Many of the main Japanese dishes have a hint of sweet. This rice bowl is the same. The savory of the crispy pork chop is perfect with the sweet onions, eggs, and broth. Even though I didn’t use dashi broth and I only used water, my sister and I both agreed that this dish just tasted like the one in restaurants. The original recipe is a bit too sweet, so I reduce the sugar to 4 tablespoons in the following recipe. I believe this should just be right now. Give this a try! I think you will really like it.
Pork Cutlet Rice Bowl (Katsudon) (Adapted from Stewie’s Katsu-don on Food.com)
– 4 cups cooked rice
– 3 – 4 boneless pork chops (thinner cut is better)
– 4 tablespoons flour
– 1 onion (chopped)
– 3 – 4 eggs (lightly beaten), plus 1 egg for pork chops (beaten)
– 1 cup panko
– vegetable oil
– black ground pepper
– 1 cup dashi broth or 1 cup water
– 6 tablespoons soy sauce
– 4 tablespoons sugar
– 4 tablespoons mirin (Japanese sweet rice wine)
- Dry the pork chops, and trim off fat from the pork. Pound them thin about ¼ inch thick. Season the chops with salt and pepper.
- Mix the broth ingredients together in a medium bowl.
- In three plates, put the flour, panko, and beaten egg on them separately.
- Dust the pork chops first with flour, then dip into the egg. Lastly, coat them with panko. Set aside.
- In a large pan or wok with medium-high heat, heat up 3 – 4 tablespoons vegetable oil until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Fry the pork chop in the oil until light brown about 2 – 3 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Set aside.
- In another large pan with medium heat, heat the broth until it starts to boil. Add the onions and cook until they are soft, about 5 minutes.
- Turn up to high heat. Pour in the lightly beaten egg slowly into the pan and stir gently for a couple times. Cover and cook for 20 – 30 seconds.
- When the eggs are cooked, place the pork chops on top of the broth and warm up for about 1 minute.
- Place the cooked rice in a deep individual bowl, and cover the rice with the egg mixture and pork chops. Serve immediately.
Where can you buy mirin, panko, and dashi broth?
I found both mirin and panko in normal grocery stores in the Asian food aisle. I didn’t look for the dashi broth, but I am sure you can find it in Japanese supermarket, like Mitsuwa.