Katsudon Recipe

Boneless pork cutlets: Tender pieces of pork, perfect for breading and frying.

Panko breadcrumbs: Japanese-style breadcrumbs that give a light and crispy texture.

All-purpose flour: Used for dredging the pork cutlets before coating them in breadcrumbs.

Beaten eggs: Helps the breadcrumbs adhere to the pork cutlets and is also used in the final egg mixture.

Dashi stock: A Japanese soup base made from dried fish and seaweed, providing a rich umami flavor.

Soy sauce: Adds a salty and savory taste to the dish.

Mirin: A sweet rice wine that balances the flavors in the sauce.

Sugar: Adds a touch of sweetness to the sauce.

Sliced onion: Adds sweetness and texture to the dish.

Cooked rice: The base of the dish, providing a neutral backdrop for the flavorful toppings.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth to the pork cutlets.

When frying the pork cutlets, ensure the oil is at the right temperature by using a thermometer or testing with a small piece of panko breadcrumb. If it sizzles and turns golden brown within a few seconds, the oil is ready. This will help achieve a crispy, golden crust without absorbing too much oil.

• boneless pork cutlets - Substitute with chicken breasts: Chicken breasts can be used as a leaner alternative and provide a similar texture when breaded and fried.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is unavailable, though they may not provide the same level of crispiness.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative and will also help in achieving a crispy coating.

• beaten eggs - Substitute with buttermilk: Buttermilk can be used to help the breadcrumbs adhere to the meat, providing a similar binding effect as eggs.

• dashi stock - Substitute with chicken broth: Chicken broth can be used as a more accessible alternative, though it will have a slightly different flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar taste.

• mirin - Substitute with dry sherry: Dry sherry can be used as a substitute for mirin, providing a similar sweetness and depth of flavor.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and will add a slightly different but pleasant flavor.

• sliced onion - Substitute with shallots: Shallots can be used for a milder and slightly sweeter flavor compared to onions.

• cooked rice - Substitute with quinoa: Quinoa can be used as a healthier, protein-rich alternative to rice.

• salt - Substitute with sea salt: Sea salt can be used for a more natural and less processed option.

• pepper - Substitute with white pepper: White pepper can be used for a slightly different but still peppery flavor.

• Allow the pork cutlets to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• Store the pork cutlets and the onion mixture separately. This helps maintain the crispiness of the pork cutlets.
• Place the cooled pork cutlets in an airtight container. For added protection, wrap each cutlet in parchment paper before placing them in the container.
• Transfer the onion mixture with the dashi stock, soy sauce, mirin, and sugar to a separate airtight container. Ensure the container is leak-proof to avoid any spills.
• Store the containers in the refrigerator if you plan to consume the katsudon within 2-3 days. For longer storage, place the containers in the freezer.
• When freezing, label the containers with the date to keep track of their freshness. Pork cutlets can be frozen for up to 1 month, while the onion mixture can be frozen for up to 2 months.
• To reheat, thaw the pork cutlets and onion mixture in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the pork cutlets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. Alternatively, use an air fryer for a quicker and crispier result.
• Warm the onion mixture in a saucepan over medium heat until it reaches a simmer. Add a splash of dashi stock if the mixture appears too thick.
• Assemble the katsudon by placing the reheated pork cutlets over the simmering onion mixture. Pour beaten eggs over the top and cover the pan. Cook until the eggs are just set.
• Serve the reheated pork and egg mixture over freshly cooked rice. Enjoy your delicious katsudon once again!

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of dashi stock or water to the pan to create steam.
  3. Place the pork cutlets and egg mixture in the pan.
  4. Cover with a lid and let it steam for about 5-7 minutes, or until heated through.
  5. Serve over freshly cooked rice.

• Microwave Method:

  1. Place the pork cutlets and egg mixture in a microwave-safe dish.
  2. Add a splash of dashi stock or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  5. Serve over freshly cooked rice.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pork cutlets and egg mixture in an oven-safe dish.
  3. Add a small amount of dashi stock or water to the dish.
  4. Cover with aluminum foil to retain moisture.
  5. Bake for 10-15 minutes, or until heated through.
  6. Serve over freshly cooked rice.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork cutlets in the air fryer basket.
  3. Heat for 5-7 minutes, or until crispy and heated through.
  4. Meanwhile, reheat the egg mixture in a microwave or stovetop.
  5. Combine and serve over freshly cooked rice.

• Frying pan: Used to fry the pork cutlets until they are golden brown and cooked through.

• Paper towels: Used to drain excess oil from the fried pork cutlets.

• Separate pan: Used to simmer the dashi stock, soy sauce, mirin, sugar, and onions.

• Knife: Used to slice the pork cutlets and onions.

• Cutting board: Provides a surface for slicing the pork cutlets and onions.

• Mixing bowl: Used to hold the beaten eggs for dipping the pork cutlets.

• Measuring cups: Used to measure out the panko breadcrumbs, flour, dashi stock, soy sauce, and mirin.

• Measuring spoons: Used to measure out the sugar.

• Tongs: Used to handle the pork cutlets while frying and transferring them.

• Lid: Used to cover the pan while cooking the egg mixture.

• Rice cooker: Used to cook the rice.

• Serving bowls: Used to serve the final katsudon dish.

Prepare ingredients in advance: Measure and set aside panko breadcrumbs, all-purpose flour, and beaten eggs before starting.

Use a deep fryer: A deep fryer can cook the pork cutlets more evenly and quickly than a pan.

Pre-cook the onions: Cook the sliced onions in the dashi stock mixture ahead of time and store them in the fridge.

Batch cooking: Fry multiple pork cutlets at once and freeze extras for future use.

Quick rice option: Use pre-cooked rice or microwaveable rice packs to save time.