Katsudon Japanese Pork Cutlet and Egg Rice Bowl
30 min2
Breaded pork cutlets served over rice in a savory egg and onion sauce.
| prepPound pork chops to 1 cm thick | ||||||
| 2 center-cut boneless pork chops, pounded to 1 cm thick | Season pork, dust with flour | Heat oil, coat pork in egg & panko | Fry pork 5–6 min per side until golden | Pour sauce over onions, slice & add pork | Drizzle egg over, cook until just set | Serve over rice, garnish with scallion |
| salt | ||||||
| pepper | ||||||
| flour (for dusting) | ||||||
| 1 egg | Beat egg, set up panko station | |||||
| 100 g panko | ||||||
| oil (for frying) | ||||||
| 120 ml dashi or chicken stock | Mix stock, sugar, soy sauce & mirin | |||||
| 2 teaspoons sugar | ||||||
| 1 tablespoon soy sauce | ||||||
| 2 teaspoons mirin | ||||||
| 2 large eggs | Lightly beat 2 eggs | |||||
| 1 medium onion, thinly sliced | Fry onion in oil until translucent | |||||
| 2 servings steamed white rice | ||||||
| 1 scallion, chopped | ||||||
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