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
Breading and Seasoning
Sauce
Method
Prepare the Ingredients
- 1
Slice the Pork Loin
Trim and slice the pork loin into 1/2 inch thick cutlets.
- 2
Prepare the Cabbage and Onion
Chop the Chinese cabbage into bite-sized pieces and slice the onion thinly.
- 3
Prepare the Sauce
In a small bowl, mix together soy sauce, mirin, sugar, and water until well combined.
Bread the Pork
- 4
Set up Breading Stations
Place flour, beaten egg, and panko breadcrumbs in three separate shallow bowls.
- 5
Bread the Cutlets
Season the sliced pork with salt and pepper. Dredge each cutlet in flour, dip into the beaten egg, and coat with panko breadcrumbs.
Cook the Katsu
- 6
Heat the Oil
In a large frying pan, heat vegetable oil over medium-high heat until hot.
- 7
Fry the Katsu
Carefully place the breaded pork cutlets into the hot oil and fry until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Cook the Vegetables and Eggs
- 8
- 9
Add the Sauce
Pour the prepared sauce over the sautéed vegetables and bring to a simmer.
- 10
