Katsudon
HB-5581 · Hand-built original · Japanese
Fried pork cutlet simmered briefly in a savoury dashi sauce and bound with egg, served over rice.
JapaneseMain course35 minServes 41821 kcalDairy-free
Main ingredient: pork
Pairs well with: miso soup, pickles, green salad
Servings:4quantities adjust to match
Ingredients
- 4 pork loin chops
- 1¾ oz plain flour
- 3 eggs, beaten
- 3½ oz panko breadcrumbs
- 1 onion, thinly sliced
- 13½ Tbsp dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1¾ cups vegetable oil, for frying
- 28¼ oz cooked short-grain rice
Method
- Season the pork chops and coat them in the flour, then the beaten eggs, then the panko, pressing the crumbs on firmly.
- Heat the oil in a deep pan to 350°F. Fry the cutlets two at a time for 4 to 5 minutes per side until deep golden and crisp. Drain on a wire rack, then slice into strips.
- Put the dashi, soy sauce and mirin in a wide frying pan with the onion and simmer for 3 minutes, until the onion softens.
- Lay the sliced cutlets in the sauce in a single layer and simmer for 1 minute. Pour the remaining beaten eggs over everything, cover, and cook on low for 1 minute until the egg is just set, soft and glossy.
- Divide the hot rice among bowls and slide a cutlet with its egg and sauce over each one.
Prep: 15 min · Cook: 20 min · Total: 35 min
Nutrition (per serving, where published)
1821 kcalCalories
23.6 gProtein
184.3 gCarbs
109.2 gFat
17.9 gSaturates
1.6 gFibre
3.1 gSugars
1018 mgSodium
140 mgCholesterol
440 mgPotassium
79 mgCalcium
4.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data