Classic Pork Cutlet Bowl (Katsudon)

Name: Classic Pork Cutlet Bowl (Katsudon)
Yield: Serves 4 servings
Ingredients: 4 slices pork loin (for tonkatsu); 1 pinch black pepper; 2-3 tablespoons all-purpose flour; about 1/2 egg; 1-2 cups breadcrumbs; enough oil for frying; 1 teaspoon sugar; 3 1/3 tablespoons sake (50 ml); 3 1/3 tablespoons mirin (50 ml); 3 1/3 tablespoons soy sauce (50 ml); 6 3/4 tablespoons dashi stock (100 ml); 1 onion; 1 tablespoon sesame oil; 4 bowls cooked rice; 4 eggs plus extra; some cilantro or other greens; some shredded nori

海砂 @chorori_shokudou

神奈川@海側

This is our family's usual katsudon. Even thin meat becomes hearty when made into katsudon, giving it a nice touch. The origin of this recipe: I guess it's from imitation. The taste of the katsudon I ate at a soba shop near my office during my OL days became the model.

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Ingredients

Serves 4 servings

[Pork Cutlet]
4 slicespork loin (for tonkatsu)
1 pinchblack pepper
2-3 tablespoonsall-purpose flour
about 1/2 egg
1-2 cupsbreadcrumbs
enough oil for frying
[Bowl Sauce]
1 teaspoonsugar
3 1/3 tablespoonssake (50 ml)
3 1/3 tablespoonsmirin (50 ml)
3 1/3 tablespoonssoy sauce (50 ml)
6 3/4 tablespoonsdashi stock (100 ml)
[Other]
1onion
1 tablespoonsesame oil
4 bowlscooked rice
4eggs plus extra
some cilantro or other greens
some shredded nori

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Steps

1

Cut the connective tissue of the pork in several places and pound it with the back of a knife until it becomes about one size larger. Then sprinkle with black pepper, coat with flour, dip in egg, and cover with breadcrumbs. *Set aside any leftover egg to use for sealing the cutlet.
2

Fry at about 340°F until crispy. The key to delicious frying is not to touch it until the breadcrumbs are firmly set. Once it cools slightly, cut into easy-to-eat pieces.
3

Cut the onion in half and then slice along the grain into pieces about 1/5 inch thick. Sauté in sesame oil until translucent. Meanwhile, bring sake and mirin to a boil in a small pot, then add sugar, soy sauce, and dashi stock, and bring to a boil again.
4

Add the bowl sauce to a pot or frying pan and simmer the onion. When it's almost cooked through, arrange the cutlets and simmer for about 1 minute.
5

Pour in well-beaten eggs, sprinkle with cilantro or green onions, cover, and simmer over medium heat for about 1 minute until the egg surface sets (ideally, the inside should be soft-cooked). Pour the egg so it flows between the cutlets.
6

Serve rice in bowls, place the cutlets on top, and pour the remaining sauce over. Sprinkle with nori to finish.