Breaded Pork Cutlet and Egg Don

Name: Breaded Pork Cutlet and Egg Don (Katsu Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Breadcrumbs for coating; Vegetable oil for deep frying; Egg 1, beaten, for coating; Mirin 2 Tbsp; Yellow onion ½, peeled and thinly sliced; Steamed rice 400 g (14 oz); Eggs 4, beaten; Japanese parsley (mitsuba) or spring onions (scallions) for garnishing; Pork loin or shoulder 2 cuts, about 130 g (4⅔ oz) each; Ground white pepper to taste; Salt to taste; Plain (all-purpose) flour for dusting; Japanese stock (dashi) 200 ml (6¾ fl oz); Koikuchi soy sauce 3 Tbsp; Johakuto sugar ½ Tbsp

Katsu Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

This is a typical donburi dish that is popular because deep-fried breaded pork tastes so good with eggs. If you like half-cooked eggs like me, use fresh eggs that are good enough for raw consumption.

Ingredients

Yellow onion ½, peeled and thinly sliced
Eggs 4, beaten
Steamed rice

Asia
Japan
Lunch
Main course

Method

Prepare deep-fried pork. Tenderise pork with a mallet. Sprinkle salt and pepper on both sides.
Lightly dust with flour, then dip in egg, followed by breadcrumbs.
Heat oil to 160°C (325°F) in a heavy pot. Deep-fry pork until it browns. Flip pork