinly sliced, for garnish); 4 pieces large eggs; 2 tbs water (to beat with eggs); 0.25 tsp salt; 4 cups steamed Japanese short-grain rice; 2 tbs pickled ginger (beni shoga) or shichimi togarashi (optional)

Inspired by Nagomi Japanese Restaurant

Time50m

Serves4

Make Katsudon Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork and Breading

4 pieces boneless pork loin chops

1 tsp Celtic sea salt

1/2 tsp black pepper

3/4 cups 00 bread flour

2 pieces Large eggs

1 1/2 cups panko (Japanese breadcrumbs)

1 cups neutral oil for frying (vegetable, canola, or peanut)

Sauce and Simmer

1 1/4 cups dashi stock (preferably kombu+bonito) or low-sodium chicken stock

3 tbs Aged soy sauce

3 tbs Mirin

2 tbs Sake

1 tbs granulated sugar

1 pieces onion (medium, thinly sliced)

2 stalks scallions / green onions (thinly sliced, for garnish)

Egg Finish

4 pieces Large eggs

2 tbs water (to beat with eggs)

1/4 tsp Celtic sea salt

To Serve

4 cups steamed Japanese short-grain rice

2 tbs pickled ginger (beni shoga) or shichimi togarashi (optional)

Method

Pork and Breading

Prepare pork

Pound each pork chop to about 1/2-inch (1.2 cm) thickness using a meat mallet or rolling pin, placing between plastic wrap. Trim large fat pieces. Season both sides with 1 tsp salt and 1/2 tsp black pepper total (divide evenly among chops).

Set up breading station

Place the flour in a shallow dish. Beat 2 eggs in another dish until blended. Put the panko in a third shallow dish. Dredge each seasoned chop in flour, shaking off excess; dip into beaten egg; press into panko ensuring an even coat. Set breaded cutlets on a rack or plate.

Fry cutlets

Heat 1 cup neutral oil in a large skillet (cast-iron or heavy-bottom) over medium-high until oil reaches about 340–350°F (170–175°C) or a pinch of panko sizzles on contact. Fry cutlets in batches (do not overcrowd) 3–4 minutes per side, until golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed. Transfer to a paper-towel-lined rack and let rest 2 minutes, then slice each cutlet into 1/2-inch strips.

Sauce and Simmer

Prepare sauce

In a separate wide skillet or shallow sauté pan large enough to hold sliced cutlets, combine 1 1/4 cups dashi, 3 tbs soy sauce, 3 tbs mirin, 2 tbs sake, and 1 tbs sugar. Stir and bring to a gentle simmer over medium heat.

Add onions

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

Add cutlet slices

Nestle the sliced pork cutlet strips into the simmering sauce and onions, spooning some sauce over the pieces so they warm and absorb flavor, about 1 minute.

Egg Finish

Beat eggs

In a bowl, beat together 4 eggs with 2 tbs water and 1/4 tsp salt until just combined (do not overbeat; leave some streaks).

Add eggs to pan

Reduce heat to low. Pour the beaten eggs evenly over the simmering cutlets and onion in the pan. Cover immediately with a lid and cook gently for 1–2 minutes for slightly runny eggs or 2–3 minutes for firmer eggs. The egg should be set but still glossy.

To Serve

Assemble bowls

Scoop 1 cup of hot steamed rice into each of 4 bowls. Using a spatula or tongs, lift a portion of the cutlet, onion, and egg from the pan and place on top of each rice bowl, making sure to spoon some of the remaining sauce over the egg and rice.