Japanese Pork Cutlet Donburi (Katsudon)
Authentic Japanese-Style Pork Cutlet Rice Bowl: A Flavorful Delight
Discover Katsudon, the beloved ‘Emperor of Rice Bowls’ from Japan, featuring crispy pork cutlets simmered in a rich dashi broth and served over rice. This iconic dish is a must-try when visiting Japan, and now you can recreate its exquisite flavors in your own kitchen. While not a traditional Korean dish, this Japanese-inspired rice bowl promises a truly satisfying culinary experience.
For the Pork Cutlet
- 2 pork loin cutlets (about 1.5cm thick)
- 1 large egg
- Breadcrumbs, for coating
- All-purpose flour, for coating
- Vegetable oil, for frying
- Black pepper, to taste
- Salt, to taste
- Minced garlic, a pinch
For the Dashi Broth (Dashimaki)
- 4 cups water
- 2 sheets dried kombu (kelp, approx. 10x10cm)
- 1/2 cup katsuobushi (bonito flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sake (Japanese rice wine)
For the Donburi Sauce
- 4 cups prepared dashi broth
- 3 whole cloves
- 2 bay leaves
- 2 tablespoons sugar
- 3 tablespoons sake (Japanese rice wine)
- 2 large eggs
- Katsuobushi (for garnish)
- Kizami nori (shredded seaweed, for garnish)
- Black sesame seeds (for garnish)
- 4 cups water
- 2 sheets dried kombu (kelp, approx. 10x10cm)
- 1/2 cup katsuobushi (bonito flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sake (Japanese rice wine)
For the Donburi Sauce
- 4 cups prepared dashi broth
- 3 whole cloves
- 2 bay leaves
- 2 tablespoons sugar
- 3 tablespoons sake (Japanese rice wine)
- 2 large eggs
- Katsuobushi (for garnish)
- Kizami nori (shredded seaweed, for garnish)
- Black sesame seeds (for garnish)
Cooking Instructions
Step 1
Let’s start by making the dashi broth. Soak the 2 sheets of kombu in 4 cups of water for about 1 hour. Once the water has taken on a light, yellowish hue, indicating the kombu’s flavor has infused, bring it to a simmer over medium heat. Just as it begins to boil, remove the kombu to prevent a bitter taste. Simmering kombu for too long can release an undesirable bitterness.
Step 2
To the simmering kombu broth, add 1/2 cup of katsuobushi (bonito flakes) and let it simmer for just 10 seconds before turning off the heat. Allow the katsuobushi to settle to the bottom completely; this allows its deep umami flavor to infuse the broth. Carefully strain the broth through a fine-mesh sieve or cheesecloth to obtain a clear liquid. To this clear dashi, add 2 tablespoons of soy sauce and 1 tablespoon of sake, then bring it to a gentle boil. This creates a delicious and flavorful dashi broth for our Katsudon.
Step 3
Now, we prepare the donburi sauce. Pour 4 cups of the prepared dashi broth into a pot. Add 3 whole cloves, 2 bay leaves, 3 tablespoons of sake, and 2 tablespoons of sugar. Simmer over medium heat for about 10 minutes, allowing the flavors to meld beautifully. After simmering, remove and discard the cloves and bay leaves. Strain the liquid again to ensure it’s perfectly clear. For a quicker option, you can use store-bought mentsuyu (noodle dipping sauce), but making your own broth from scratch will yield a more refined and sophisticated flavor profile, and it’s generally healthier too!
Step 4
Time to prepare the pork cutlets. Trim any thick, fatty edges from the pork loin. To prevent the cutlets from shrinking or curling during frying, make a few shallow cuts along the edges of the connective tissue. Lightly pound the pork cutlets using a piece of plastic wrap or parchment paper to an even thickness. Rub a small amount of minced garlic onto both sides, then sprinkle with black pepper and a very light pinch of salt. Let the pork rest for about 30 minutes to allow the seasonings to penetrate and tenderize the meat.
Step 5
Lightly dredge each seasoned pork cutlet in all-purpose flour, ensuring an even coating. Next, dip it into a beaten egg, letting any excess drip off. Finally, coat generously with fresh breadcrumbs, pressing gently to ensure they adhere well. This creates a beautiful, crispy crust. Once coated, the pork cutlets are ready for frying. Carefully place them into oil preheated to 170°C (340°F) and fry for about 4-5 minutes per side, or until golden brown and cooked through.
Step 6
Once fried to a perfect golden crisp, remove the pork cutlets from the oil and let them drain on a wire rack or paper towels to absorb excess grease. While still warm, cut each cutlet into bite-sized pieces. This makes it easier to eat and allows the sauce to coat the pieces beautifully when served over rice.
Step 7
Now, let’s assemble the Katsudon. Pour 1 cup of the donburi sauce into a small pan and bring it to a simmer over medium heat. Add the cut pork cutlets to the simmering sauce and cook briefly, allowing them to absorb some of the flavor. Then, gently pour the 2 beaten eggs in a circular motion over the pork and sauce. Avoid stirring vigorously; let the eggs cook and set naturally, creating delicate strands. If you use too much egg, it can become mushy and absorb too much liquid. Tip: While onions or green onions can be added for extra flavor, we’ve omitted them here to focus on the pure, savory taste of the katsuobushi.
Step 8
Serve a generous portion of hot steamed rice in a donburi bowl. Carefully place the sauce-covered pork cutlet and egg mixture on top of the rice. Finally, sprinkle a good amount of katsuobushi over the top. Watch as the bonito flakes dance and flutter in the steam, adding a final touch of authentic flavor and visual appeal. A sprinkle of kizami nori and black sesame seeds will enhance the presentation and taste even further.
