Katsudon Recipe

Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

Combine rinsed rice and 360 ml water in a rice cooker or a small pot. If using pot, bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a paddle or fork. If desired, stir in rice vinegar and 1/4 tsp salt while still warm to lightly season. Keep covered and warm until assembly.

Prep the pork: Trim excess fat and, if thick, pound each loin cutlet to an even thickness about 1/2 inch (1.2 cm). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up a breading station: place the flour in one shallow dish; beat 2 eggs in a second dish; place panko in a third dish. Lightly dredge each cutlet in flour, shaking off excess, dip in beaten egg, then press firmly into panko until well coated.

Heat oil: pour about 2 cm (roughly 300–500 ml) neutral oil into a deep skillet or pot and heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown slowly.

Fry the cutlets in batches, careful not to overcrowd. Fry 3–4 minutes per side until golden brown and internal temperature reaches 63°C (145°F). Adjust heat to maintain 170–175°C. Transfer to a wire rack set over a baking sheet to drain and rest 5 minutes.

Slice the rested katsu into 1 cm strips just before assembling the bowls.

Beat 3 eggs with 1/2 tsp sugar and 1/8 tsp salt until smooth and slightly frothy; strain through a fine sieve if you want extra-smooth crepes.

Heat a nonstick skillet (8–9 inch) over low-medium heat. Lightly brush with a thin film of vegetable oil and wipe off excess with a paper towel so the surface is only lightly greased.

Pour a thin layer (about 2–3 tbs) of egg mixture into the pan, tilting to coat the bottom in a very thin crepe. Cook 20–30 seconds until the egg sets but does not brown. Transfer to a plate and repeat to make 3 very thin crepes.

Stack the cooled crepes, roll them tightly like a jelly roll, and slice lengthwise into very thin strips (1–2 mm) to form kinshi tamago. Keep covered to avoid drying.

Make the sauce: In a small saucepan combine 120 ml dashi stock, 1 tbsp mirin, 1 tsp soy sauce, 1/2 tsp sugar, and 4 tbsp prepared tonkatsu sauce. Warm over low heat just until heated through and sugar dissolves; do not boil hard. Adjust seasoning to taste — it should be savory-sweet with tang from tonkatsu sauce.

Heat the sliced katsu briefly in the sauce (optional): place sliced katsu in the warm sauce for 20–30 seconds per side to glaze lightly, or simply spoon sauce over the katsu when assembly for a crisper texture.

Divide the steamed rice between two bowls (about 1 cup rice per bowl).

Place the sliced pork katsu across the rice in each bowl.

Drizzle 1–2 tablespoons of the warm tonkatsu sauce mixture over the katsu in each bowl (more or less to taste).

Top each bowl with a generous nest of kinshi tamago, scatter thinly sliced scallions over the top, and sprinkle a pinch of toasted sesame seeds if using.

Serve immediately while katsu is still warm, with extra tonkatsu sauce on the side.