Irresistible Katsudon Recipe: A Flavorful Delight to Try

Katsudon is a delightful combination of flavors, featuring crispy pork cutlet, fluffy rice, and savory egg. Imagine the aroma wafting through your kitchen, enticing everyone to gather around the table. The sheer joy of digging into this bowl is nothing short of magical.

Every bite brings together the crunch of the pork and the comforting warmth of the rice, creating a dish that feels like a warm hug. Whether it’s a chilly evening or a celebratory family gathering, katsudon makes everything feel just right.

I remember the first time I made katsudon for my family; their faces lit up like kids on Christmas morning when they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pork Cutlets: Choose thick-cut pork for maximum juiciness and tenderness in your katsudon.

• Eggs: Fresh eggs will create a rich and velvety sauce that binds everything together beautifully.

• Onions: Sweet onions add depth and flavor; slice them thin for even cooking.

• Cooked Rice: Use short-grain rice for its sticky texture; it holds up well under all those toppings.

• Soy Sauce: Opt for low-sodium soy sauce to manage salt levels while maintaining robust flavor.

• Mirin: This sweet rice wine enhances the overall taste with a lovely hint of sweetness.

• Dashi Stock: A must-have in Japanese cooking, dashi adds umami that elevates your katsudon experience.

• Green Onions: Chopped green onions provide freshness and a pop of color as a garnish.

For the Sauce:

• Sugar: A dash of sugar balances out the saltiness of soy sauce, creating harmony in flavors.

• Cooking Oil: Use vegetable oil for frying your cutlets; it has a high smoke point perfect for frying.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Gather all your ingredients and ensure everything is prepped. Slice onions thinly and pound pork cutlets to an even thickness for quick cooking.

Fry the Pork Cutlets: Heat oil in a skillet over medium-high heat until shimmering. Dredge each cutlet in flour, then dip in beaten eggs before frying until golden brown on both sides.

Sauté the Onions: In another pan, add sliced onions and sauté until translucent and fragrant—about 5 minutes—while keeping an eye on those crispy cutlets.

Create the Sauce: In a small bowl, mix together soy sauce, mirin, sugar, and dashi stock until combined. Pour this mixture over sautéed onions in the pan.

Add Eggs: Gently slide cooked pork cutlets into the onion sauce. Pour beaten eggs over everything and cover with a lid until eggs are set but still slightly runny—about 3 minutes.

Assemble Your Katsudon: Serve hot over fluffy rice in bowls. Garnish with chopped green onions for an extra burst of freshness before digging in!

Now you’re ready to enjoy this delicious katsudon! Each bite offers delightful textures and tastes that will transport you straight to Japan without leaving your kitchen!

Perfecting the Cooking Process

The best way to approach katsudon is to prepare the rice first while you fry the pork cutlet. This ensures everything is hot and fresh when served.

Add Your Touch

Feel free to swap out pork for chicken or tofu, and try adding your favorite vegetables for a personalized twist on katsudon that suits your taste.

Storing & Reheating

Store leftover katsudon in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to maintain moisture.

The first time I made katsudon, my friends declared it better than takeout! Watching them devour every bite was unforgettable, and it inspired me to perfect my technique.

FAQ

What is katsudon traditionally served with?

Katsudon is served with rice, topped with egg and often garnished with green onions.

Can I make katsudon ahead of time?

Yes, you can prep all ingredients but assemble just before serving for optimal freshness.

How can I make katsudon vegetarian?

Simply replace pork with a thick slice of eggplant or tofu for a delicious vegetarian version.

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Katsudon

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Katsudon is a comforting Japanese dish that combines crispy pork cutlet, fluffy rice, and savory egg in one irresistible bowl. This easy-to-make recipe brings delightful flavors and textures together, making it perfect for weeknight dinners or family gatherings. With its aromatic ingredients and visually appealing presentation, katsudon is sure to impress your loved ones.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Main
• Method: Frying
• Cuisine: Japanese

Ingredients

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• 2 thick-cut pork cutlets (about 1 lb total)
• 2 large eggs
• 1 medium onion, sliced thinly
• 2 cups cooked short-grain rice
• 3 tbsp low-sodium soy sauce
• 2 tbsp mirin
• 1 cup dashi stock
• 2 green onions, chopped
• 1 tbsp sugar
• 1/4 cup vegetable oil (for frying)

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Instructions

1. Prepare all ingredients by slicing onions and pounding pork cutlets to an even thickness.
2. Heat oil in a skillet over medium-high heat. Dredge each cutlet in flour, dip in beaten eggs, and fry until golden brown on both sides.
3. In a separate pan, sauté sliced onions until translucent.
4. Mix soy sauce, mirin, sugar, and dashi stock, then pour over the onions.
5. Add fried pork cutlets to the pan and pour beaten eggs over everything. Cover until eggs are set but slightly runny (about 3 minutes).
6. Serve hot over rice and garnish with chopped green onions.

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 650
• Sugar: 6g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 180mg