Best Katsudon Recipes

KATSUDON

Steps:

• Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes.
• Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you're using just-cooked tonkatsu, you can skip this step.)
• Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It's better to slightly undercook the eggs than to overcook them; they'll continue to set after they're removed them from the heat.)
• Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.

JAPANESE KATSUDON

Steps:

• Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
• Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

KATSUDON (PORK-CUTLET RICE BOWL)

Steps:

• To make the dashi, bring the water and kombu up to a simmer, then turn off the heat. Fish out the kombu, then add the bonito, and allow to steep for 2 or 3 minutes. Skim off any scum on the surface, and pour through a fine-mesh strainer. Keep in the fridge.
• To make the cutlets, put the flour, egg and panko in three separate wide bowls. Generously season each cutlet with salt and pepper on both sides. Dip them, one at a time, in the flour, then the egg, then the panko, making sure each cutlet is totally covered in crumbs. Pour vegetable oil into a large, wide skillet until it's just under an inch high, and set over medium-high heat until it reaches 350 degrees. Fry cutlets until golden brown and crisp, turning after 3 minutes, and frying for a total of 6 minutes. Set on a wire rack to cool, then slice into 1/4 inch thick pieces.
• In a large skillet over medium heat, add 2/3 cup dashi, soy sauce, mirin, onion, ginger and peas, if using. Bring to a simmer, then turn the heat down to low and cook for about 5 minutes, until the onion has softened. Carefully place the sliced cutlets on top of the onion and broth. Cover, and cook for 3 more minutes.
• Crack eggs into a small bowl, and beat them with a fork, then pour all along the top of the cutlets. Don't stir, just cover and cook until the eggs are just about set but still slightly wobbly. To serve, heap rice into bowls, then slide cutlet slices, eggs and broth on top of each. Sprinkle with scallions.

KATSUDON

Steps:

• Prepare rice, set aside to keep warm.
• Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
• Meanwhile beat the eggs in a large bowl.
• Mix flour, salt and pepper in a plate and pour panko in another plate.
• Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
• Cook in oil until browned on both sides, drain on paper towels.
• Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.

PORK CUTLET "KATSUDON"

Steps:

• 1. Divide 1 egg in half. Add a fourth of the water and beat lightly. Sprinkle a pinch of salt and pepper on the chop and rub. Coat the chop with flour using the brush to evenly spread the coating.
• 2. Heat the oil to 360 degrees F. Put the coated chop in the egg wash on both sides. Then add panko crumbs on a separate platter. Generously coat the chop with panko. Drop into the hot oil to fry. Stirring around until golden brown, then turn to cook the other side.
• 3. Tendon sauce: (Use a medium frying pan) Add mirin, dashi grated, soy sauce, garlic, slice onions, sugar and water. Cover the pan and let it come to a boil on medium heat. Reduce the heat and let it boil about 3 more minutes. Place the pork cutlets in the sauce and cover the pan for another 20 seconds.
• 4. Crack 1 egg and lightly beat the yolk. Pour onto the pork chop and add the green onions on top of the cutlets. Cover the pan and cook on High heat for about 20-30 seconds more. Remove the pan from the heat. Set aside with lid on.
• 5. Scoop cooked hot white rice in a bowl. Scoop the cooked pork chop from the frying pan and place over the rice. Add parsley for garnish and cover the bowl with a plate and let it steam.
• 6. REPEAT THE ABOVE STEPS FOR THE REMAINING PORK CHOPS. (Use the divided ingredients for each pork chop)

KATSUDON (JAPANESE DISH)

Steps:

• Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes --.
• Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
• Heat oil until it's really hot and ready for frying. Fry each side of the meat until golden brown, drain.
• Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it's shape.
• For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
• After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don't cook too long or tonkatsu(the fried meat with breading) will lose it's crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
• Garnish with chopped green onions.
• Dish is served. Enjoy!

CHICKEN KATSUDON

Steps:

• Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
• Cut the onion and mitsuba (Japanese parsley) into small pieces.
• Place flour in one tray and panko flakes in another tray.
• Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
• Crack the egg into a small bowl.
• Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
• Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
• Dredge the chicken in the flour. Shake off the excess.
• Then coat the chicken in the egg/water mixture.
• Afterwards, coat the chicken in the panko flakes.
• Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
• Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
• In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
• Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
• Remove from the heat and add the mitsuba to the top of the chicken.
• Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.