Katsudon (Pork Cutlet Egg Rice Bowl) かつ丼

Katsu (2 servings)

• 12-14oz pork tenderloin, 3 cm / 1.2 inch thick*
• 1 tsp salt
• 1 large egg
• 2 tsp oil
• 1/4 cup all purpose flour
• 2 cups panko
• 1/2 cup (100 ml) dashi stock
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp mirin
• 2 tsp sugar
• 1/2 medium (60 g) onion, sliced
• 2 large eggs
• scallions, for garnish

1. 1

   Slice the pork tenderloin into about 3 even pieces, about 1.2 inches (3 cm) thick. Place the pork slices between two pieces of plastic wrap or parchment paper, then use a meat mallet or tenderizer to pound each piece. Do not over pound so that they become too thin. Shape them back into their original shape.

2. 2

   Sprinkle the pounded pork pieces with salt on both sides. Place them in a container lined with a paper towel. Put another paper towel on top, press down gently, and cover the container. Refrigerate for 1 hour to let the pork rest (you can skip this step but this helps make it more moist and tender).

3. 3

   After 1 hour, remove the pork from the fridge. Prepare three shallow dishes or trays:

4. 4

   Tray 2: In a bowl, whisk together 2 large eggs with 1 tablespoon of oil until well combined. The oil helps the egg mixture adhere to the pork and makes the coating crispier.

5. 5

   Tray 3: Add the panko breadcrumbs.

6. 6

   Take one pork slice and lightly coat it in the flour, shaking off any excess. Dip the floured pork into the egg mixture, ensuring it’s fully coated, then let the excess drip off. Coat the pork in flour and egg one more time to build a thicker crust. Press the pork into the panko breadcrumbs, making sure it’s fully covered. Gently press the panko onto the pork to help it adhere. Set aside on a plate. Repeat for the remaining pork slices.

7. 7

   In a deep pot or pan, heat enough oil to submerge the pork to 160°C (320°F). If you don’t have a thermometer, test the oil by dropping in a small piece of panko—if it sizzles gently, the oil is ready. Fry 3 pieces of katsu at a time, being careful not to overcrowd the pot. Cook for about 2 minutes on the first side. Flip the katsu and fry for another 1-2 minutes or until the breading is golden brown and crispy. Once done, remove the katsu and drain on a wire rack, keeping the pieces vertical for a few seconds to allow excess oil to drip off. Repeat with the remaining katsu.

8. 8

   Once all the katsu pieces have been fried and slightly cooled, slice each piece into half. Set aside.

9. 9

   In a large skillet or frying pan, combine the dashi, soy sauce, mirin, sake, and sugar. Stir the mixture until the sugar is fully dissolved. Heat the pan over medium heat and bring the mixture to a simmer. Taste and adjust as needed.

10. 10

    Once the sauce is simmering, add the thinly sliced onions to the pan. Simmer the onions in the sauce for about 4-5 minutes, or until they are soft and translucent.

11. 11

    Gently place 2 pieces (3 pieces if you want all of the katsu to be soaked in the broth) of katsu into the pan, arranging them in a single layer on top of the onions. The katsu should absorb some of the sauce while still maintaining its crispy texture.

12. 12

    Lightly beat eggs in a bowl. Turn off the heat and pour about 2/3 of the beaten eggs evenly over the katsu and into the sauce, directly over the pork and onions. Turn the heat back on over medium low to medium (to a gentle simmer) and cover the pan with a lid and cook for about 30 seconds, allowing the eggs to set slightly while still remaining soft and runny.

13. 13

    After the eggs have begun to set, remove the lid and drizzle the remaining 1/3 of the beaten eggs over the katsu and sauce. Turn off the heat, cover the pan again, and let the residual heat gently finish cooking the eggs for another 30 seconds.

14. 14

    Scoop a portion of steamed rice into individual bowls. Run a spatula around the pan to loosen the egg and then carefully slide the katsu, eggs, and onions from the pan onto the rice. Place one piece of crispy katsu on top if desired.

15. 15

    Garnish the katsudon with freshly chopped scallions. Serve immediately and enjoy!