Katsudon
Dive into pure comfort with this katsudon - combining crispy, golden-brown pork cutlet (tonkatsu) with fluffy eggs, caramelised onions, and a rich umami-packed sauce, all nestled over a steaming bed of rice. It is easy to make, yet delivers a restaurant-quality taste that gives you an ultimate comfort food.
Ingredients
- 2 pork loins
- 2 eggs beaten
- 1/2 onion sliced
- Salt & pepper for seasoning
- Cornstarch for coating
- Beaten eggs for coating
- Panko breadcrumbs for coating
- 2 rice bowls for serving
For the seasoning sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sugar
Instructions
- Prep pork cutlets: Use a meat pounder or the back of a knife to lightly pound the pork loins, and season with salt and pepper. Coat each piece with cornstarch, beaten eggs, and panko breadcrumbs in this order, pressing the crumbs firmly.
- Fry the cutlets: Heat oil in a pan to 170ºC. Fry the cutlets for 2-3 mins per side until golden-brown. Remove from the pan and drain on a wire rack to remove excess oil. Chop the fried cutlets into strips.
- Prepare other ingredients: Slice the onion and make the seasoning sauce by mixing together Worcestershire sauce, ketchup, soy sauce, mirin, and sugar. Stir until smooth.
- Cook the dish: In a small pan, heat some oil over medium-high heat, and sauté the onions until soft. Pour in half the sauce, reduce the heat to medium, and simmer for about 1 minute to reduce the sauce. Transfer the sliced cutlets on top, then drizzle beaten eggs around. Cook for another 1-2 minutes until the eggs are slightly set but still runny.
- Assemble katsudon: Slide the egg-pork mixture on top of a bowl of steamed white rice. Garnish with toasted sesame seeds and chopped spring onions.