Delicious Katsudon with Mini Pork Cutlets
Easy Katsudon Recipe Using Frozen Mini Pork Cutlets (No Dashi Soy Sauce Needed!)
Did you find yourself with only frozen mini pork cutlets and feel a bit flustered? Don’t worry! Since they’re pork cutlets, we can easily transform them into a delicious Katsudon. The bite-sized mini cutlets absorb the sweet and savory sauce beautifully, making it an incredibly satisfying dish that’s perfect with rice! You can achieve amazing flavor even without dashi soy sauce.
Main Ingredients- 100g frozen mini pork cutlets
- 1/2 onion
- 2 eggs
- 1 tsp cooking oil
Katsudon Sauce- 2 Tbsp regular soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1.5 Tbsp oligosaccharide (or honey/sugar)
- 8 Tbsp water
- 2 Tbsp regular soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1.5 Tbsp oligosaccharide (or honey/sugar)
- 8 Tbsp water
Cooking Instructions
Step 1
Arrange about 10-11 pieces of frozen mini pork cutlets in a single layer in your air fryer basket. Cook at 180°C (350°F) for approximately 10 minutes, or until golden brown and crispy. Cooking times may vary slightly depending on your air fryer model, so keep an eye on them.
Step 2
Peel the half onion, wash it under running water, and trim off the ends. Slice it thinly into fine strips. Thinner slices will allow the onion to absorb the sauce more effectively, enhancing the overall flavor.
Step 3
Crack the 2 eggs into a bowl. Lightly beat them with a fork or chopsticks until the yolks and whites are just combined. You don’t need to whisk them vigorously; a gentle mix is perfect.
Step 4
In a small bowl, combine 8 Tbsp of water, 2 Tbsp of regular soy sauce, 2 Tbsp of mirin, and 1.5 Tbsp of oligosaccharide. Stir everything together well with a spoon until the sauce ingredients are fully blended.
Step 5
Carefully remove the crispy mini pork cutlets from the air fryer and let them cool slightly. Once they are cool enough to handle, cut each piece in half with chopsticks or a knife for easier eating. This makes it easier for the sauce to seep into the cutlets.
Step 6
Heat 1 tsp of cooking oil in a frying pan over medium heat. Add the thinly sliced onion and sauté for about 1 minute, until the onion becomes translucent and releases a sweet aroma. Be careful not to let it burn.
Step 7
Pour the prepared Katsudon sauce over the sautéed onions. Turn the heat up to high and bring the sauce to a rolling boil. Let it simmer for about 30 seconds to further develop its rich flavor. Watch carefully to prevent the sauce from reducing too much.
Step 8
Once the sauce is boiling, gently add the halved pork cutlets. Then, drizzle the lightly beaten egg mixture evenly over the cutlets and onions. Reduce the heat to medium and cook for approximately 40 seconds, or until the egg is set but still slightly soft and custardy. Avoid overcooking the egg.
Step 9
Serve the delicious Katsudon immediately over a bowl of hot steamed rice. Top generously with the pork cutlets, onions, and egg mixture. For an extra touch, you can sprinkle some shredded nori (seaweed) or toasted sesame seeds. Enjoy your homemade Katsudon!
