Katsudon

Indulge in a comforting bowl of Katsudon, where crispy pork cutlets meet fluffy rice, all enveloped in a savory dashi broth. Perfect for a cozy weeknight dinner or a satisfying lunch that warms the soul.

• 2 cups cooked rice
• 2 pieces pork loin cutlets
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup dashi broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar

Method

1. 1

   Prepare the rice by cooking it according to package instructions. Keep it warm until ready to serve.

2. 2

   Coat the pork loin cutlets with panko breadcrumbs. Make sure they are evenly coated for a crispy texture.

3. 3

   Heat oil in a frying pan over medium heat and fry the breaded cutlets until golden brown and cooked through, about 5-7 minutes per side.

4. 4

   Once cooked, remove the cutlets and cut them into strips. Set aside.

5. 5

   In the same pan, add the dashi broth, soy sauce, mirin, and sugar. Bring to a simmer.

6. 6

   Add the beaten eggs into the simmering broth, stirring gently until the eggs are just set.

7. 7

   Place the rice in bowls and top with the cutlet strips and egg mixture from the pan.

8. 8

   Serve hot and enjoy your Katsudon!