Crispy and Tender Katsudon: A Delicious Homemade Japanese Pork Cutlet Bowl
Crispy and Tender Katsudon: A Delicious Homemade Japanese Pork Cutlet Bowl
Effortlessly Delicious Katsudon Made Right at Home
Discover how to easily create Katsudon, the quintessential Japanese comfort food, in your own kitchen! This recipe brings together a perfectly crispy yet tender pork cutlet, a sweet and savory sauce, and soft, fluffy eggs, all served over a bed of warm rice. It’s an ideal meal for special occasions or a satisfying quick lunch.
Main Ingredients- 2 servings of warm cooked rice
- 2 pork cutlets (tonkatsu) of your choice
- 2 fresh eggs
- 1 medium onion
- 1/3 stalk of green onion (scallion)
Katsudon Sauce (Tsuyu Base)- 4 Tbsp granulated sugar (adjust to your sweetness preference)
- 8 Tbsp soy sauce (use regular soy sauce, not light)
- 6 Tbsp mirin (sweet rice wine)
- 1 cup water (approx. 200ml)
- 4 Tbsp granulated sugar (adjust to your sweetness preference)
- 8 Tbsp soy sauce (use regular soy sauce, not light)
- 6 Tbsp mirin (sweet rice wine)
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
First, prepare the star of our Katsudon: the pork cutlet! Heat a generous amount of oil in a pan over medium heat. Fry the pork cutlet on both sides until golden brown and crispy. Once cooked, place the cutlet on paper towels to drain excess oil.
Step 2
While the pork is cooking, prepare the aromatics. Peel the onion and slice it into 0.5cm thick strips. Slice the green onion diagonally into 0.5cm pieces, focusing on the white parts for a better flavor and appearance.
Step 3
Once the pork cutlet is nicely browned, cut it into bite-sized pieces and arrange them over the warm cooked rice in your serving bowls. Ensure the rice is warm to help it absorb the sauce beautifully.
Step 4
Now, let’s make the delicious sauce that brings the Katsudon together. In a small pot or saucepan, combine the sugar, soy sauce, mirin, and water. Stir well until the sugar is dissolved. (If you have store-bought tsuyu sauce, you can adjust the soy sauce and water quantities accordingly.)
Step 5
Add the sliced onion and green onion to the sauce mixture. Bring it to a simmer over medium-low heat and cook until the onions become translucent and tender, allowing their natural sweetness to infuse into the sauce.
Step 6
Once the onions and green onions are well-cooked, let the sauce simmer a bit longer to thicken slightly. Taste the sauce and adjust the seasoning by adding more sugar or soy sauce if needed, according to your preference.
Step 7
Next, prepare the eggs. Crack the 2 eggs into a bowl. Lightly beat them with chopsticks, being careful not to overmix. The goal is to gently break the yolks and mix them slightly with the whites, leaving some texture rather than a fully homogenous mixture.
Step 8
Gently pour the lightly beaten eggs over the simmering sauce, starting from the edges and swirling inwards. Cook just until the eggs are softly set – aim for a slightly runny yolk for the best creamy texture. Avoid overcooking. Carefully ladle the finished sauce mixture over the pork cutlet on the rice, and your delicious, homemade Katsudon is ready to be enjoyed!
