Katsudon
Katsudon
Ingredients
For the Katsu
- 1 block white bread, for making breadcrumbs
- 2 boneless pork chops
- salt, for seasoning
- flour, for dredging
- 2 eggs, for egg wash
- cooking oil, for deep frying
For the Rice
- 2 rice cooker cups white rice
- water, for cooking rice
- liquid seasoning, for rice (likely rice vinegar), as needed
For the Sauce
- 1 cup water
- dashi granules, a small sprinkle
- soy sauce, as needed
- mirin, as needed
- 1 spoonful brown sugar
- 1 onion, thinly sliced
- 2 eggs, for the final dish
For Garnish
- green onions, sliced
- sesame seeds
Instructions
- 1
Take a block of white bread. Cut off the crusts, then cut the bread into cubes. Place the bread cubes into a food processor and pulse until fine breadcrumbs (panko) are formed. Pour the breadcrumbs onto a metal tray.
⏱️ 10 min
- 2
Measure 2 rice cooker cups of white rice into a rice cooker bowl. Rinse the rice thoroughly under running water. Add water to the rice cooker according to the rice cooker's instructions (or to the water line for 2 cups of rice). Place the bowl into the rice cooker and turn it on to cook.
⏱️ 5 min
- 3
Take 2 boneless pork chops. Slice each pork chop horizontally through the middle, almost butterflying it, to make it thinner and larger. Season both sides of the pork chops generously with salt.
⏱️ 10 min
- 4
Prepare three metal trays: one with the prepared breadcrumbs, one with flour, and one for the egg wash.
⏱️ 2 min
- 5
Crack 2 eggs into the empty tray and whisk them thoroughly with a fork.
⏱️ 2 min
- 6
First, dredge each pork chop in the flour, ensuring it is fully coated. Next, dip the floured pork chop into the whisked egg wash, covering it completely. Finally, coat the pork chop generously with the breadcrumbs (panko), pressing them gently to adhere.
⏱️ 10 min
- 7
Heat cooking oil in a pan on the stove. Once the oil is hot, carefully place the breaded pork chop into the oil. Fry until golden brown and crispy on both sides. Remove the fried katsu with tongs, allowing excess oil to drip off. Place the fried katsu on a wire rack over a tray and sprinkle with additional salt (flaky salt).
⏱️ 10 min
- 8
Once the rice is cooked, open the rice cooker lid and fluff the rice with a spoon. Transfer the cooked rice to a mixing bowl. Pour an unmeasured amount of liquid (likely rice vinegar) over the rice. Mash and mix the rice with a spatula.
⏱️ 5 min
- 9
In a Pyrex measuring cup, combine 1 cup of water. Add a small sprinkle of dashi granules, an unmeasured amount of soy sauce, an unmeasured amount of mirin, and 1 spoonful of brown sugar. Stir the mixture until combined.
⏱️ 5 min
- 10
On a cutting board, slice the fried katsu into strips.
⏱️ 3 min
- 11
Heat a pan on the stove. Pour the prepared sauce mixture into the hot pan. Add the thinly sliced onions to the simmering sauce. Place the sliced katsu on top of the onions and sauce in the pan.
⏱️ 5 min
- 12
Crack 2 eggs into a small metal bowl and whisk them. Pour about half of the whisked egg mixture over the katsu and onions in the pan. Cover the pan with a lid and cook briefly to steam the egg.
⏱️ 3 min
- 13
Remove the lid and pour the remaining whisked egg over the katsu and onions. Cover the pan again and cook until the egg is set to your desired doneness.
⏱️ 3 min
- 14
Slide the cooked katsu, egg, and onion mixture from the pan directly over the seasoned rice in a serving bowl. Garnish with sliced green onions and sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Katsudon
For the Katsu
- 1 block white bread, for making breadcrumbs
- 2 boneless pork chops
- salt, for seasoning
- flour, for dredging
- 2 eggs, for egg wash
- cooking oil, for deep frying
For the Rice
- 2 rice cooker cups white rice
- water, for cooking rice
- liquid seasoning, for rice (likely rice vinegar), as needed
For the Sauce
- 1 cup water
- dashi granules, a small sprinkle
- soy sauce, as needed
- mirin, as needed
- 1 spoonful brown sugar
- 1 onion, thinly sliced
- 2 eggs, for the final dish
For Garnish
- green onions, sliced
- sesame seeds
Instructions
- 1
Take a block of white bread. Cut off the crusts, then cut the bread into cubes. Place the bread cubes into a food processor and pulse until fine breadcrumbs (panko) are formed. Pour the breadcrumbs onto a metal tray.
⏱️ 10 min - 2
Measure 2 rice cooker cups of white rice into a rice cooker bowl. Rinse the rice thoroughly under running water. Add water to the rice cooker according to the rice cooker's instructions (or to the water line for 2 cups of rice). Place the bowl into the rice cooker and turn it on to cook.
⏱️ 5 min - 3
Take 2 boneless pork chops. Slice each pork chop horizontally through the middle, almost butterflying it, to make it thinner and larger. Season both sides of the pork chops generously with salt.
⏱️ 10 min - 4
Prepare three metal trays: one with the prepared breadcrumbs, one with flour, and one for the egg wash.
⏱️ 2 min - 5
Crack 2 eggs into the empty tray and whisk them thoroughly with a fork.
⏱️ 2 min - 6
First, dredge each pork chop in the flour, ensuring it is fully coated. Next, dip the floured pork chop into the whisked egg wash, covering it completely. Finally, coat the pork chop generously with the breadcrumbs (panko), pressing them gently to adhere.
⏱️ 10 min - 7
Heat cooking oil in a pan on the stove. Once the oil is hot, carefully place the breaded pork chop into the oil. Fry until golden brown and crispy on both sides. Remove the fried katsu with tongs, allowing excess oil to drip off. Place the fried katsu on a wire rack over a tray and sprinkle with additional salt (flaky salt).
⏱️ 10 min - 8
Once the rice is cooked, open the rice cooker lid and fluff the rice with a spoon. Transfer the cooked rice to a mixing bowl. Pour an unmeasured amount of liquid (likely rice vinegar) over the rice. Mash and mix the rice with a spatula.
⏱️ 5 min - 9
In a Pyrex measuring cup, combine 1 cup of water. Add a small sprinkle of dashi granules, an unmeasured amount of soy sauce, an unmeasured amount of mirin, and 1 spoonful of brown sugar. Stir the mixture until combined.
⏱️ 5 min - 10
On a cutting board, slice the fried katsu into strips.
⏱️ 3 min - 11
Heat a pan on the stove. Pour the prepared sauce mixture into the hot pan. Add the thinly sliced onions to the simmering sauce. Place the sliced katsu on top of the onions and sauce in the pan.
⏱️ 5 min - 12
Crack 2 eggs into a small metal bowl and whisk them. Pour about half of the whisked egg mixture over the katsu and onions in the pan. Cover the pan with a lid and cook briefly to steam the egg.
⏱️ 3 min - 13
Remove the lid and pour the remaining whisked egg over the katsu and onions. Cover the pan again and cook until the egg is set to your desired doneness.
⏱️ 3 min - 14
Slide the cooked katsu, egg, and onion mixture from the pan directly over the seasoned rice in a serving bowl. Garnish with sliced green onions and sesame seeds. Serve immediately.
⏱️ 2 min