Katsudon
Crisp breaded pork cutlet glazed with a sweet-salty dashi broth and soft-cooked egg, served over hot short-grain rice for a comforting, layered bowl of textures. The contrast of crunchy cutlet and silky egg makes each spoonful satisfying and homey.
1 ½ cup rice, short-grain, uncooked
1 lb pork loin, about 3/4-inch thick, trimmed
1 pinch salt
1 pinch black pepper
½ cup all-purpose flour
1 egg, beaten, for dredging
1 ½ cup panko
1 ½ cup vegetable oil, for shallow frying
1 cup dashi, hot
3 tbsp soy sauce
3 tbsp mirin
2 tbsp sake
2 tsp sugar
1 onion, thinly sliced
3 egg, lightly beaten, for finishing
2 stalk green onion, thinly sliced for garnish
1 pinch salt, for rice
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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