Katsudon
Pork cutlet simmered with egg. Worth the oil for a special dinner.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 2
- Level
- Advanced
Photo: Rafael Nicida / Pexels
Katsudon relies on oil at the right temperature, which a simple thermometer makes easy. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Pat the pork dry. Make shallow cuts along any connective tissue so it does not curl, then season with salt and pepper.
Set up three shallow dishes with flour, beaten egg and panko. Coat each piece in flour, dip in egg and press firmly into the panko on all sides.
Heat the oil to 340 F. Fry in batches for 5 to 6 minutes, turning once, until deep golden. Rest on a wire rack for 3 minutes so the crust stays crisp.
Simmer the onion in 1/2 cup dashi with 2 tablespoons each soy sauce and mirin. Lay the sliced cutlet on top, pour the eggs around it, cover for 1 minute and slide over rice.
Serve hot with tonkatsu sauce.
Chef's note
Keep tempura batter ice cold by setting the bowl over ice.
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