Japanese · Rice Bowls

Katsudon

Serves 2 · Prep: 15 minutes · Cook: 20 minutes · Total: about 35 minutes

My favorite katsudon is a little messy: hot rice, sliced katsu, soft onion, and egg that is still loose in places. The broth should season the rice, not drown it. I like the edges of the katsu with some crunch left, and the rest soft from the onion, egg, and sauce.

Ingredients

Instructions

1. 1

   Season the cutlets

   Season the pork cutlets lightly with salt and black pepper.

2. 2

   Bread the katsu

   Set up three shallow bowls: flour, beaten egg, and panko. Coat each cutlet in flour, dip into egg, then press into the panko until well covered.

3. 3

   Fry and slice

   Heat about ½ inch of neutral oil in a pan over medium heat. Fry the cutlets for 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a rack or paper towel-lined plate. Let rest for a few minutes, then slice each cutlet into strips.

4. 4

   Make the sauce

   Mix the dashi, soy sauce, mirin, sake if using, and sugar in a small bowl.

5. 5

   Simmer the onion

   For each bowl, add half the sliced onion and half the sauce to a small pan. Simmer over medium heat for 3 to 5 minutes, until the onion softens.

6. 6

   Add the katsu

   Place one sliced katsu over the onion, keeping the cutlet roughly in its original shape.

7. 7

   Add the first egg

   Pour about two-thirds of half the beaten egg around and over the katsu. Cover and cook for 30 to 45 seconds, until mostly set.

8. 8

   Add the second egg

   Add the remaining egg for that serving and cover again for 10 to 20 seconds. The egg should still look soft.

9. 9

   Plate and serve

   Slide the katsu, onion, egg, and sauce over a bowl of hot rice. Repeat with the second serving, then top both with scallions and eat right away.

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