Pork Katsudon

A crispy breaded pork cutlet served over tender onions and white rice. The lightly cooked egg coats the meat, binding everything together with the savory dashi broth.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 2026
• Protein: 95 g
• Carbs: 226 g
• Fat: 77 g

Ingredients

• 4 piece Pork chop ( boneless )
• 6 piece Egg ( beaten separately )
• 100 g Wheat flour
• 200 g Breadcrumbs
• 2 piece Yellow onion ( finely sliced )
• 300 ml dashi stock
• 4 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp White sugar
• 600 g White rice ( steamed )
• 1500 ml Sunflower oil ( for frying )
• 200 g Panko breadcrumbs ( Panko breadcrumbs )

Instructions

1. Meat preparation

   Lightly score the fat on the side of the pork chops to prevent them from retracting. Pound them with the flat side of a knife to even out the thickness. Season moderately with salt.

2. Breading and frying

   Coat the meat in flour, then in beaten egg, and finally in panko breadcrumbs. Press firmly so the crust adheres. Fry in sunflower oil until golden brown. Drain on a wire rack.

3. Cooking broth and onions

   In a small pan, pour the dashi broth, soy sauce, mirin, and sugar. Add the sliced onions. Bring to a boil until the onions are translucent and the liquid is reduced by half.

4. Final assembly

   Cut the pork into thick slices and place it over the onions. Lightly beat an egg (yolk and white should remain visible) and drizzle it over the meat. Cover for 30 seconds: the egg should remain runny.

Chef's tips

• Don't overmix the final egg: the white and yellow streaks are the signature of a real katsudon.
• Let the pork rest for 2 minutes after frying before slicing to allow the juices to redistribute.

Storage

Eat immediately. The breading loses its crunch if left to sit in the broth.