Crispy Pork Cutlet Rice Bowl (Katsudon) – Quick & Easy Recipe
Homemade Perfection! Simple Japanese Pork Cutlet Rice Bowl (Katsudon) – The Ultimate Recipe
Experience the delightful harmony of crispy, golden-brown pork cutlet and a savory-sweet sauce in this delicious Katsudon. This Japanese-style pork cutlet rice bowl is incredibly satisfying and surprisingly easy to make at home. Get ready to polish off every grain of rice!
Main Ingredients- Pork loin cutlets for katsu, 2 pieces (approx. 200-250g)
- 1 onion (medium size)
- 1 handful of oyster mushrooms (or other mushrooms)
- A small bunch of green onions
- 3 eggs
- Panko breadcrumbs for frying
- All-purpose flour for coating
- Cooking oil for frying
Sauce & Seasoning- 10 Tbsp dashi stock (or store-bought stock)
- 3 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1/2 Tbsp sugar
- Pinch of black pepper
- Pinch of salt for pork seasoning
- Pinch of black pepper for pork seasoning
- 1 cup milk (for tenderizing and removing pork odor)
- 10 Tbsp dashi stock (or store-bought stock)
- 3 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1/2 Tbsp sugar
- Pinch of black pepper
- Pinch of salt for pork seasoning
- Pinch of black pepper for pork seasoning
- 1 cup milk (for tenderizing and removing pork odor)
Cooking Instructions
Step 1
First, peel the onion and slice it into approximately 0.5cm thick strips. Finely chop the green onions for garnish.
Step 2
Pat the pork loin cutlets dry with paper towels. Place them between layers of plastic wrap and pound them to an even thickness using the back of a knife or a meat mallet. (Pounding makes the meat more tender and helps it absorb flavors better.)
Step 3
Soak the pounded pork in 1 cup of milk for about 15 minutes. This step is crucial for effectively removing any pork odor and making the meat exceptionally tender. (This step is optional but highly recommended for best results!)
Step 4
Remove the pork from the milk and pat it thoroughly dry with paper towels. Lightly season the pork with salt and pepper. Be careful not to over-season.
Step 5
In a shallow dish, place a generous amount of flour. In a separate bowl, beat the 3 eggs to create an egg wash. Coat the seasoned pork evenly with flour, then dip it into the egg wash, ensuring it’s fully covered. This helps the breadcrumbs adhere well.
Step 6
Generously coat the egg-washed pork with panko breadcrumbs. Press the breadcrumbs firmly onto the pork to ensure a good coating. This step is key to achieving a super crispy texture after frying.
Step 7
Heat enough cooking oil in a pan to about 175°C (350°F). (Test the oil temperature by dropping a few breadcrumbs; they should sizzle and float immediately.) Carefully place the breaded pork cutlets into the hot oil and fry until golden brown and crispy on both sides, approximately 4-5 minutes.
Step 8
While the pork is frying, prepare the egg mixture for the topping. Crack the remaining 3 eggs into a bowl and beat them well. (You can add a tiny pinch of salt if desired.)
Step 9
To make the delicious sauce base, place dried kombu (kelp) in a pot with cold water and bring it to a simmer. Once it boils, remove the kombu, then add bonito flakes (katsuobushi) and simmer for 1 minute. Strain the mixture through a fine-mesh sieve to get a clear dashi stock. (Alternatively, you can use pre-made dashi packs or concentrated dashi for convenience.)
Step 10
In a small pot or pan, combine 10 Tbsp of dashi stock, 3 Tbsp of soy sauce, 1 Tbsp of mirin, 1/2 Tbsp of sugar, and a pinch of black pepper. Stir well and bring to a simmer to create the sauce. Ensure the sugar is completely dissolved.
Step 11
Now, heat a non-stick frying pan over medium heat with a little oil. Add the sliced onions and sauté until they become translucent. Then, add the oyster mushrooms (or your chosen mushrooms) and cook together until the mushrooms soften.
Step 12
Once the onions and mushrooms are cooked, pour in the prepared sauce. Once the sauce begins to simmer, add the chopped green onions and cook for another minute. This will infuse the sauce with the fresh aroma of the green onions.
Step 13
While the sauce is simmering, gently pour the beaten egg mixture over the ingredients in the pan, starting from the edges. Turn off the heat as soon as the egg is mostly set but still slightly runny (soft-boiled). The soft, custardy egg adds a wonderful richness to the dish.
Step 14
Serve hot steamed rice in a bowl. Slice the crispy pork cutlet into bite-sized pieces and arrange them attractively over the rice. Finally, generously spoon the sauce and soft egg mixture from the pan over the pork cutlet and rice. Your delicious Katsudon is now complete!
