My Best Katsudon

Name: My Best Katsudon
Total time: 2400 s
Yield: 2 people
Cuisine: British
Ingredients: 2 boneless pork loin steaks (about 150–180g each); 50 g plain flour (for dredging); Pinch Sea salt & freshly ground black pepper; 1 large egg (beaten, for coating); 60 g panko breadcrumbs; 1 thin layer of Vegetable oil (for shallow frying, about 200ml); 1 small onion, thinly sliced; 150 ml dashi stock (can sub chicken stock if you can’t find dashi); 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp sugar; 2 medium eggs (lightly beaten, for the topping); 2 bowls cooked Japanese short-grain rice (about 300g cooked weight); 1/2 cup Spring onions, finely sliced (optional garnish); 1 cup Pickles (optional, but traditional)

Lavinia @Kitchenla

London

Let’s make Katsudon – the ultimate Japanese comfort food. Imagine a crispy pork cutlet (tonkatsu) chilling in a sweet–savvy onion and soy broth, topped with silky egg, all served over fluffy rice. It’s warm, hearty, and basically a hug in a bowl.

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Ingredients

40 min

2 people

2boneless pork loin steaks (about 150–180g each)
50 gplain flour (for dredging)
PinchSea salt & freshly ground black pepper
1large egg (beaten, for coating)
60 gpanko breadcrumbs
1thin layer of Vegetable oil (for shallow frying, about 200ml)
For the broth & topping:
1small onion, thinly sliced
150 mldashi stock (can sub chicken stock if you can’t find dashi)
2 tbspsoy sauce
1 tbspmirin
1 tspsugar
2medium eggs (lightly beaten, for the topping)
To serve:
2 bowlscooked Japanese short-grain rice (about 300g cooked weight)
1/2 cupSpring onions, finely sliced (optional garnish)
1 cupPickles (optional, but traditional)

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Steps

40 min

1

Prep the pork:
Place the pork steaks between two sheets of cling film and bash lightly with a rolling pin until about 1cm thick. Season both sides with salt and pepper.
2

Bread the pork (tonkatsu):
Dredge each piece in flour, then dip into the beaten egg, then coat well with panko. Press the crumbs in so they stick.
3

Fry:
Heat about 200ml vegetable oil in a deep frying pan over medium heat (170–180°C if you’re measuring). Fry pork for 3–4 minutes per side until golden brown and crispy. Drain on kitchen paper. Slice into strips.
4

Make the broth:
In a separate frying pan, add sliced onion, dashi, soy sauce, mirin, and sugar. Simmer for 5 minutes until onions are soft and the broth is slightly reduced.
5

Egg magic:
Lay the sliced pork cutlet over the simmering onions and broth. Pour the lightly beaten eggs evenly over the top. Cover with a lid and cook for 1–2 minutes until the egg is just set but still a little runny.
6

Assemble:
Pile hot rice into two deep bowls. Slide the pork–egg–onion mixture on top. Sprinkle with spring onions if using. Serve immediately with pickles on the side.

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Cooksnaps

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Lavinia @Kitchenla

on August 25, 2025 09:23

London

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