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Authentic Japanese Katsudon

Indulge in my Katsudon recipe: crispy pork over a bed of rice, topped with onions, tender egg, and an exquisite sauce. A comforting Japanese dish, perfect for a quick and flavorful preparation.
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4.93/5 (26)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Donburi, Main course
Cuisine: Japanese
Servings: 2 people
Calories: 506kcal
Author: Marc Winer

Ingredients

  • 2 Pork Chops Boneless, pounded until “1 cm” thick
  • 1 pinch pepper
  • 1 pinch salt
  • 1 tablespoon flour For Sprinkling
  • 1 egg
  • 100 g of panko breadcrumbs
  • Oil for Frying
  • 120 ml Dashi Stock Homemade or Using a Powder Base
  • 2 teaspoons of sugar
  • 1 tablespoon light soy sauce
  • 2 teaspoons Mirin
  • 2 eggs
  • 1 Thinly Sliced Onion
  • 2 portions of cooked white rice
  • 1 Sliced Green Onion
US Customary - Metric

Procédé

  • Season the pork chops with salt and pepper, then lightly dust them with flour.
    porc fariné
  • In a shallow dish, beat the egg. Place the panko in another shallow bowl.
  • Add a thin, even layer of oil to a cast iron skillet or pan over medium heat. The oil is ready when you drop a piece of panko into the oil and it sizzles.
  • Dip the pork in the egg to coat. Transfer the pork to the panko and press evenly to coat the meat well.
    porc trempé chalepure
  • Carefully place the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown.
    porc en train de frire
  • Flip and cook the other side for an additional 5-6 minutes. Drain on a plate lined with paper towels.
    tonkatsu en train de frire
  • While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs.
    mélange du bouillon
  • Add a tablespoon of oil to a pan over medium heat and add the sliced onion. Sauté the onions until translucent and slightly caramelized.
    oignons cuits
  • Pour the stock mixture over the onions.
    bouillon sur oignons
  • Cut your tonkatsu into pieces and place on top of the onions.
    tonkatsu sur oignons
  • Pour the egg over. Cook over medium-low heat until the egg is just set.
    oeuf sur sauce
  • Serve over bowls of rice and garnish with green onions.

Notes

The oil is hot enough when you drop a piece of panko into the oil and it sizzles.
To help the breadcrumbs stick, a little trick is to spray a bit of water on them after rolling in the breading

Nutrition

Calories: 506kcal | Féculents: 45g | Protein: 47g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 334mg | Sodium: 954mg | Potassium: 851mg | Fiber: 3g | Sugar: 7g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 5mg
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