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Katsudon (Crispy Pork Cutlet Rice Bowl)
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Katsudon (Crispy Pork Cutlet Rice Bowl)

45 minServes 2Nutri-Score C€€
from @doobydobap15 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pork loin chops (boneless, pounded thin)Meat2 pieces
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • flourPantry50 g
  • eggs (beaten, divided)Dairy3 pieces
  • panko breadcrumbsBakery80 g
  • frying oil (for deep frying)Pantry500 ml
  • short-grain rice (cooked)Grains300 g
  • dashi stockPantry200 ml
  • soy saucePantry40 ml
  • mirinPantry30 ml
  • sugarPantry10 g
  • onion (thinly sliced)Produce1 piece
  • spring onion (sliced)Produce2 pieces

per serving

Nutrition

1,065kcal

Carbs
150 g
Proteins
38 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl ×3
  • Kitchen thermometer
  • Colander

step by step

Method

  1. Cook the rice

    • Rinse the rice until the water runs clear.
    • Cook the rice and keep it warm.
    Step 1

  2. Prepare the pork

    • Season the pork chops with salt and pepper.
    • Coat each chop in flour, then in beaten egg, then press firmly into the panko.
    Step 2

  3. Fry the cutlets

    • Heat the frying oil to 175 °C.
    • Fry the cutlets until deep golden and cooked through, then drain on a rack.
    • Slice into strips and keep the crust crisp.
    Step 3

  4. Make the dashi sauce

    • Combine the dashi, soy sauce, mirin and sugar in a pan.
    • Add the sliced onion and simmer until softened.
    Step 4

  5. Add the egg and cutlet

    • Lay the sliced cutlet over the onion and sauce.
    • Pour over the remaining beaten egg, cover and cook just until barely set so the crust stays crisp.
    Step 5

  6. Assemble the bowls

    • Spoon the rice into bowls.
    • Slide the cutlet, egg and onion with the sauce over the rice.
    • Scatter with spring onion and serve immediately.
    Step 6
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