Katsudon

🧂 Ingredients

• 2 Pork loin cutlets(About 1.5 cm (0.6 inch) thick, pounded to about 1 cm (0.4 inch) thickness if desired. For store-bought, ensure they are cooked and ready to use.)
• 4 Eggs(Large)
• 1 Yellow onion(Medium, thinly sliced)
• 200 ml Dashi stock(Or substitute with chicken or vegetable broth if dashi is unavailable.)
• 3 tbsp Soy sauce(Use Japanese soy sauce for authentic flavor.)
• 2 tbsp Mirin(Sweet Japanese rice wine. If unavailable, use sake with 1/2 tsp sugar.)
• 1 tsp Sugar(Optional, to balance the sauce if needed.)
• 2 bowls Cooked Japanese short-grain rice(Warm)
• for garnish Mitsuba or scallions(Finely chopped)
• as needed Panko breadcrumbs(For coating tonkatsu if making from scratch.)
• as needed All-purpose flour(For coating tonkatsu if making from scratch.)
• 1 Eggs(For coating tonkatsu if making from scratch.)
• for frying Vegetable oil(For frying tonkatsu if making from scratch.)

👨‍🍳 Instructions

1. 1

   If making tonkatsu from scratch: Season pork cutlets with salt and pepper. Dredge each cutlet in flour, then dip in a beaten egg, and finally coat generously with panko breadcrumbs, pressing to adhere. Heat about 2-3 cm (1 inch) of vegetable oil in a deep pan or wok to 170-180°C (340-350°F). Carefully fry the breaded cutlets for about 3-4 minutes per side, until golden brown and cooked through. Drain on a wire rack. Once cooled slightly, slice each cutlet into 2-3 cm (1 inch) wide strips.

   ⏱️ 15 minutes
2. 2

   Prepare the sauce base: In a small bowl, whisk together the dashi stock, soy sauce, mirin, and optional sugar until well combined.

   ⏱️ 2 minutes
3. 3

   Assemble the bowls: In a small skillet or a specialized katsudon pan (about 18-20 cm or 7-8 inches in diameter), add the thinly sliced onion and pour in the prepared sauce mixture. Bring to a gentle simmer over medium heat. Cook for about 3-5 minutes, or until the onions have softened and become translucent.

   ⏱️ 5 minutes
4. 4

   Arrange the tonkatsu: Place the sliced tonkatsu pieces over the softened onions in the skillet, ensuring they are evenly distributed.

   ⏱️ 1 minute
5. 5

   Add the egg: Lightly beat the 4 eggs in a bowl, ensuring they are not completely smooth – streaks of yolk and white are desirable for texture. Drizzle the beaten egg evenly over the tonkatsu and onions. Do not stir.

   ⏱️ 1 minute
6. 6

   Cook the egg: Cover the skillet with a lid (or foil) and continue to simmer over low to medium-low heat for about 2-3 minutes, or until the egg is *just* set but still moist and slightly runny in parts. Avoid overcooking; the egg should be custardy, not firm.

   ⏱️ 3 minutes
7. 7

   Serve: Carefully slide the entire contents of the skillet over a bowl of warm cooked rice. Garnish generously with finely chopped mitsuba or scallions. Serve immediately.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the egg, aim for a soft-set, custardy texture. It should be cooked through enough to hold its shape but still be wonderfully moist.
• ✓Using pre-cooked, good-quality tonkatsu is a great time-saver and yields excellent results.
• ✓Katsudon is often eaten for good luck, especially before important events like exams or competitions.
• ✓Adjust the sweetness and saltiness of the sauce to your preference by tweaking the mirin, soy sauce, and sugar amounts.

🔄 Variations

• Oyakodon: Replace tonkatsu with cooked chicken pieces and simmer in the same sauce.
• Gyudon: Replace tonkatsu with thinly sliced beef and simmer in a similar but often slightly different sauce.
• Vegetarian Katsudon: Use a crispy fried tofu or mushroom cutlet instead of pork.

🥗 Nutrition

Per serving