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Katsudon

Japanese rice bowl with crispy cutlet
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Prep Time:20 minutes
Cook Time:20 minutes
Course: Main Course, rice
Cuisine: Japanese
Keyword: Chicken Cutlet, Katsudon, Pork Cutlet, Rice, Rice bowl
Servings: 1

Ingredients

Crispy Cutlet

  • 1 pork chop or chicken breast
  • plain flour
  • 2 eggs, beaten
  • panko breadcrumbs

Eggs Component

  • 2 eggs, beaten
  • 1/2 large onion, sliced
  • 1/2 dashi stock
  • 1 soy sauce
  • 1 mirin
  • 1/2 sugar
  • green onion, sliced for garnish
  • rice

Instructions

  • Prepare pork/chicken cutlet: set out your breading station - plain flour, eggs and panko breadcrumbs.
  • With a meat tenderiser or the back of your knife, flatten your pork chop/chicken breast into an even piece. Coat your meat in the plain flour, followed by the eggs and lastly into the breadcrumbs.
  • Fry the cutlet until golden brown, set aside.
  • In a pan with a bit of oil, fry your onion slices until slightly browned. Pour in the dashi stock, soy sauce, mirin and sugar. Stir to dissolve the sugar and bring to a simmer.
  • Pour in the beaten eggs, cover and cook for 2 minutes.
  • Serve the eggs over a bed of rice and topped with the cutlet and green onions