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🍽️ Japanese Pork and Egg Rice Bowl (Katsudon)

670 kcal · 60 min · 4 servings

Ingredients

• 200 g sushi rice (or short-grain rice)
• 250 ml water (cold)
• 4 pork cutlets (or minute steaks)
• 50 g panko (or breadcrumbs)
• 2 egg(s)
• 2 spring onion(s)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake (cooking sake)
• 200 ml dashi (or vegetable broth)
• salt and pepper
• to taste oil (neutral for frying)

Instructions

1. 1. Place the rice in a pot.
2. 2. Rinse the rice with cold water.
3. 3. Rinse the rice until the water runs clear.
4. 4. Repeat this process about four to five times.
5. 5. Add 250 milliliters of cold water to the rice.
6. 6. Ensure the rice is just covered with water.
7. 7. Heat the rice over high heat.
8. 8. Wait until the rice comes to a boil and foams.
9. 9. Turn off the heat immediately.
10. 10. Cover the pot tightly.
11. 11. Let the rice rest for 20 minutes.
12. 12. Gently turn the rice in the pot with a damp wooden spoon.
13. 13. Wash the pork cutlets.
14. 14. Pat the cutlets dry with kitchen paper.
15. 15. Crack an egg onto a plate.
16. 16. Whisk the egg with a fork.
17. 17. Season the egg with salt and pepper.
18. 18. Place the panko breadcrumbs on a second plate.
19. 19. Dip one cutlet into the egg at a time.
20. 20. Roll the cutlet in the panko breadcrumbs.
21. 21. Press the breadcrumbs firmly onto the meat.
22. 22. Distribute the breadcrumbs evenly on the cutlet.
23. 23. Do not use flour for the breading.
24. 24. Heat oil in a pan.
25. 25. Check the oil temperature with a wooden spoon.
26. 26. The oil is ready when small bubbles form around the spoon.
27. 27. Fry the cutlets one by one in the pan.
28. 28. Submerge the cutlets halfway in the hot oil.
29. 29. Place the finished cutlets on a tray lined with kitchen paper.
30. 30. Let the excess oil drain off.
31. 31. Cut the cutlets into bite-sized pieces.
32. 32. Preheat the oven to 80 to 100 degrees Celsius.
33. 33. Place the cutlet pieces in the oven to keep them warm.
34. 34. Use top and bottom heating elements for warmth in the oven.
35. 35. Slice the spring onions into thin rings.
36. 36. Add dashi, mirin, soy sauce, and sake to a large pan.
37. 37. Heat the liquids over medium heat.
38. 38. Bring the sauce to a boil.
39. 39. Cut the warm cutlets into strips.
40. 40. Add the cutlet strips to the boiling sauce.
41. 41. Crack a second egg.
42. 42. Whisk the second egg.
43. 43. Wait about two minutes until the cutlets are in the sauce.
44. 44. Add the whisked second egg to the pan.
45. 45. Reduce the heat significantly to level 1 or 2.
46. 46. Sprinkle the spring onion rings over the dish.
47. 47. Cook the dish for another two minutes.
48. 48. Check if the egg is set.
49. 49. Ensure the cutlets have absorbed the liquid.
50. 50. Place half of the rice on deep plates.
51. 51. Top with the cutlets and egg-sauce mixture.
52. 52. Serve the dish warm.

Nutrition per serving

• kcal: 670
• Protein: 37 g · Fett/Fat: 24 g · Carbs: 72 g