Katsudon
Crispy panko pork cutlets over rice with a silky egg ribbon and sweet-salty broth. A TikTok-easy version of the Japanese comfort classic—sear, simmer, pour.
- Total time
- 22 min
- Servings
- 2
- Calories
- 580
- Protein
- 34g
Ingredients
- ¾ lb pork cutlets (or thin chops), pounded to 1/4 inch
- ¾ cup panko breadcrumbs
- 1 cup dashi stock (or chicken broth)
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey + 1 tbsp water)
- 2 whole eggs
- ½ medium yellow onion, sliced thin
Instructions
- 1
Cook rice while you prep. Pat pork dry, season with salt and pepper, then dredge in panko until fully coated.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Sear pork 2–3 minutes per side until golden. Transfer to a plate.
- 3
Pour off excess oil. Add dashi, soy sauce, mirin, and onion to the pan. Bring to a simmer.
- 4
Slice pork into strips and nestle back into the broth. Simmer 2 minutes, then turn heat to low.
- 5
Beat eggs lightly. Slowly pour in a thin stream while gently stirring the broth until ribbons form, ~30 seconds.
- 6
Divide rice between bowls. Ladle pork, egg ribbons, and broth over the top. Serve hot.
Tools you’ll need
- rice cooker or pot
- 12-inch skillet
- tongs
- instant thermometer (optional)
- two bowls
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