Katsu-don (Pork Cutlet and Egg on Rice)
Katsu-don (カツ丼), is a very filling main dish. A bowl of rice topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg, cooked in dashi with sweet soy sauce. In this recipe you get two recipes – how to make tonkatsu and how to make katsu-don.Prep Time and Cook Time include time to make tonkatsu. It also assumes that katsu-don is cooked one by one.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 x 110g (3.9oz) pork cutlet or loin (, about 1.5cm (⅝") thick (note 1))
- Salt & pepper
- 1 tbsp flour
- 1 egg beaten
- ½ cup panko breadcrumbs
- Oil for deep frying
- 2 tonkatsu made as above
- ½ onion sliced to 5mm (3/16") thick
- 2 eggs
- 2 x 1 cup of hot cooked rice in a large bowl
- 100 ml (3.4oz) dashi stock
- 30 ml (1oz) soy sauce
- 30 ml (1oz) mirin
- 15 ml (0.5oz) sake
Instructions
- 1
Lightly pound the pork to tenderise. If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked.
- 2
Sprinkle with salt and pepper on both sides of meat.
- 3
Coat the meat with flour, egg, then breadcrumbs.
- 4
Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 2 minutes (note 3).
- 5
Turn over again and fry for 1 minute, then put aside on kitchen paper.
- 6
Cut each tonkatsu into 2cm (¾") wide strips.
- 7
If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
- 8
If you are having just tonkatsu, instead of making katsu-don, then serve with shredded cabbage (not in Ingredients) and Bulldog tonkatsu sauce (note 4).
- 9
Mix the Sauce ingredients.
- 10
In a very small fry pan or skillet, about 18cm (7"), add half of the sauce and half of the sliced onions and cook over medium high heat.
- 11
When the sauce starts boiling, reduce heat to medium and add 1 person worth of tonkatsu in the centre. Cook for 2 minutes.
- 12
Beat an egg and pour it over with swirling motion from the centre towards the outer edge.
- 13
Place a lid on and cook for 30 seconds or until the egg is almost cooked but slightly runny (note 5).
- 14
Turn the heat off. Slide the katsu-don topping including sauce onto the rice in a bowl.
- 15
Repeat steps 2-6 to make the second katsu-don. Serve immediately.
- 16
If you are using a larger fry pan to make both at once, follow the same steps but place each tonkatsu in the centre of the semi-circle area so that you can divide the katsu-don topping in half easily. (note 6)