Katsudon Recipe

Season Pork

Season the pork loin pieces with salt and black pepper on both sides.

Coat Pork

Dredge each seasoned pork loin in all-purpose flour, then dip into beaten eggs, and finally coat with panko breadcrumbs.

Fry Pork

Heat vegetable oil in a frying pan over medium-high heat. Fry the pork cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Chop Vegetables

Slice the green onions, yellow onion, and carrot thinly.

Simmer Ingredients

In a saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer and add the sliced onions and carrots. Cook for about 5 minutes until vegetables are tender.

Beat Eggs

In a bowl, beat the eggs with a pinch of salt until well combined.

Add to Simmer

Pour the beaten eggs over the simmered vegetables in the saucepan. Cover and cook for another 2-3 minutes until the eggs are set.

Serve Over Rice

Place a serving of cooked Japanese rice in a bowl. Top with the pork cutlet and pour the simmered egg and vegetable mixture over it. Garnish with chopped green onions.