Classic Katsu-Don (Pork Cutlet Bowl)

Ingredients (serves 4):
For Tonkatsu

For Katsu-Don Broth:

For Rice:

Garnish (optional):


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.


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


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. 


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.


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.


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.


Garnish with optional green onion and serve. Enjoy!