Katsudon (Pork Cutlet Rice Bowl)

Ingredients

2 pork cutlets (about 2cm thick), flattened

Salt and white pepper

Panko breadcrumbs (for coating)

2 eggs, beaten

1 onion, thinly sliced

2 spring onions, sliced

2 portions cooked Japanese short-grain rice

Vegetable oil, for deep frying

The Sauce

150ml dashi stock

2 tablespoons mirin

1 tablespoon light soy sauce

1 teaspoon sugar

PREPARATION

Method

1. Season the pork cutlets with salt and pepper, then coat in panko breadcrumbs, pressing firmly so they adhere.

COOKING

2. Heat oil to 170–180°C and deep fry the cutlets for 5–6 minutes until golden and cooked through. Remove and rest.

3. Slice the pork cutlets into thick strips for easy serving.

4. In a frying pan, add sliced onion and pour in the dashi stock.

5. Add mirin, light soy sauce and sugar, then bring to a gentle simmer.

6. Cook for 3–5 minutes until the onions soften slightly and the sauce reduces.

7. Taste and adjust seasoning if needed.

8. Add the spring onions and stir briefly.

9. Place the sliced pork cutlet into the pan, laying it over the onions.

10. Pour the beaten eggs around the pork, keeping some of the cutlet exposed to stay crisp.

11. Cover with a lid and cook for 3–4 minutes until the eggs are just set but still soft.

12. Serve immediately by sliding the pork, egg and sauce over a bowl of hot rice.

School of Wok Tips

• Use panko breadcrumbs for the crispiest coating.

• Do not overcook the eggs—they should be soft and slightly runny.

• Keep some of the pork exposed to retain its crunch.

• A smaller pan helps control how the eggs set around the pork.

FAQs

What does “katsudon” mean?

“Katsu” refers to the breaded cutlet and “don” means rice bowl.

Can I use chicken instead of pork?

Yes, chicken katsu works perfectly as a substitute.

What rice is best for katsudon?

Japanese short-grain rice is ideal due to its sticky texture.