Katsudon

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Cooking Method: Frying

Cuisine: Japanese

Courses: Bento Box, Comfort Food, Main Courses

Difficulty: Beginner

Servings: 4

Best Season: Suitable throughout the year

Description

Katsudon is a classic Japanese comfort dish that brings together the crispy texture of pork katsu (breaded and fried pork cutlet) with the savory richness of a dashi-based broth, all served over steamed rice. The name is a blend of "katsu" (short for tonkatsu) and "donburi" (rice bowl), symbolizing its hearty and satisfying nature.

First created as a quick and filling meal for students in the early 20th century, katsudon is also associated with good luck, as "katsu" sounds like "victory" in Japanese. This makes it a popular choice before exams or competitions. Loved for its balance of textures and flavors, katsudon remains a staple of Japanese cuisine and a comforting dish enjoyed worldwide.

Ingredients

4 pork 4 loin slices, about 1/3 inch thick
2 cups panko breadcrumbs
2 eggs, beaten (for frying the pork loin)
4 eggs (for the katsudon)
1 cup flour
2 tablespoons dashi granules
4 cups water
2 spring 2 onions, cut into 1-inch lengths
1/2 white onion, sliced
3 tablespoons sugar
5 tablespoons sake
6 tablespoons soy sauce
Pickled ginger slices, for garnish
4 cups cooked Japanese rice (or substitute with jasmine rice)
Oil, for frying

Instructions

Prepare the Dashi Stock:

1
In a saucepan, combine the water, dashi granules, sake, sugar, and soy sauce. Bring to a boil and cook for 2 minutes, stirring until everything is dissolved. Set the dashi stock aside.

Make the Pork Katsu:

2
Dredge each pork loin slice in flour, ensuring it is fully coated. Then dip it into the beaten eggs, and finally coat it with panko breadcrumbs.
3
Heat oil in a frying pan over medium-high heat until it reaches 350°F (175°C). To check if the oil is ready, stick a wooden spoon into the oil—if bubbles form around the spoon, the oil is hot enough.
4
Carefully place the panko-breaded pork loin into the frying pan and fry until golden brown on both sides. Once done, remove from the oil and drain on paper towels. Cut the pork katsu into strips and set aside.

Cook the Katsudon:

5
While the pork katsu is cooking, pour a cup of the prepared dashi stock into a separate pan and bring it to a simmer.
6
Add the sliced white onion and spring onions to the simmering dashi stock. Cook until the onions are softened.
7
Beat one of the eggs and pour it over the dashi mixture. Cook for about 30 seconds, until the egg is just set.

Assemble the Katsudon:

8
Place a portion of cooked rice into each serving bowl.
9
Lay the sliced pork katsu on top of the rice.
10
Pour the hot dashi mixture with onions and egg over the pork katsu.
11
Garnish with pickled ginger slices and additional spring onions if desired.

Serve:

12
Serve hot, and enjoy this comforting and flavorful Japanese dish.

Maricel's Tips

For an extra-crispy katsu, try double-coating the pork loin with panko. Just repeat the egg dip and panko coating steps before frying, and you’ll get an even more satisfying crunch!

For an even richer flavor, try simmering the sauce with a small piece of kombu (dried kelp) or a dash of mirin for extra depth and sweetness. Just remember to remove the kombu before serving to keep the sauce smooth and flavorful!

You can buy pre-made katsudon sauce at some Asian grocery stores or online that are convenient and typically include a blend of soy sauce, dashi, and sweeteners similar to the homemade version. However, making your own sauce at home allows you to adjust the flavors to your liking and enjoy the freshness of homemade ingredients.

Keywords: Katsudon recipe, Japanese pork cutlet rice bowl, how to make katsudon, pork katsu donburi, crispy pork cutlet, Japanese comfort food, dashi sauce recipe, tonkatsu rice bowl

Read it online: https://maricelskitchen.com/recipe/katsudon/