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Experienced and passionate Japanese Chef Shuji Ozeki offers hands-on cooking classes in English.

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Lesson 17 : Katsu-Don, Pork Loin Cutlet Rice Bowl カツ丼  

February 15, 2021

Katsu-Don is one of the popular donburi dishes in Japan. It is a deep-fried pork cutlet battered with panko breadcrumbs that is cooked in dashi-broth with eggs and onions then served on top of boiled rice in a large donburi, or rice bowl.


Ingredients  Serves 2

2 boneless pork loin chops (1cm thick)

Salt and pepper as needed 

1/2 Onion 

3 Eggs

To make the batter mix one egg, 100ml water, and 50g wheat flour


Plain wheat flour as needed

Panko, breadcrumbs as needed

One litre deep-frying oil, or as needed (soybean, canola or sunflower oil can also be used)

300ml Ichiban-dashi stock with 3 tablespoons sugar, 3 tablespoons soy sauce (koikuchi)

You will be able to find the recipe, “How to make Dashi.” at the top of this page now!

  1. Heat the deep-frying oil to 160 degrees Celsius.

  2. Cut the tendons of the pork loin. Salt and pepper the meat and coat it lightly with plain flour. Dip the pork loin into the batter (A) then coat it with breadcrumbs. Deep fry the meat and as it surfaces, turn it over and keep cooking until it is golden brown. Try not to overcook the pork meat as it will get tough.

  3. Take the meat out and drain the oil well. Let it rest for a few minutes and then cut into 1.5 cm strips.

  4. Peel the onion and slice it thinly.

  5. In a saucepan add 2 cups ichiban-dashi,  2 tablespoons sugar, 2 tablespoons soy sauce (koikuchi), and bring it to a boil then add the onions and the deep-fried pork cutlet and bring it to a boil. Pour the egg mixture over the top then cover and simmer for one minute.

6. Dish the boiled rice into a donburi, rice bowl and top it with the cooked Katsu. Then drizzle the broth over the Katsu and sprinkle mitsuba and cut nori, sun-dried seaweed on top.



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Cut the Katsu, deep-fried pork cutlet into 1.5 cm strips

← Lesson 18: Shishi Nabe: Wild Boar Meat and Winter Root Vegetables Cooked in a Hotpot 猪鍋Lesson 16: Oden, Beef-Up with Beef Tendons 牛すじおでん →
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