Katsudon is a popular Japanese rice bowl dish that consists of deep-fried pork cutlet (tonkatsu), onions, and beaten eggs cooked in a savory broth and served over a bowl of steamed rice. It’s a hearty and satisfying meal that’s easy to make at home.
Here’s a recipe for katsudon:
Ingredients:
4 boneless pork chops
Salt and pepper
Flour
2 eggs, beaten
Panko breadcrumbs
Vegetable oil for frying
1 large onion, thinly sliced
1 cup dashi (Japanese broth)
2 tablespoons soy sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons sugar
4 cups cooked Japanese rice
2-3 green onions, thinly sliced
Furikake (optional)
Instructions:
Season the pork chops with salt and pepper. Dredge each chop in flour, shaking off any excess. Dip in the beaten eggs, then coat with panko breadcrumbs.
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Add the breaded pork chops and cook until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels and set aside.
In the same skillet, add the sliced onions and cook until they are translucent and soft, about 5-7 minutes.
Add the dashi, soy sauce, mirin, and sugar to the skillet and bring to a boil. Reduce the heat to low and let simmer for 5-10 minutes.
Cut the cooked pork chops into bite-sized pieces and add them to the skillet with the onions and broth. Let simmer for a few minutes to heat through.
Beat 2-3 eggs in a bowl and pour over the pork and onions. Cover the skillet and cook until the eggs are set, about 3-4 minutes.
Serve the katsudon over bowls of steamed rice, garnished with sliced green onions and furikake, if desired.
Enjoy your homemade katsudon!
