I love sushi. And rice. And probably a majority of Japanese foods. Oh, kara age is another big favorite. But if you had to offer me one dish that would warm my soul, soothe my tummy and fill me up … Katsudon. I’ve made katsudon a couple times in my life and this one is nearly a favorite of mine as far as ingredients. My go-to Japanese restaurant locally, that is open on Sundays offers this all day and is a close second to making this at home fresh.
What’s unique about my recipe? Probably the veggies. I love to add mushrooms, carrots (matchstick or julienne) and onions to this broth. Traditionally, I believe it’s just onion. Now, if you’re a traditionalist, I get it. Change is hard. But do me a solid and try this version out. I believe wholeheartedly that you will not be disappointed at all.
A few tips and tricks:
- If you’re not a fan of pork, you can substitute the pork with chicken, just be sure to filet it thin enough to mimic the height/thickness of the pork cutlet.
- This is very similar to the dashi broth mix I use. I have only found mine locally at a Japanese market that prides itself on Japanese imported goods. If you are local to Utah, Google Sage Market. I love this place! If you have a similar store, check there to see if they offer a similar product. It comes in small tea bags. It is easy to make and will hold in the fridge.
- 1 cup vegetable oil for frying, possibly more
- 1/2 cup sweet onion
- 1/2 cup carrot
- 1/2 cup white mushrooms
- 4 pork chops, boneless
- 4 cup cooked white rice
- 1 cup panko crumbs
- 5 eggs 1 for breading, remaining for cooking later
- 3 tbsp flour
- 2 cup dashi broth divided 1/2 cup portions
- 4 tbsp sugar divided
- 4 tbsp soy sauce divided
- 4 tbsp mirin divided
- Prepare steamed rice according to your rice cooker instructions. I prepare 1 cup per person, this will vary based on your guests and how much rice you'd like leftover.
Pork cutlet (tonkatsu) steps
- Pound pork to thin filets. No more than 1/2 inch thick works best for me.
- Cut notches in the fat of each pork cutlet for easier eating.
- Create a breading station, with separate bowls for flour, 1 egg, and panko crumbs.
- Warm vegetable oil to a high heat for frying
- While the oil warms, bread your pork cutlets in the same steps of your breading station. Flour, then egg, then panko crumbs
- Set aside each cutlet until all servings are breaded
- Fry each pork cutlet for 4-5 minutes on each side, or until a golden brown.
- While the pork fries, create a draining station like a rack over a cookie sheet so any drips of veggie oil drops down into the sheet instead of soaking onto the pork cutlet. Now set aside all cutlets and turn off oil setting it aside.
Dashi broth and veggies
- Before prepping your veggies, let's get your dashi broth started. You want to heat the broth mix according to box/bag instructions making at least 2 cups of broth. You can save any leftovers for another day.
- Prepare your veggies – thinly slice onions, julienne your carrots, and slice mushrooms.
- In a small shallow dish, pour 1/2 cup of broth in and set on medium heat.
- Add divided portions of sugar, soy sauce, mirin and bring this mixture to a simmer until sugar dissolves.
- Once dissolved add one portion of each vegetable. Cook for 4-5 minutes to warm through.
- Slice your tonkatsu portion into about 5-6 bite size strips and the gently place into your shallow pan
- Carefully pour in one lightly beat egg on top of the cutlet and cover with a lid.
- Allow the egg to cook through and soak up the umami flavors of the dashi broth
- In your bowl or plate, add portioned rice.
- Now carefully pour the pork, egg, veggies and broth over the rice being carerful not to disturb the order of it all.
- Cover with a lid if your bowl has one available. Serve warm.