Rice Cookers Recipes

Classic Katsu-Don (Pork Cutlet Bowl)

Zojirushi Recipe – Classic <i>Katsu-Don</i> (Pork Cutlet Bowl)

Katsu-don is a popular Japanese dish made of tonkatsu (pork cutlet), eggs and onions, simmered in a soy sauce based broth and served over a bowl of rice. “Katsu” means “cutlet” and can mean any fried protein, but the original Katsudon was made with pork katsu, hence “katsu-don” usually implies it’s pork unless a different protein is mentioned.

            	Classic <i>Katsu-Don</i> (Pork Cutlet Bowl)  Ingredients

Ingredients (serves 4):
For Tonkatsu

  • 4 (approx. 1-1/2 lb. total) boneless pork loin chops, 1/2" thick
  • 2/3 tsp. salt
  • 1/2 tsp. black pepper
  • 4 Tbsp. all-purpose flour
  • 4 tsp. milk
  • 1 large egg, beaten
  • 1 cup panko (Japanese bread crumbs)
  • Vegetable oil, as needed

For Katsu-Don Broth:

  • 1/2 onion, thinly sliced
  • 1-1/3 cup ichiban dashi (see here) or 1 tsp. dashinomoto + 1-1/3 cup water
  • 2 Tbsp. sake (rice wine)
  • 4 Tbsp. mirin (Japanese sweet rice wine)
  • 2 tsp. sugar
  • 4 Tbsp. soy sauce
  • 8 eggs

For Rice:

  • 5 cups cooked short or medium grain white (see here) or brown rice (see here)

Garnish (optional):

  • 1 stalk green onion, thinly sliced

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 1

Prepare the tonkatsu (pork cutlet). Make a few slits on the connective tissue between the meat and fat, pound with a meat tenderizer, and sprinkle salt and pepper.

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 2

Set up three plates for the batter—one with all-purpose flour, one with the egg and milk , and one with panko, all ingredients from the "For Tonkatsu" list. Coat each meat with flour, then dip in egg mixture, and finally cover with panko

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 3

Fry the tonkatsu. In a pan that is at least 2.5 inches deep, fill with vegetable oil until 1 inch full, and heat over medium heat. When oil is heated to 335ºF, carefully add the cutlet to the pan. Fry for 3-4 minutes, flip cutlet, and fry for an additional  3-4 minutes or until golden brown and cooked through. Repeat step to fry the remaining cutlets. Drain oil and set aside. 

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 4

Cook broth for 2 servings. In a medium frying pan, add half a portion of onion slices, 2/3 cup of dashi, 1 tablespoon of sake, 2 tablespoons of mirin, 1 teaspoon of sugar, and 2 tablespoons of soy sauce. Bring to a boil. Reduce to medium heat and cook for 1 minute.

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 5

Add the two portions of tonkatsu into the frying pan. Lightly beat 4 eggs in a bowl. Pour the egg around the tonkatsu. Cover with a lid and cook until the egg coagulates about two minutes.

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 6

Arrange the bowls. Fill serving bowls with warm rice. Place tonkatsu, eggs and onions and pour broth over rice. Repeat steps 4 to 6 and make a total of 4 servings.

              Classic <i>Katsu-Don</i> (Pork Cutlet Bowl) Step 7

Garnish with optional green onion and serve. Enjoy!