Classic Japanese Katsudon (Pork Cutlet Rice Bowl)

Crispy fried pork cutlet simmered in a savory dashi-soy broth with sweet onions and bound in a luscious, semi-set egg over fluffy steamed rice.

Ingredients

• 300 g pork shoulder collar
• 1 egg for breading
• 2 pasteurized eggs
• 1/2 white onion
• 20 ml soy sauce
• 30 ml mirin
• 30 ml sake
• 20 g sugar
• 100 ml water
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• to taste salt and pepper
• 1 bowl steamed white rice
• optional chopped seaweed
• optional green onions

Instructions

1. 1Tenderize the pork shoulder

   

   Place the pork shoulder on a wooden cutting board. Use a spiked meat tenderizer to pound the meat evenly, breaking down the fibers so it absorbs flavors better and cooks evenly.

   Tip: Pounding the meat also helps prevent the pork cutlet from curling up or shrinking while frying.
2. 2Season with salt and pepper

   

   Sprinkle coarse salt and pepper evenly over both sides of the prepared pork cutlet. Massage the seasonings gently into the meat and let it marinate for at least 20 minutes to absorb the flavors.

   Tip: Letting the seasoned meat rest allows the salt to penetrate deeply, enhancing the overall flavor.
3. 3Coat the pork with flour

   

   Dredge the marinated pork cutlet evenly in flour on both sides, ensuring a full coating. Dust off any excess flour before dipping it into the egg wash to help the egg adhere properly.

   Tip: A thin, uniform layer of flour ensures the egg and breadcrumbs adhere smoothly without clumping.
4. 4Coat with egg wash

   

   Beat an egg with a splash of water in a shallow dish. Dip the flour-coated pork cutlet into the egg wash, ensuring it is fully covered so the breadcrumbs adhere properly.

   Tip: Adding a little water to the egg helps thin out the wash for an even, thin coating.
5. 5Coat with breadcrumbs

   

   Place the egg-coated pork cutlet into a rectangular glass container filled with panko breadcrumbs. Press firmly on both sides so the breadcrumbs adhere tightly to the meat.

   Tip: Firmly pressing the breadcrumbs ensures a crispy, even crust that wont fall apart during frying.
6. 6Fry the pork cutlet

   

   Heat oil in a pot to 160–170 degrees Celsius. Use tongs to carefully lower the breaded pork cutlet into the hot oil and fry over medium-low heat for 3 to 4 minutes until golden brown.

   Tip: Maintain medium-low heat to cook the thick meat through without burning the breadcrumb crust.
7. 7Drain the fried cutlet

   

   Carefully lift the golden-brown fried pork cutlet out of the oil using tongs or a spatula. Hold it above the pot for a few seconds to drain off excess oil before resting it.

   Tip: Let the cutlet rest briefly on a wire rack or paper towels so the crust stays crisp.
8. 8Slice the pork cutlet

   

   Place the fried pork cutlet on a wooden cutting board and slice it into thick vertical strips using a sharp chefs knife. Keep the cutlet together so it can easily be transferred into the pan.

   Tip: Slice with a firm pressing motion to keep the crispy breading intact.
9. 9Mix the sauce ingredients

   

   Combine soy sauce, mirin, sugar, sake, and water in a glass measuring container or bowl. Stir well until the sugar dissolves completely and the seasonings are fully blended.

   Tip: Mixing the sauce beforehand ensures consistent flavor when simmering the onions.
10. 10Slice the onion

    

    Slice half of an onion thinly into crescent strips on a wooden cutting board. These thin slices will soften quickly and absorb the sweet soy sauce liquid.

    Tip: Slice thinly and uniformly so the onions cook evenly in the pan.
11. 11Pour sauce into the pan

    

    Pour the prepared sauce mixture into a shallow pan over medium heat. Bring the liquid to a simmer before adding the sliced onions.

    Tip: Using a small, shallow pan helps maintain the shape of the pork cutlet when serving.
12. 12Simmer the onions in sauce

    

    Add the sliced onions into the simmering sauce in the pan, stirring with chopsticks to ensure they absorb the flavors and soften evenly.

    Tip: Keep the heat low so the sauce simmers gently without reducing too quickly before the onions soften.
13. 13Add the fried pork cutlet

    

    Carefully place the sliced fried pork cutlet directly into the pan, arranging it on top of the softened onions and bubbling sauce.

    Tip: Arrange the pieces closely so they soak up the flavorful broth evenly.
14. 14Lightly beat the eggs

    

    Crack two pasteurized eggs into a small square glass bowl and beat them lightly with chopsticks without mixing them completely.

    Tip: Do not overmix; keeping the whites and yolks partially separated creates a better texture and appearance when cooked.
15. 15Pour the egg mixture

    

    Pour the partially beaten egg mixture evenly over the sliced pork cutlet and around the edges of the pan in two batches.

    Tip: Pour half around the edges and the rest over the meat to ensure complete coverage.
16. 16Cover and steam

    

    Place a metal lid over the pan and simmer over low heat for 1 minute to allow the eggs to reach a semi-set state.

    Tip: Watch closely so the eggs do not overcook into a hard state; they should remain tender and glossy.
17. 17Assemble the donburi bowl

    

    Sprinkle chopped seaweed over a bowl of rice, gently slide the cooked pork cutlet and semi-set egg mixture on top, and garnish with sliced green onions.

    Tip: Slide it carefully to keep the cutlet and egg layers intact for a professional presentation.

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