Katsu-don (Pork Cutlet Donburi)
photo by mic-jac
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 7 cups steamed rice
- vegetable oil (for frying)
- 4 boneless pork chops, pounded thin
- salt & pepper
-
Coating
- 3 tablespoons flour
- 1 egg, beaten
- 1 cup japanese breadcrumbs (panko)
-
Broth
- 1 cup dashi broth or 1 cup water
- 6 tablespoons soy sauce
- 6 tablespoons sugar
- 4 tablespoons mirin
- 3 -4 eggs, beaten
- 8 tablespoons green peas
directions
- Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Trim off fat from the pork and pound it to make it thin.
- Sprinkle with salt and pepper.
- Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- Fry in the oil until light brown--about 4 minutes/side.
- Drain on paper towels and then cut into 1" strips.
- Mix the broth ingredients together in a bowl.
- Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- Add the slices of 1 pork cutlet and cook one minute.
- When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- Add 2 Tbsp. green peas and cook 30 seconds more.
- Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- Repeat this for the remaining servings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've been looking for the perfect katsudon recipe for a couple of years after tasting a great one in Japan, and I've finally found it here. We made a few modifications - less rice, chicken stock instead of dashi, 3 tbsp light and 3 tbsp full soy sauce instead of 6 tbsp full soy, and mushrooms & brown onions instead of peas. Despite the changes it was still incredibly tasty, filling, and very similar to the good Japanese ones. Will be making this again!
-
I used 1/2 c. dashi and 1/2 c. water because I know I don't like the dashi at full strength. I used 6 tbsp of soy and 4 of sugar, and 3 of mirin. I also added 2 tbsp of corn starch so the sauce would thicken more. I also sauteed white onion slivers under the pork, and added some sliced green onion to the top. It was amazing, and tastes like the sauce on my favorite restaurant's donburi. Yum.
see 4 more reviews
Tweaks
-
I've been looking for the perfect katsudon recipe for a couple of years after tasting a great one in Japan, and I've finally found it here. We made a few modifications - less rice, chicken stock instead of dashi, 3 tbsp light and 3 tbsp full soy sauce instead of 6 tbsp full soy, and mushrooms and brown onions instead of peas. Despite the changes it was still incredibly tasty, filling, and very similar to the good Japanese ones. Will be making this again!
RECIPE SUBMITTED BY
Stewie
United States
I now live in southeast Michigan, but have lived overseas a couple of times (in the South Pacific, and in Asia). My family loves to try new foods and has very few dislikes so I am lucky. We love to travel (lately in Europe and the Caribbean) and I have collected recipes and spices wherever we go.