Katsudon is rice, egg, and sauce topped with a pork cutlet. It is a very commonly cooked at home and it is prepared differently in almost every district in Japan. Many Japanese restaurants serve katsudon, most commonly in udon restaurants.
- 3 pork chops, bones removed (1/2 lb)
- 2 bowls of steam rice
- 1 egg, beaten (for cutlet)
- 2 eggs, beaten (for sauce)
- 1 cup Panko (or breadcrumbs)
- 1/2 medium onion (sliced)
Spices
- 3 tsp mirin
- 4 tsp soy sauce
- 1 tsp sake
- 3 tsp sugar
- 1 tsp hondashi
- 1/4 cup flour
- 2 tsp chopped seaweed (optional)
Preparation
- Cut through any visible tendons on the chops, then pound the meat to tenderize. Season both sides with salt and pepper
- Sprinkle flour on both sides of each pork chop then dredge in egg. Cover with Panko
- Heat oil to 375°F (190°C) and fry pork chops until golden brown (about 2 minutes on each side)
- Remove the pork from the pan and slice into 1/2 inch strips
- Boil 1 1/2 cups of water in frying pan, then add hondashi
- Add mixed spices (mirin, soy sauce, sake and sugar) then stir in onion
- After the mixture boils, cover for 3 minutes over high heat
- Add cutlet and cook for one minute over high heat
- Drizzle egg over mixture in and cover again for 30 seconds on high (longer if you prefer your eggs well done)
- Serve in a bowl over steamed rice (sprinkled with chopped seaweed if desired)
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