Katsudon (カツ丼) is the king of all donburi dishes! Made with succulent pork cutlet, juicy onions, and silky dashi-flavored egg served over a steaming bowl of Japanese rice. It’s the ultimate comfort dish!
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INGREDIENTS:
- 2 boneless pork chops
- 2 pinches salt and pepper
- 4 tbsp all-purpose flour
- 1 large egg
- 1 tsp cooking oil
- 1 tbsp whole milk
- 50 g panko breadcrumbs
- cooking oil for frying
- 5 g dried kelp (kombu)
- 150 ml water
- 100 g yellow onion
- 50 ml mirin
- 1 tbsp light brown sugar
- 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu)
- 2 tbsp soy sauce
- 3 medium eggs (room temperature)
- 2 portions cooked Japanese short-grain rice
- Japanese wild parsley mitsuba, optional, to garnish or any green of your choice
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TIMESTAMPS:
00:10 Prep Kombu
00:21 Making Pork Katsu
04:11 Prepare Katsudon
07:05 Assemble
LINKS TO OTHER RECIPES:
• Classic Japanese Recipes
• Japanese Meat Recipes
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• Japanese Rice Recipes
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ABOUT SUDACHI:
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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