Katsudon is a Japanese comfort dish of crispy panko-breaded pork cutlet draped in lightly scrambled eggs and tangy dashi-soy sauce, served over hot rice. The pillowy egg and crispy exterior contrast makes this dish deeply satisfying.
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Divide 1 egg in half. Add a fourth of the water and beat lightly. Sprinkle a pinch of salt and pepper on the chop and rub. Coat the chop with flour using the brush to evenly spread the coating.
Heat the oil to 360 degrees F. Put the coated chop in the egg wash on both sides. Then add panko crumbs on a separate platter. Generously coat the chop with panko. Drop into the hot oil to fry. Stirring around until golden brown, then turn to cook the other side.
Tendon sauce: (Use a medium frying pan) Add mirin, dashi grated, soy sauce, garlic, slice onions, sugar and water. Cover the pan and let it come to a boil on medium heat. Reduce the heat and let it boil about 3 more minutes. Place the pork cutlets in the sauce and cover the pan for another 20 seconds.
Crack 1 egg and lightly beat the yolk. Pour onto the pork chop and add the green onions on top of the cutlets. Cover the pan and cook on High heat for about 20-30 seconds more. Remove the pan from the heat. Set aside with lid on.
Scoop cooked hot white rice in a bowl. Scoop the cooked pork chop from the frying pan and place over the rice. Add parsley for garnish and cover the bowl with a plate and let it steam.
REPEAT THE ABOVE STEPS FOR THE REMAINING PORK CHOPS. (Use the divided ingredients for each pork chop)
Store fried cutlets covered in the refrigerator for up to 2 days; reheat gently in the tendon sauce on low heat before topping with egg and serving over fresh rice.
deep frying pan or heavy-bottomed pot (for 3 cups oil at 360°F) · instant-read thermometer (to verify oil temperature)
Heat the oil to 360°F. The cutlets should be dropped in after coating with panko and fried until golden brown on both sides.
Fry the cutlets in advance and store them covered in the refrigerator. Reheat gently in the tendon sauce just before adding the egg and serving over fresh hot rice.
Dashi grated (instant dashi powder) is called for in this recipe. If unavailable, substitute with a small pinch of kombu or bonito powder, though the flavor profile will shift slightly.
Cover the pan and cook on high heat for 20–30 seconds only. The egg should remain lightly scrambled and pillow-soft, not fully set.
Yes. Use thin-cut chicken breasts or cutlets. Fry at the same 360°F oil temperature and follow the same coating and sauce steps.
