Japanese · Free
Katsudon (Pork Cutlet and Egg Rice Bowl)
A crispy pork cutlet simmered briefly with sweet onions in a savory dashi broth, then blanketed in softly set egg and served over hot rice. It is comfort food at its finest, turning tonkatsu into a saucy, satisfying donburi.
****+
Prep 15 min · Cook 15 min
Method
Prepare the dashi: Dashi is the light Japanese stock that carries the savory flavor of the dish. Use homemade kombu-bonito dashi, or dissolve 1 teaspoon of dashi powder in 3/4 cup of hot water for a quick version.
Slice the cutlets: Cut each prepared tonkatsu cutlet crosswise into 3/4-inch strips, keeping the strips together in their shape. Having them ready lets you move fast once the broth is simmering.
Build the broth: In a small skillet about 8 inches wide, combine the dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat and stir until the sugar dissolves.
Cook the onion: Add the sliced onion and simmer for 3 to 4 minutes until softened and slightly translucent. The onion sweetens the broth and gives the dish its classic aroma.
Add the cutlet: Lay one sliced cutlet on top of the onions in the simmering broth. Spoon a little broth over it and let it warm through for about 1 minute so it soaks up flavor.
Beat the eggs loosely: In a bowl, beat two of the eggs just until barely combined, leaving streaks of white and yolk. This makes one serving; you will repeat the process for the second bowl.
Add the first egg: Raise the heat so the broth bubbles, then pour about two-thirds of the beaten egg evenly over the cutlet and onions. Do not stir, letting it begin to set for about 30 seconds.
Finish the egg: Drizzle the remaining egg over the top, cover the pan, and cook for 30 to 60 seconds until the egg is softly set but still glossy. The traditional texture is silky, not firm.
Slide onto rice: Scoop half the warm rice into a deep bowl, then carefully slide the cutlet and egg out of the skillet on top, keeping the layered shape intact. Spoon a little extra broth over the rice.
Repeat for the second bowl: Wipe the skillet if needed and repeat steps 3 through 9 with the remaining ingredients for the second serving. Working one bowl at a time keeps the egg perfectly tender.
Garnish and serve: Sprinkle each bowl with sliced scallions and a pinch of shichimi togarashi if you like heat. Serve immediately while the egg is warm and the cutlet still has some crunch.
Chef's tips
- Cook one bowl at a time in a small pan so the broth stays deep enough to set the egg the traditional soft way.
- The cutlet should stay in the broth only briefly -- long enough to warm and flavor it, but not so long that the crisp coating turns completely soft.
- Freshly fried cutlets are ideal, but leftover tonkatsu reheated in a hot oven for a few minutes works wonderfully here.
Cooking times vary by equipment -- cook to temperature and to taste.
