How to cook Katsudon (Breaded Pork Cutlet on Rice)

Today’s meal is…

• Katsudon (Breaded pork cutlet on rice)
• Miso soup
• Japanese Pickles

Katsudon is often used to pray for success and victory in examinations, and this comes from a ryme of “katsu” (=VICTORY).

◆Amount for 2 people
◆Cooking time 50 min

▽Tools

• Cutting boards
• Kitchen knife
• Oyako-nabe’ (the pan with the upright handle that she used to ‘assemble’ the katsudon is called this)

▽Katsudon (Breaded pork cutlet on rice) ingredients

• 2 pork roasts
• A pinch of salt and pepper
• A small amount of flour
• 1 egg
• Bread crumbs to the right
• 1/2 of an onion
• 2 eggs
• A small amount of mitsuba leaves

▽”A seasoning” ingredients

• Dashi broth 80ml
• 2 tablespoons dark soy sauce
• Mirin 60ml

▽Katsudon (Breaded pork cutlet on rice) Procedure

1. Cut into the lean and fatty strands of the pork loin with a knife, cut through the strands and pound the whole thing with the back of a knife or a meat pounder. Shape into the original size.
2. Season with salt and pepper and coat with flour, egg and bread crumbs, in that order.
3. Place the battered pork loin in oil at 160-170 degrees Celsius, fry it for about 5 minutes and cut it into 5 or 6 equal pieces.
4. Slice the onion into thin slices. Beat the eggs lightly. Cut the mitsuba leaves into pieces and soak them in water for a few minutes.
5. Combine “A seasoning” ingredients.
6. Add half of the “A seasoning” and half of the onion to the Oyako-nabe and heat on high heat. When the sauce comes to a boil, add the cutlets cut in #3.
7. Pour 1/4 of the beaten egg into the top of #6 and heat over a medium heat and when it starts to boil, turn off the heat.
8. Pour #7 over a bowl of rice and garnish with mitsuba leaves. Garnish with mitsuba leaves on top. Repeat for 1 person at a time for the same purpose.

Here’s our other Breaded pork cutlet recipe! How to cook curry with pork cutlets