Katsudon (Pork Cutlet and Egg Rice Bowl)
Japan's favourite rice bowl: a crisp fried pork cutlet simmered with onion in sweet dashi and soy, then blanketed in softly set egg over rice.
Method
With the tip of a knife, make small cuts every 2–3 cm through the sinew between the fat and the meat; this stops the cutlet curling in the oil. Tap both sides lightly with the back of the knife, press it back into shape and season both sides with salt and pepper. Slice the onion 5 mm thick.
Add in this stepBoneless pork loin chops, 1.5 cm thick (about 120 g each) 2Salt 2 pinchBlack pepper 1 pinch
Set out three plates: flour, beaten egg and panko. Dust the pork in flour and shake off the excess, dip it in egg, then press the panko on firmly with your hand. Leave for so the coating sets and does not fall off in the oil.
Add in this stepPlain flour 2 tbspEgg (for coating) 1Panko breadcrumbs 40 g
Pour oil 3 cm deep into a deep pot about 22 cm wide and heat on medium-high heat to 170 °C: a pinch of panko should sizzle and float immediately. Turn the heat to medium heat and slide the pork in, away from you, cooking in 1 batch(es) of up to two. Fry for , turning once, until deep golden, then stand the cutlets on a rack for so the carry-over heat finishes the centre. Cut into the middle: the juices should run clear with no pink. If the oil smokes or spits hard, lower the heat at once, and never leave hot oil unattended.
Add in this stepVegetable oil (for frying) 800 ml
medium-high heat→medium heatCut each cutlet into 2 cm strips, keeping it in shape. Put the rice in bowls ready.
Put the dashi, soy sauce, mirin and sugar in a 24 cm small frying pan and spread the onion in it; if you are using two pans, divide everything between them. Bring to the boil on medium heat and simmer for , until the onion is soft and translucent.
Add in this stepDashi (bonito stock) 160 mlSoy sauce 2 tbspMirin 2 tbspSugar 2 tspMedium onion ½
medium heatBeat the eggs lightly with chopsticks, about 10 strokes, so streaks of white remain. Lay the cutlet on the onion and pour two thirds of the egg around it. Cover and cook on medium-low heat for , then pour in the rest of the egg and scatter over the spring onions. Turn off the burner (heat off), keep the lid on and leave for , until the egg is softly set and just wobbly.
Add in this stepEggs (for the topping) 4Spring onions (or mitsuba) 10 g
medium-low heat→heat offTilt the pan and slide everything, sauce included, onto the rice. Serve at once.
Add in this stepHot cooked short-grain rice 400 g
Cook's tip
Don't over-beat the eggs; visible white streaks keep the topping soft and fluffy. Instant dashi powder dissolved in water works fine. To use a leftover or shop-bought cutlet, crisp it in a hot oven or toaster first, then carry on from step 4. For fully set eggs, rest a minute longer.
Cooking it at camp
Deep-frying with lots of oil at a campsite is risky, so fry the cutlets at home or buy them, and at camp cook only the sauce and egg in a small pan on a burner. A windshield keeps the low flame steady. Keep raw eggs and meat cold in the cooler.