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Katsudon

Serves 4 to 6 Entree meat

Katsudon

Katsudon is a beloved staple of Japanese comfort food, often enjoyed at home or in bustling donburi shops. It combines the hearty satisfaction of breaded pork cutlets with the simplicity of rice, making it a favorite choice for a fulfilling meal at any time of the day. This home version captures the essence of how Japanese family cooks bring this dish to life, with thoughtful hand-judged seasoning and a generous approach to its comforting flavors.

The dish is a harmony of crispy pork, tender onions, and lightly beaten eggs, all simmered in a savory broth of dashi, soy sauce, and mirin. The sweetness of sugar balances the umami-rich base, creating a satisfying taste and texture contrast. Served over a steaming bowl of short-grain rice, each bite is a delightful interplay of flavors and textures, inviting you to partake in a piece of everyday Japanese culinary tradition.

Ingredients

  • 4pork cutlets
  • 400 gshort-grain rice
  • 1onion — sliced
  • 2eggs
  • 3 tbspdashi
  • 2 tbspsoy sauce
  • 1 tbspmirin
  • 1 tbspsugar
  • to tastefine sea salt

Method

  1. Start by cooking the rice. Rinse 400 g of short-grain rice under cold water until the water runs clear to remove excess starch. Place the rice in a rice cooker with the appropriate amount of water, or in a pot with a tight-fitting lid, and cook until tender and fluffy.
  2. Season the 4 pork cutlets with fine sea salt on both sides. This will enhance the natural flavor of the pork and help it retain moisture during cooking.
  3. Heat a generous amount of oil in a large frying pan over medium-high heat. Once the oil is shimmering, add the pork cutlets. Brown them on each side until they develop a deep golden-brown crust, which should take about 3-4 minutes per side. This crust adds flavor and texture to the dish.
  4. While the pork is browning, slice 1 onion thinly. Once the pork is browned, remove it from the pan and set aside. In the same pan, add the sliced onion and cook until it becomes translucent and slightly caramelized, which should take about 5 minutes. This step will infuse the onions with the pork flavors left in the pan.
  5. In a small bowl, mix together 3 tbsp dashi, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar. Pour this mixture over the onions in the pan and stir to combine. Let it simmer for a minute to allow the flavors to meld together.
  6. Return the browned pork cutlets to the pan, placing them on top of the onions. Cover the pan with a lid and let the pork braise gently in the sauce for about 5-7 minutes, or until the pork is tender and the sauce has slightly thickened.
  7. In a separate bowl, lightly beat 2 eggs. Pour the eggs over the pork and onions in the pan, covering them evenly. Cover the pan again and let the eggs cook until just set but still slightly runny, which should take about 1-2 minutes. The eggs should be creamy and not fully solidified.
  8. Taste the sauce and adjust with more fine sea salt if necessary. Serve the Katsudon by placing a portion of the cooked rice in a bowl, then topping it with the pork, onions, and egg mixture. The dish should be enjoyed immediately while the flavors are fresh and vibrant.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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