Katsudon

Ingredients

• 800 g cooked Japanese rice
• 4 pieces thin pork cutlets
• 6 pieces eggs
• 100 g panko breadcrumbs
• 60 g all-purpose flour
• 2 pieces yellow onions
• 300 ml Japanese dashi
• 4 tbsp Japanese soy sauce
• 3 tbsp mirin
• 600 ml neutral frying oil
• to taste fine salt
• to taste ground black pepper

Method

1. Slice the onions into even, thin strips and keep them close to the stove; they need to melt quickly without staying crunchy.
2. Lightly salt and pepper the cutlets, then dredge them in the flour, dip into a portion of the beaten eggs, and finally coat with panko, pressing down to ensure a tight crust.
3. Heat the oil in a deep skillet until a panko crumb sizzles immediately, then fry the pork until the breading is golden and dry to the touch, and the meat is just cooked through.
4. Drain the tonkatsu on a wire rack or paper towels, then let them rest until the crust firms up and no longer glistens with oil.
5. Slice the tonkatsu into thick strips with a sharp knife, keeping the pieces aligned so they are easy to slide over the broth.
6. Simmer the dashi with the soy sauce, mirin, and sliced onion until the onion turns translucent, tender, and smells gently sweet.
7. Place the sliced pork over the simmering onion, then drizzle the remaining beaten eggs around and over the meat, without stirring, to preserve the layers.
8. Cover and cook over low heat until the egg is set around the edges but still jiggly in the center, with a glossy, silky finish.
9. Divide the piping hot rice into bowls, then carefully slide the topping over it to keep everything intact and let the juices flavor the grains.
10. Serve immediately, while the rice is still steaming and the contrast between the soaked breading, soft egg, and melting onion is still sharp.

Nutrition

Per serving

Energy

759.3 kcal

Protein

26.18 g

Carbohydrate

91.52 g

Fat

30.15 g

Fibre

2.08 g

Calcium

10.68 mg

Iron

0.51 mg

Magnesium

17.84 mg