Katsudon

Ingredients

• •2 pork loin cutlets (about 6 oz each)
• •1/2 cup all-purpose flour
• •2 eggs
• •1 cup panko breadcrumbs
• •2 cups cooked short-grain rice
• •1 medium onion, sliced
• •1/2 cup dashi or chicken broth
• •3 tablespoons soy sauce
• •2 tablespoons mirin or sugar
• •2 eggs for sauce
• •2 cups vegetable oil for frying
• •2 stalks green onion, chopped

Directions

1. 1Pound pork cutlets to 1/4-inch thickness. Set up three bowls with flour, beaten eggs, and panko breadcrumbs.
2. 2Coat each cutlet in flour, then egg, then panko. Heat oil in a skillet to 350°F and fry cutlets 3-4 minutes per side until golden brown. Drain on paper towels.
3. 3In a saucepan, combine dashi, soy sauce, and mirin. Bring to a simmer and add sliced onions, cooking for 2-3 minutes.
4. 4Beat 2 eggs lightly and pour into the simmering sauce, stirring gently until just cooked through, about 1 minute.
5. 5Place rice in bowls and top with a sliced katsu cutlet, then pour the egg-onion sauce over top.
6. 6Garnish with green onion and serve immediately.

💡 Katsudon is intentionally sauced, but keep pork katsu crisp until the last stage; simmering breaded cutlets too long makes the panko disappear.

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