Katsudon

Method

1. 1

   Step 1

   Rinse the rice until the water runs nearly clear and cook it in a rice cooker (opens in a new tab) or covered pan until tender; keep warm.

   • 20 min
   • Rice cooker (opens in a new tab)
2. 2

   Step 2

   Season the cutlets with salt, then coat in flour, one beaten egg (opens in a new tab) and panko (opens in a new tab). Deep-fry at 170 °C until golden and cooked through, then drain and slice into strips.

   • 12 min
   • 170°C
   • Saucepan (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Pork should reach 63 °C. Never leave hot oil unattended, keep the pan no more than a third full and lower food in away from you. Keep a lid nearby to smother any flare-up — never use water.

   

3. 3

   Step 3

   For one bowl, simmer half the dashi (opens in a new tab), soy sauce (opens in a new tab), mirin (opens in a new tab), sugar (opens in a new tab) and onion (opens in a new tab) in a small frying pan until the onion softens.

   • 3 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   

4. 4

   Step 4

   Lay one sliced cutlet on the onions (opens in a new tab). Pour over half of the remaining beaten egg (opens in a new tab), cover and cook until the egg is just set but still soft. Repeat for the second bowl.

   • 2 min
   • medium-low heat

   Food safety: The egg is traditionally left soft; cook it longer for anyone vulnerable.

   

5. 5

   Step 5

   Slide the cutlet and egg (opens in a new tab) onto a bowl of rice, spoon over the sauce and scatter with spring onion (opens in a new tab).

   • 1 min