Katsudon
This is a dish built on contrast. You need a cutlet fried to a deep gold, then bathed just long enough in a simmering onion broth to take on the seasoning without losing its structural integrity.
Manage the moisture
The pork must be fully fried before it touches the sauce, or the breading will disintegrate into mush. Have your rice ready and hot before you start the stove-top simmer.
- small non-stick skillet
- heavy-bottomed frying pan
- tongs
- wire cooling rack
What goes in.
- 2pork loin cutlets, 1/2 inch thick
- 1/2 cuppanko breadcrumbs
- 1/4 cupflour
- 1egg, beaten (for breading)
- 1/2yellow onion, thinly sliced
- 1/2 cupdashi stock
- 2 tbspsoy sauce
- 2 tbspmirin
- 2eggs, lightly beaten (for topping)
- 2 bowlssteamed short-grain rice
The shallow-pan fold
Use a small skillet that fits the cutlet snugly so the broth stays concentrated. Add the egg in two thin pours, letting the first set slightly before adding the rest, then cover to steam for exactly thirty seconds.
The method.
Bread the pork
Dredge each cutlet in flour, dip into the beaten egg, and press firmly into the panko until fully coated.
Fry
Heat an inch of oil to 350°F. Fry cutlets until deep golden brown, about 3 minutes per side. Drain on a wire rack.
Simmer the base
In the small skillet, bring dashi, soy sauce, mirin, and onions to a boil. Reduce to medium and simmer until the onions are soft.
Add the cutlet
Slice the fried pork into one-inch strips and nestle them into the onion broth.
Finish with egg
Pour the beaten eggs over the pork. Cover with a lid and cook on low heat until the egg is opaque but still wobbly. Slide the entire mixture over a bowl of hot rice.
Other turns to take.
Chicken Katsudon
Substitute the pork loin for a thin chicken breast fillet; keep the frying time slightly shorter.
Extra Onion
Add thinly sliced scallions or mitsuba over the top after plating for a fresh bite against the rich sauce.
When it doesn't go to plan.
Pat the pork dry with a paper towel before flouring to ensure the breading stays attached.
Do not over-whisk the eggs for the topping; large streaks of white and yolk are better than a uniform yellow liquid.
If you don't have dashi, a light kelp or vegetable broth with a pinch of sugar works in a pinch.
The ones that keep coming up.
Why did my breading fall off?
You likely skipped the flour step or the oil wasn't hot enough when the pork hit the pan. The flour acts as the adhesive.
Can I make this ahead of time?
The pork can be fried ahead, but the assembly must happen immediately before eating to preserve the texture.
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