Katsudon

Breaded pork cutlet simmered with egg over rice.

Ingredients

• 4 Pork cutlets
• ½ cup Flour
• 5 Eggs
• 2 cups Breadcrumbs
• 1 Onion
• 1 cup Dashi stock
• 3 tbsp Soy sauce
• 3 tbsp Mirin
• 1 tbsp Sugar
• 4 cups Cooked rice
• 3 cups Frying oil
• 3 Spring onions

Method

1. Bread the pork — Coat in flour, beaten egg, then panko, pressing lightly.
2. Fry — Fry at 175°C for 4 minutes until golden, then rest on a rack and slice.
3. Make the broth — Simmer the dashi, soy, mirin and sugar with sliced onion in a small pan for 5 minutes.
4. Add the cutlet — Lay the sliced katsu in and pour beaten egg over.
5. Cook briefly — Cover and cook 90 seconds only — the egg should still be soft and barely set.
6. Katsudon is ready — Slide the whole thing onto a bowl of hot rice and add spring onion.

More Japan recipes

• Sushi Rolls
• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
• Katsu Curry