Katsudon Recipe: How to Make Japanese Pork Cutlet Rice Bowl

• 1 strip kombu
• ½ cup bonito flakes
• 1 4-ounce boneless pork loin chop
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 eggs
• ¼ cup all-purpose flour
• ½ cup panko bread crumbs
• Vegetable oil, for frying
• ¼ medium yellow onion, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• Freshly steamed rice, to serve
• 1 tablespoon roughly chopped mitsuba or sliced green onions, to garnish

1. 1

   In a small saucepan, bring kombu and 4 cups of water to a simmer to make the dashi stock.

2. 2

   Remove from the heat, add the bonito flakes, and let steep for 3 minutes.

3. 3

   Pour through a fine mesh strainer and discard solids.

4. 4

   Measure out ¼ cup dashi broth and refrigerate the rest for another use.

5. 5

   Make the tonkatsu. Cut several small incisions in the pork chop. (This will allow the fat to drain while cooking and will prevent the pork chop from curling up when fried.)

6. 6

   Using a meat tenderizer, pound the pork chop to an even thickness.

7. 7

   Season with salt and pepper.

8. 8

   Crack one egg into a shallow bowl, and whisk with 1 tablespoon water.

9. 9

   Place the flour and bread crumbs in separate shallow bowls.

10. 10

    Dredge the pork chop in flour, shaking off the excess. Next, dip it in egg. Then, coat the pork chop in breadcrumbs.

11. 11

    Meanwhile, fill a heavy-bottomed skillet or Dutch oven with ¾ inch vegetable oil. Heat to 340 degrees Fahrenheit.

12. 12

    When the oil is hot, add the pork cutlet. Fry until golden brown and crispy on the bottom, about 2–3 minutes.

13. 13

    Flip and repeat on the other side.

14. 14

    Let the cutlet cool on a wire rack or paper-towel lined plate, then cut into ½-inch-thick strips.

15. 15

    In an oyakodon pan or small frying pan, combine sliced onion, ¼ cup dashi broth, soy sauce, mirin, and sugar.

16. 16

    Bring to a simmer over medium heat, then cover with a lid and reduce heat to low.

17. 17

    Simmer onions in katsudon sauce until softened, about 5 minutes.

18. 18

    Carefully transfer the sliced cutlet to the pan in one piece.

19. 19

    Crack the remaining egg into a small bowl and lightly beat.

20. 20

    Pour the beaten egg over the cutlet and around the sides.

21. 21

    Replace the egg and cook until the eggs are mostly set but still tender, about 30 seconds to 1 minute.

22. 22

    To serve, place hot rice in a shallow bowl, then top with katsudon and egg mixture.

23. 23

    Garnish with mitsuba (Japanese wild parsley) or scallions. Serve immediately.

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