Lunch · 45 min · japanese

Katsudon

If you like pork cutlets, you’ll love this Japanese lunch — 45 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 Pork cutlets
• 4 Eggs
• 1 Onion
• 3 cups Rice
• 1.5 cups Dashi
• 0.25 cup Soy sauce
• 3 tbsp Mirin
• 1 tbsp Sugar
• 0.25 cup Mitsuba
• 0.5 cup Flour
• 1.5 cups Panko
• 2 cups Oil

Steps

1. Bread the pork cutlets — flour, beaten egg, panko — and fry at 340 degrees 5 minutes until deep golden. Rest and slice into strips.
2. Simmer the dashi, soy, mirin, and sugar with sliced onion 5 minutes until the onion softens.
3. Lay the cutlet strips in the simmering broth and pour beaten egg over and around them. Cover 2 minutes until the egg just sets into soft ribbons.
4. Slide the whole thing — cutlet, egg, and broth — over a bowl of hot rice.
5. Top with mitsuba. Crispy cutlet gone silky in savory broth: katsudon is why exam-season students eat pork the night before.

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