Katsudon was one of the recipes I made when on a Japanese recipe tear when John was out of town. First I prepared the katsu (I baked it to save a few calories given the texture of this dish). Then I turned it into katsudon, the Japanese rice bowl. I’ll admit I got distracted when making it and my eggs ended up overscrambling. But this is still a good recipe (two, really) to have on hand — remember to make katsu sandos with any remaining katsu!
For the katsu
1 cup panko
1 Tbsp olive oil
1 lb pork chops (four small)
salt and pepper
¼ cup flour
1 Tbsp water
(serve with tonkatsu sauce if having plain)
Preheat oven to 400 and line a baking sheet with parchment paper.
Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Allow panko to cool.
Butterfly and pound pork chops thin, then season with salt and pepper.
Combine egg with water. Have dishes of egg wash, flour, and panko available. Dredge first in flour, then egg, then panko. Bake 25 minutes or until cooked through.
For the katsudon
1/3 cup dashi (I used instant)
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons sugar
4 ounces thinly sliced yellow onion
1 leftover Japanese pork cutlet, cut crosswise into 1/2-inch strips
2 large eggs
2 scallions, white and light green parts only, thinly sliced, plus more for garnish
Steamed rice, for serving
Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes. Add sliced fried cutlet and let simmer for 1 minute. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you’d like them, about 1 minute for very soft or 2 minutes for medium. Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve.