Katsudon - crispy pork cutlet and egg on rice

Mai

Japanese cripsy pork cutlet with eggs served on top of a fluffy bed of rice. Perfect comforting dish!

Cuisine Japanese

Servings 1

Pork:1 pork cutlet can also use shoulder cut or chicken too
Salt & pepper
2 eggs
flour
Panko flakes
Oil for deep frying
Broth & eggs1 sliced onion
1 cup stock I used bonito instant dashi, which you can get from Japanese stores, you can use normal chicken/veggie stock too
1.5 tbsp soy sauce
2 tsp sugar
1 tbsp Mirin
2 tsp Sake / cooking wine optional
Accompaniment Spring onions
1 bowl of cooked rice

Season the pork with salt and pepper then gradually coat it in flour, then egg, then panko flakes.
Deep fry until it’s golden and crispy (about 5mins on each sides). Once done, let it rest and slice into strips
Make the broth by mixing the stock, soy sauce, sugar, mirin, and sake/cooking wine
In a heated pan, add the chopped onions and pour the broth in
Once the onions are soft, add the cutlet into the middle of the pan
Beat some eggs (i usually just add a second egg to the one we used in step 1) and pour it around the cutlet
Let it cook for 30 seconds, add some garnishes of your choice such as spring onion, sesame seeds, nori etc.
Serve on a bed of rice
ENJOY!

If you've made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com