Katsudon Recipe

Katsudon Directions

1. 1

   Prepare the Pork Cutlet

   Season the pork loin cutlets with salt and pepper on both sides. Dredge each cutlet in flour, ensuring it is evenly coated.

2. 2

   Coat with Egg and Panko

   Dip the floured cutlets into the beaten eggs, then coat them with panko breadcrumbs, pressing gently to adhere.

3. 3

   Fry the Cutlets

   In a large skillet, heat vegetable oil over medium-high heat. Fry the cutlets for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

4. 4

   Slice the Cutlets

   Once the cutlets have cooled slightly, slice them into strips.

5. 5

   Cook the Onion

   In the same skillet, add sliced onions and sauté until translucent.

6. 6

   Make the Sauce

   Add dashi stock, soy sauce, mirin, and sugar to the skillet with onions. Bring to a simmer.

7. 7

   Add the Cutlets

   Place the sliced cutlets into the simmering sauce and cook for an additional 2-3 minutes.

8. 8

   Add the Eggs

   Beat the remaining eggs and pour them over the cutlets. Cover the skillet and cook for 2-3 minutes until the eggs are just set.

9. 9

   Assemble the Katsudon

   Spoon cooked rice into bowls and top with the cutlet and egg mixture. Garnish with sliced green onions.

10. 10

    Serve

    Serve hot and enjoy your homemade Katsudon!