Katsudon Recipe

Boneless pork cutlets: Tender pieces of pork, perfect for frying.

Panko breadcrumbs: Japanese-style breadcrumbs that give a light and crispy texture.

All-purpose flour: Used for dredging the pork cutlets before frying.

Beaten eggs: Helps the breadcrumbs adhere to the pork cutlets.

Dashi stock: A Japanese soup base made from dried fish and seaweed.

Soy sauce: Adds a salty and umami flavor to the sauce.

Mirin: A sweet rice wine used in Japanese cooking.

Sugar: Adds a touch of sweetness to balance the sauce.

Thinly sliced onion: Adds flavor and texture to the dish.

Cooked rice: The base of the dish, providing a hearty component.

Chopped green onions: Used as a garnish to add a fresh and vibrant touch.

When frying the pork cutlets, ensure the oil is at the right temperature by using a thermometer. The ideal frying temperature is around 350°F (175°C). If the oil is too hot, the panko breadcrumbs will burn before the pork is cooked through. If the oil is too cold, the cutlets will absorb more oil and become greasy.

• boneless pork cutlets - Substitute with chicken breasts: Chicken breasts can provide a similar texture and flavor profile when breaded and fried.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is not available, though they may not be as light and crispy.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative for dredging the cutlets.

• beaten eggs - Substitute with buttermilk: Buttermilk can act as a binding agent and add a slight tangy flavor.

• dashi stock - Substitute with chicken broth: Chicken broth can provide a similar umami flavor if dashi is unavailable.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory flavor.

• mirin - Substitute with rice vinegar with sugar: Mixing rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• thinly sliced onion - Substitute with shallots: Shallots can offer a milder and sweeter flavor compared to regular onions.

• cooked rice - Substitute with quinoa: Quinoa can be used as a healthier, protein-rich alternative to rice.

• chopped green onions - Substitute with chives: Chives can provide a similar mild onion flavor and a pop of green color for garnish.

• Allow the pork cutlets to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• Place the cooled cutlets in an airtight container or wrap them tightly in plastic wrap. This helps maintain their crispiness.
• Store the dashi stock mixture with onions separately in another airtight container. This keeps the flavors fresh and prevents the cutlets from becoming too soft.
• For the cooked rice, transfer it to a separate container. If you plan to use it within a day or two, refrigerate it. For longer storage, freeze the rice in portion-sized containers.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the pork cutlets on a baking sheet and heat for about 10-15 minutes, or until they are crispy and warmed through.
• Reheat the dashi stock mixture in a saucepan over medium heat until it reaches a simmer. Add the cutlets to the pan and pour beaten eggs over the top. Cook until the eggs are just set.
• Microwave the cooked rice until hot, then assemble your katsudon by placing the reheated cutlet and sauce mixture over the rice.
• Garnish with freshly chopped green onions before serving to add a burst of freshness and color.

• For a quick and easy method, use the microwave. Place the katsudon in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating. Be cautious not to overcook the eggs.

• If you prefer a more traditional approach, reheat on the stovetop. Add a splash of dashi stock or water to a pan, then add the katsudon. Cover and heat over medium-low heat until warmed through, stirring occasionally. This method helps maintain the texture of the pork cutlets and keeps the rice from drying out.

• For a crispy texture, use the oven. Preheat your oven to 350°F (175°C). Place the katsudon in an oven-safe dish, cover with foil, and bake for about 15-20 minutes. Remove the foil for the last 5 minutes to crisp up the panko breadcrumbs on the pork cutlets.

• If you have an air fryer, it can also be a great option. Preheat the air fryer to 350°F (175°C). Place the katsudon in the basket, ensuring the pork cutlets are not overlapping. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method helps retain the crispiness of the panko breadcrumbs.

• For a quick stovetop method, use a non-stick skillet. Add a small amount of oil or butter to the skillet and heat over medium heat. Add the katsudon and stir gently until heated through. This method is great for maintaining the flavor and texture of the pork cutlets and rice.

• Frying pan: Used to fry the pork cutlets until they are golden brown and cooked through.

• Paper towels: Utilized to drain excess oil from the fried pork cutlets.

• Separate pan: Necessary for simmering the dashi stock, soy sauce, mirin, sugar, and cooking the onions.

• Cutting board: Provides a surface for slicing the pork cutlets and onions.

• Knife: Essential for slicing the pork cutlets into strips and thinly slicing the onion.

• Mixing bowls: Used for holding the flour, beaten eggs, and panko breadcrumbs during the dredging process.

• Tongs: Handy for turning the pork cutlets while frying and for placing them into the pan with the sauce.

• Measuring cups: Required for accurately measuring the ingredients like flour, panko breadcrumbs, dashi stock, soy sauce, and mirin.

• Measuring spoons: Used to measure smaller quantities like the tablespoon of sugar.

• Rice cooker: Convenient for cooking the rice to serve with the katsudon.

• Serving bowls: Used to serve the final katsudon dish over rice.

• Whisk: Useful for beating the eggs.

• Spatula: Helps in spreading the beaten eggs over the pork cutlets and sauce mixture.

Prepare ingredients in advance: Measure and chop all ingredients before starting to cook. This will streamline the process and reduce stress.

Use a food processor: Quickly slice onions and other vegetables using a food processor to save time on prep work.

Double the recipe: Cook extra pork cutlets and freeze them. This way, you can easily reheat for a quick meal later.

Pre-cook rice: Use a rice cooker with a timer to have cooked rice ready when you need it.

Simplify the dredging process: Set up a dredging station with flour, eggs, and panko in a row to make coating the cutlets faster.