Katsudon is one of the most popular dishes in Japan. It's pork cutlet served over rice with egg and onion. It is cooked in a sweet and salty broth. The broth is flavorful thanks to dashi. The combination of the broth, creamy egg, pork cutlet is so delicious! This katsudon is healthier because I use homemade dashi stock.
Return the eggs to a room temperature.
Cut the onion into 5mm thick slices.
Mix the first dashi, soy sauce, beet sugar and mirin in a bowl. We make one serving at a time, so separate the broth in half.
Crack the eggs, and beat the egg roughly like cutting the egg white. We make one serving at a time, so separate the beaten egg in half too.
For sliced pork, make a lengthwise incision at 1.5cm intervals between fat and lean meat on both sides. There are line between fat and lean meat. By cutting line, the meat will be soft, and texture will be nicer. It prevents the pork from shrinking during deep-frying, so the appearance will be beautiful when served.
Pound the pork lightly with a meat tenderizer or a rolling pin to loosen up the muscle fiber. Fair the shape of the pork.
Flatten the fat meat of pork loin to the 2/3 (two thirds) because it takes long to cook.
Season the pork with salt and white pepper. Leave it for 5 minutes. Wipe off the moisture of pork on the surfaces.
Pour enough oil to cover the pork cutlet into a frying pan, and, let it reach to 170 degrees. During that time, prepare the batter with each plate, the rice flour, the beaten egg and bread crumbs.
Coat the pork in rice flour, then beaten egg.
Finally, add the cutlet into the bread crumbs and cover the pork completely. Lightly press the crumbs onto the pork, then place it aside. Repeat with the remaining cutlet.
Check the heat level of oil. When you put the chopsticks to the oil, the small bubbles come out constantly from the whole chopsticks. If you can make sure the state, it’s ready to deep-fry.
Make sure that the cutlet turns golden in color, and the surfaces are crispy, remove it. Then drain the oil on paper towels. Get rid of the excess breadcrumbs in oil. Repeat it with another pork cutlet.
We make one serving at a time. Pour the 1 teaspoon of oil to a small frying pan, and heat it up. Add half of onion, and stir fry it on medium heat until translucent for 3 Minutes.
Pour half of broth to the pan, and bring it to a boil.
Serve steamed rice in a bowl in advance. Cut the pork cutlet into bite-size pieces, and place them in the middle of frying pan.
Make sure that the broth keep the state of simmering. Then add 2/3 of beaten egg around the fried pork. Cook the egg on medium-high heat until half cooked. Sometimes move the frying pan back and forth. The higher heat is important. Add the egg in 2 parts. It helps to cook the egg immediately, and it avoids overheating the eggs.
Add the rest of the beaten egg, and cook. Sometimes move the frying pan back and forth.
When the surroundings of eggs harden a little, turn off the heat, and serve it on the steamed rice. You can finish to simmer when the egg is still runny. The eggs will continue to cook after you take them out of the flame.
At the end, top it with the mitsuba.
Ingredients
Directions
Return the eggs to a room temperature.
Cut the onion into 5mm thick slices.
Mix the first dashi, soy sauce, beet sugar and mirin in a bowl. We make one serving at a time, so separate the broth in half.
Crack the eggs, and beat the egg roughly like cutting the egg white. We make one serving at a time, so separate the beaten egg in half too.
For sliced pork, make a lengthwise incision at 1.5cm intervals between fat and lean meat on both sides. There are line between fat and lean meat. By cutting line, the meat will be soft, and texture will be nicer. It prevents the pork from shrinking during deep-frying, so the appearance will be beautiful when served.
Pound the pork lightly with a meat tenderizer or a rolling pin to loosen up the muscle fiber. Fair the shape of the pork.
Flatten the fat meat of pork loin to the 2/3 (two thirds) because it takes long to cook.
Season the pork with salt and white pepper. Leave it for 5 minutes. Wipe off the moisture of pork on the surfaces.
Pour enough oil to cover the pork cutlet into a frying pan, and, let it reach to 170 degrees. During that time, prepare the batter with each plate, the rice flour, the beaten egg and bread crumbs.
Coat the pork in rice flour, then beaten egg.
Finally, add the cutlet into the bread crumbs and cover the pork completely. Lightly press the crumbs onto the pork, then place it aside. Repeat with the remaining cutlet.
Check the heat level of oil. When you put the chopsticks to the oil, the small bubbles come out constantly from the whole chopsticks. If you can make sure the state, it’s ready to deep-fry.
Make sure that the cutlet turns golden in color, and the surfaces are crispy, remove it. Then drain the oil on paper towels. Get rid of the excess breadcrumbs in oil. Repeat it with another pork cutlet.
We make one serving at a time. Pour the 1 teaspoon of oil to a small frying pan, and heat it up. Add half of onion, and stir fry it on medium heat until translucent for 3 Minutes.
Pour half of broth to the pan, and bring it to a boil.
Serve steamed rice in a bowl in advance. Cut the pork cutlet into bite-size pieces, and place them in the middle of frying pan.
Make sure that the broth keep the state of simmering. Then add 2/3 of beaten egg around the fried pork. Cook the egg on medium-high heat until half cooked. Sometimes move the frying pan back and forth. The higher heat is important. Add the egg in 2 parts. It helps to cook the egg immediately, and it avoids overheating the eggs.
Add the rest of the beaten egg, and cook. Sometimes move the frying pan back and forth.
When the surroundings of eggs harden a little, turn off the heat, and serve it on the steamed rice. You can finish to simmer when the egg is still runny. The eggs will continue to cook after you take them out of the flame.
At the end, top it with the mitsuba.
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