Pork Cutlet Donburi


5 3s to 5- oz. boneless pork cutlets
2 ounces soy sauce
1 teaspoon dashi (Japanese bonito soup stock)
2 tablespoons dark brown sugar
2 ounces mirin (Japanese sweet cooking rice wine)
2/3 cup water
1 cup panko Japanese bread crumbs
Vegetable oil for frying


Pre-preparation: Hand wash rice in a pot under running water, occasionally draining until water filling pot is clear. Empty rice into rice cooker and steam (or if you don't possess a rice cooker, into a pot and boil) rice per package directions. Given its longer cooking time, doing this first will ensure that the rice finishes around the same time as the rest of the meal.
Combine soy sauce, dashi, brown sugar, mirin, and water in a saucepan and simmer on stovetop until dashi and brown sugar dissolve.
Beat 3 eggs in a flat-bottomed pan or dish. This will serve as the egg mixture through which you dredge your floured pork cutlets.
Dice 1/2 yellow onion, chop green onions into small pieces, and add half these to sauce simmering on stove.
Place pork cutlets 2 or 3 at a time on sturdy cutting board and cover them with plastic wrap. Use a meat tenderizer to flatten them evenly (about 1 cm. in height).
Beat remaining 3 eggs in a medium-size bowl. Set aside.
Coat both sides of each pork cutlet with flour, then dredge through beaten egg, then coat each side with panko.
Fry cutlets in about 1 inch of vegetable oil until panko coating is golden on both sides. Remove cutlets from oil and let cool (preferably on a baking rack) for 5-10 minutes, then slice into 0.5- to 1-inch-wide strips.
Maintaining their shape, place sliced cutlets in saucepan with simmering sauce.
Pour remaining eggs into saucepan over cutlets. Add remainder of onions and simmer for 1-2 minutes.
Arrange cutlets in bowl over white rice. Spoon remaining sauce over dish.




Katsudon is a Japanese dish consisting of a fried pork cutlet simmered in a sweet, dark broth of mirin, soy sauce, brown sugar, and more, then topped with beaten egg and served over steamed white rice. Besides being a classic of Japanese cuisine, it is one of my favorite meals. Here is my recipe for how to prepare it, shared with the hope that it will soon be one of your favorites as well.

For more recipes like this one, as well as food and cooking articles, videos, restaurant reviews, and more, visit food writer Anthony Beal at Flavorful World food and drink blog or follow Flavorful World on Twitter @flavorfulworld.


1 servings


Sunday, February 20, 2011 - 11:15am


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