Crispy Pork Katsudon
Tender pork cutlet fried until golden, nestled in a savory egg sauce over steamed rice. A beloved Japanese comfort dish that looks fancy but is straightforward to cook at home.
- Total time
- 35 min
- Servings
- 2
- Calories
- 672
- Protein
- 42g
Ingredients
- 2 pieces (about 4 oz each) Pork loin cutlets (or thin pork chops)
- ⅓ cup All-purpose flour
- 2 large Eggs
- ¾ cup Panko breadcrumbs
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- ¾ cup Dashi stock (or water)
- ½ medium Yellow onion
- 2 cups Cooked short-grain white rice
- 2 cups Vegetable oil (for frying)
- 2 stalks Green onions (scallions)
Instructions
- 1
Place each pork cutlet on a cutting board and pound it with the flat side of a meat mallet until it is an even 1/4-inch thick throughout, working from the center outward.
- 2
Set up three shallow bowls in a row: pour flour into the first, crack and lightly beat the two eggs in the second, and spread the panko breadcrumbs in the third.
- 3
Dredge each pork cutlet in the flour, shaking off excess, then dip it into the egg on both sides until fully coated, then press it gently into the panko until the breadcrumbs stick all over.
- 4
Place the yellow onion on a cutting board, cut it in half lengthwise from root to tip, then slice each half crosswise into 1/4-inch-thick half-moon pieces.
- 5
Pour soy sauce, mirin, and dashi into a small bowl and stir together until combined.
- 6
Slice the green onions crosswise into 1/4-inch pieces, separating the white and light green parts from the dark green tops; set the dark green parts aside for garnish.
- 7
Pour vegetable oil into a deep 12-inch skillet and heat it over medium-high heat until it shimmers and a breadcrumb dropped into it sizzles immediately, about 3 minutes.
- 8
Carefully slide both pork cutlets into the hot oil and fry without moving them for 3 minutes until the underside turns golden brown like honey-colored toast.
- 9
Using tongs, flip each cutlet over and fry the second side for 2 minutes until it also turns golden brown, then transfer both cutlets to a paper-towel-lined plate.
- 10
Pour out all but 1 tablespoon of the frying oil from the skillet, keeping the pan on medium heat, then add the sliced onion and the white and light green scallion parts.
- 11
Stir the onion and scallions constantly for 2 minutes until they soften and begin to look translucent, then pour in the soy sauce mixture.
- 12
Bring the sauce to a gentle simmer over medium heat, stirring once, then lower the heat to medium-low and let it bubble gently for 1 minute until it thickens slightly.
- 13
Crack and lightly beat the remaining 2 eggs in a small bowl, then hold the bowl over the simmering sauce and slowly drizzle the beaten egg in a thin stream while gently stirring to create ribbons.
- 14
Let the egg cook for 30 seconds until the ribbons are just set but still slightly glossy and moist-looking, then remove the pan from heat.
- 15
Divide the cooked rice between two bowls, mounding it in the center of each, then lay one pork cutlet on top of the rice in each bowl.
- 16
Pour the onion, scallion, and egg sauce from the skillet evenly over each cutlet and rice, letting it pool around the sides.
- 17
Scatter the reserved dark green scallion tops in a thin layer across the top of each bowl as garnish, then serve immediately while the sauce is still warm.
Tools you’ll need
- Meat mallet
- Cutting board
- Three shallow bowls (for dredging station)
- Small mixing bowl
- 12-inch deep skillet or frying pan
- Paper towels
- Kitchen tongs
- Wooden spoon
- Two serving bowls
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