Katsudon 2031259
Katsudon 2031259
Ingredients
- 2 center-cut boneless pork chops, pounded down to 1 centimeter thick
- Salt, to taste
- Freshly ground black pepper, to taste
- All-purpose flour, for dusting
- 5 large eggs, beaten, divided
- 1 cup panko
- Oil, for frying
Broth
- 1 1/4 cups dashi soup stock
- 1/3 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 medium onion, thinly sliced
For Serving
- 4 cups Japanese steamed rice
Instructions
- 1
Gather the ingredients.
- 2
Season 2 center-cut boneless pork chops (pounded down to 1 centimeter thick) with salt and freshly ground black pepper.
- 3
Dust with a light, even coating of all-purpose flour.
- 4
In one shallow bowl, beat 1 of the eggs. Put 1 cup panko into another shallow bowl.
- 5
Add a thin, even layer of oil to a cast-iron pan or skillet over medium heat. The oil is ready when you drop a panko breadcrumb into it and it sizzles.
- 6
Dip the flour-dusted pork into the egg to coat both sides.
- 7
Transfer the pork to the panko and press it evenly into the meat to get a good coating.
- 8
Carefully lay the pork chops in the hot oil and cook for 5 to 6 minutes on one side, until golden brown.
- 9
Flip and cook the other side for another 5 to 6 minutes, or until browned, crispy, and cooked through.
- 10
Drain on a plate lined with a paper towel.
- 11
Slice your tonkatsu into pieces.
- 12
Put 1 1/4 cups dashi soup stock in a pan and heat on medium heat.
- 13
Add 1/3 cup soy sauce, 2 tablespoons mirin, and 1 tablespoon sugar to the soup and bring to a boil. Remove from the heat.
- 14
To cook 1 serving of katsudon, put 1/4 of the soup and 1/4 of the sliced onion in a small skillet. Simmer for a few minutes on medium heat.
- 15
Add 1 serving of tonkatsu pieces (half of 1 pork cutlet) to the pan and simmer on low heat for a few minutes.
- 16
Beat another one of the eggs in a bowl. Bring the soup to a boil and pour the egg over the tonkatsu and onion.
- 17
Turn the heat down to low and cover with a lid. Cook until the egg has set and remove it from the heat. The egg should be cooked through.
- 18
Serve by placing 1 serving of steamed rice in a large rice bowl. Top with the simmered tonkatsu on top of the rice. Repeat to make 3 more servings.

