Quick and Easy Katsudon
Quick and Easy Katsudon
Ingredients
For the Tonkatsu (Fried Pork Cutlets)
- 4 pork steaks
- 1 pinch salt
- 1/4 cup flour
- 4 eggs, beaten
- 1/2 cup bread crumbs
- as needed cooking oil, for deep frying
For the Katsudon Sauce
- 500 ml chicken stock
- 1/2 cup Japanese soy sauce
- 20 ml mirin
- 1/4 cup granulated sugar
- 1 whole onion, thinly sliced
For Garnish and Serving
- 1 pinch leeks, finely chopped
- as needed steamed rice, for serving
Instructions
- 1
Place one pork steak on a cutting board. Cover it with plastic wrap. Using a meat mallet, tenderize the pork steak by pounding it until it is flattened and thin. Remove the plastic wrap and season both sides of the tenderized pork steak with a pinch of salt. Repeat this process for all 4 pork steaks.
⏱️ 10 min
- 2
Prepare three separate shallow dishes or bowls: one with 1/4 cup flour, one with the 4 beaten eggs, and one with 1/2 cup bread crumbs. Take a seasoned pork steak and dredge it thoroughly in the flour, ensuring it's completely coated. Dip the floured pork steak into the beaten egg mixture, making sure it is fully covered. Transfer the egg-coated pork steak to the bread crumbs. Press firmly to adhere the bread crumbs evenly to both sides of the pork steak. Repeat this breading process for all the pork steaks.
⏱️ 15 min
- 3
Heat cooking oil in a pan over medium-high heat, sufficient for deep frying (covering approximately half the height of the cutlet). Carefully place the breaded pork cutlets into the hot oil. Fry until golden brown and crispy on both sides, turning once during cooking. Once fried, remove the pork cutlets from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil. Slice each fried pork cutlet into strips.
⏱️ 15 min
- 4
In a separate pan (or a small pot), combine 500ml chicken stock, 1/2 cup Japanese soy sauce, 20ml mirin, and 1/4 cup sugar. Add the thinly sliced onion to the liquid mixture. Bring the mixture to a boil and cook until the onions are tender.
⏱️ 10 min
- 5
Carefully arrange the sliced fried pork cutlets over the cooked onions in the pan. Pour any remaining beaten egg (from the breading step) evenly over the pork and onions. Cover the pan with a lid and cook for a few minutes until the egg is set to your desired consistency (mostly set but still slightly soft is traditional).
⏱️ 10 min
- 6
Garnish the Katsudon with a pinch of finely chopped leeks. Serve immediately over a bowl of steamed rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Quick and Easy Katsudon
For the Tonkatsu (Fried Pork Cutlets)
- 4 pork steaks
- 1 pinch salt
- 1/4 cup flour
- 4 eggs, beaten
- 1/2 cup bread crumbs
- as needed cooking oil, for deep frying
For the Katsudon Sauce
- 500 ml chicken stock
- 1/2 cup Japanese soy sauce
- 20 ml mirin
- 1/4 cup granulated sugar
- 1 whole onion, thinly sliced
For Garnish and Serving
- 1 pinch leeks, finely chopped
- as needed steamed rice, for serving
Instructions
- 1
Place one pork steak on a cutting board. Cover it with plastic wrap. Using a meat mallet, tenderize the pork steak by pounding it until it is flattened and thin. Remove the plastic wrap and season both sides of the tenderized pork steak with a pinch of salt. Repeat this process for all 4 pork steaks.
⏱️ 10 min - 2
Prepare three separate shallow dishes or bowls: one with 1/4 cup flour, one with the 4 beaten eggs, and one with 1/2 cup bread crumbs. Take a seasoned pork steak and dredge it thoroughly in the flour, ensuring it's completely coated. Dip the floured pork steak into the beaten egg mixture, making sure it is fully covered. Transfer the egg-coated pork steak to the bread crumbs. Press firmly to adhere the bread crumbs evenly to both sides of the pork steak. Repeat this breading process for all the pork steaks.
⏱️ 15 min - 3
Heat cooking oil in a pan over medium-high heat, sufficient for deep frying (covering approximately half the height of the cutlet). Carefully place the breaded pork cutlets into the hot oil. Fry until golden brown and crispy on both sides, turning once during cooking. Once fried, remove the pork cutlets from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil. Slice each fried pork cutlet into strips.
⏱️ 15 min - 4
In a separate pan (or a small pot), combine 500ml chicken stock, 1/2 cup Japanese soy sauce, 20ml mirin, and 1/4 cup sugar. Add the thinly sliced onion to the liquid mixture. Bring the mixture to a boil and cook until the onions are tender.
⏱️ 10 min - 5
Carefully arrange the sliced fried pork cutlets over the cooked onions in the pan. Pour any remaining beaten egg (from the breading step) evenly over the pork and onions. Cover the pan with a lid and cook for a few minutes until the egg is set to your desired consistency (mostly set but still slightly soft is traditional).
⏱️ 10 min - 6
Garnish the Katsudon with a pinch of finely chopped leeks. Serve immediately over a bowl of steamed rice.
⏱️ 5 min