Tender Pork Cutlet Rice Bowl (Katsudon)
Tender Pork Cutlet Rice Bowl (Katsudon)
Homemade Katsudon with Frozen Pork Cutlets: A Special One-Bowl Meal Inspired by Chef Baek Jong-won
Don’t let those frozen pork cutlets go to waste! Transform them into a delicious and satisfying Katsudon, a classic Japanese rice bowl. This recipe brings together crispy-on-the-outside, tender-on-the-inside pork cutlets with a sweet and savory sauce and a perfectly cooked egg, creating a hearty and flavorful meal.
Main Ingredients- 1 Frozen Pork Cutlet
- 1 medium Onion
- A little Green Onion (for garnish)
- 1 Egg
Katsudon Sauce & Seasonings- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (or Sake)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Corn Syrup (or Oligodang)
- Pinch of Black Pepper
- 0.5 Tbsp Sesame Oil
- Mayonnaise, to taste
- 1 Tbsp Cornstarch (mixed with 2 Tbsp water)
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (or Sake)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Corn Syrup (or Oligodang)
- Pinch of Black Pepper
- 0.5 Tbsp Sesame Oil
- Mayonnaise, to taste
- 1 Tbsp Cornstarch (mixed with 2 Tbsp water)
Cooking Instructions
Step 1
Fry the frozen pork cutlet until golden brown and crispy, following the package instructions, or cook it in an air fryer. Ensuring the oil temperature is correct is key to cooking it through while achieving a nice, crisp exterior.
Step 2
Peel the onion, wash it thoroughly, and slice it thinly into about 0.5cm thick strips.
Step 3
Wash the green onions and chop them finely. Use only the green parts for garnish.
Step 4
Crack the egg into a bowl. Whisk it lightly with chopsticks, just enough to break the yolk and white slightly, but don’t fully combine them. Leaving some streaks of yolk and white will create a softer texture when cooked.
Step 5
When frying the pork cutlet, aim for a slightly darker golden-brown and extra crispy finish than usual. This will help it hold its texture and develop deeper flavor when simmered in the sauce later.
Step 6
In a small pot or pan, add the sliced onions and 2-3 tablespoons of water. Sauté over medium heat until the onions become translucent.
Step 7
Once the onions are translucent, add 1 tablespoon of soy sauce. Stir briefly with the onions, being careful not to let the soy sauce burn.
Step 8
Add 1 tablespoon of mirin (or sake) to enhance the sauce’s flavor and cook off the alcohol.
Step 9
Add 0.5 tablespoon of sugar for sweetness.
Step 10
Stir in 0.5 tablespoon of corn syrup (or Oligodang) for shine and a subtle sweetness. Ensure all the sauce ingredients are well combined.
Step 11
When the onions have softened and are well-simmered in the sauce, gradually pour in the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) while stirring. Continue until the sauce reaches a thickened consistency, then reduce the heat to low.
Step 12
After thickening the sauce, cut the fried pork cutlet into bite-sized pieces, about 2-3 cm thick. Cutting them too thinly might cause them to break apart, so aim for a substantial size.
Step 13
Gently pour the lightly beaten egg over the pork cutlet and onions. Let the egg mixture spread thinly over the cutlet and sauce.
Step 14
Once the egg begins to set slightly (still a bit runny), carefully place the cut pieces of pork cutlet on top of the egg.
Step 15
Cover the pan with a lid and cook on low heat until the egg reaches your desired doneness. Avoid overcooking, as the goal is a tender, slightly runny egg.
Step 16
Serve the warm rice in a bowl.
Step 17
Carefully slide the cooked pork cutlet, onions, and egg mixture over the rice, along with the sauce. Garnish with the chopped green onions. Add a sprinkle of black pepper for aroma. For extra flavor, you can drizzle with mayonnaise or add shredded seaweed.
Step 18
Sprinkle some toasted sesame seeds on top for the final touch. Your delicious Katsudon is ready!
Step 19
Take a generous bite, enjoying the combination of crispy cutlet, fluffy rice, savory sauce, and tender egg. It’s a truly satisfying one-bowl meal. Enjoy!
