Katsudon Pork Rice Bowl
A beloved Japanese comfort bowl of crispy panko-breaded pork cutlet simmered in a savory-sweet dashi broth with onion and egg, served over steamed rice.
Ingredients
- 4 (6 oz) boneless pork loin chops, pounded to 1/2 inch
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs (for breading), beaten
- 2 cups panko breadcrumbs
- 1/2 cup neutral oil (vegetable or canola)
- 1 large yellow onion, thinly sliced
- 1 1/2 cups dashi stock (or chicken broth)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tsp granulated sugar
- 4 large eggs (for topping), lightly beaten
- 4 cups short-grain white rice, cooked
- 4 scallions, thinly sliced
Instructions
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1
Season 4 (6 oz) pounded to 1/2 inch boneless pork loin chops on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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2
Set up a breading station: 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs (for breading) in a second dish, and 2 cups panko breadcrumbs in a third. Coat each chop in flour, then egg, then press into panko to cover completely.
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3
Heat 1/2 cup neutral oil (vegetable or canola) in a large skillet over medium-high heat. Fry pork chops in batches, 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a cutting board and let rest 3 minutes, then slice into 3/4-inch strips.
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4
Pour off most of the oil, leaving a thin coating. Add 1 large thinly sliced yellow onion and cook over medium heat until softened, about 3 minutes.
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5
Add 1 1/2 cups dashi stock (or chicken broth), 1/4 cup soy sauce, 1/4 cup mirin, and 2 tsp granulated sugar to the skillet. Bring to a simmer.
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6
Nestle the sliced pork cutlets into the simmering broth over the onion. Pour 4 lightly beaten large eggs (for topping) evenly over the top. Cover and cook on low heat for 2-3 minutes until the eggs are just set but still slightly custardy.
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7
Divide 4 cups cooked short-grain white rice among bowls, spoon the cutlet and egg mixture over the top, and garnish with 4 thinly sliced scallions.