Golden Cutlet and Egg Rice Bowl
A crispy panko-crusted pork cutlet is simmered in a luscious sweet soy and dashi sauce, then draped with silky half-set eggs and served over a steaming mound of rice. This iconic katsudon delivers an irresistible contrast of crunch and custard-soft egg in every single bite.
Ingredients
- 2 boneless pork loin chops (about 150g each), pounded to 1cm thickness
- Salt and black pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten (for breading)
+ 10 more ingredients
Instructions
Season the pork chops with salt and pepper. Set up a breading station with flour, beaten egg, and panko in three separate shallow dishes.
Dredge each pork chop in flour, shaking off excess, then dip in beaten egg, and press firmly into panko to coat evenly on both sides.
Heat oil to 170C (340F) in a deep pot or skillet. Fry each cutlet for 5-6 minutes, flipping once, until deep golden brown and cooked through. Drain on a wire rack and let rest for 2 minutes before slicing into 2cm strips.
In a small lidded skillet, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Spread half the sliced onion in the skillet and cook for 3 minutes until softened.
Lay one sliced cutlet over the onions. Pour half the beaten eggs evenly over the cutlet and onions.
Cover the skillet and cook for 60-90 seconds until the egg is just set on the edges but still slightly runny on top.
Slide the entire contents over a bowl of hot rice. Garnish with mitsuba or green onion. Repeat for the second serving.
Nutrition Estimate
Per serving • Estimated by Blinner AI