Katsudon (Japanese Pork Cutlet And Omelet Rice Bowl) Recipe
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Loading... - King Thomas
- 25 Apr 2023
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Recipe developer Patterson Watkins brings us this recipe for a Japanese pork cutlet and omelet rice bowl, otherwise known as Katsudon. Watkins notes, "Katsudon is an all-day, every-day kinda meal. Don't let that omelet component trick you into thinking this is a 'morning only' meal. Katsudon is one of the many Japanese donburi-style dishes, (donburi meaning 'rice bowl') that you'd see served at casual restaurants or made at home."
While fried crispy foods are some of the most delicious foods out there, this dish embraces a little sogginess. Trust us, this is desired. Traditionally, the flavorful dashi broth makes this Japanese dish a little soggy. This dish combines fried pork cutlets, flavorful sweet and savory broth, and an oniony egg omelet.
Not sure what to pair this with? Watkins recommends, "In Japanese restaurants, this dish might be served with a little side of broth (either miso or dashi) and maybe some pickled vegetables. I personally like to pair my katsudon with either a frosty Sapporo beer or whiskey highball."
Gather your ingredients for katsudon
To make katsudon, or Japanese pork cutlet and omelet rice bowl, you can start by gathering your ingredients. For this recipe, you will need boneless pork chops, salt, pepper, flour, eggs, panko bread crumbs, dashi broth, soy sauce, mirin, sugar, onion, cooked white rice, and scallions.
Prepare and bread pork chops
First, you will start by preparing your pork chops. Pat the pork chops dry and then pound them out until they are evenly about ½ inch thick. Next, season them well with salt and pepper. Then, bread each pork cutlet in flour, then egg, then breadcrumbs. Preheat your skillet with vegetable or canola oil and fry each pork chop for 3 to 4 minutes on each side. Set the golden brown pork cutlets aside on a wire rack to allow excess oil to drain off. Read More…
