Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)

Name: Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Japanese
Ingredients: 1 cup panko (Japanese breadcrumbs); 1 Tbsp neutral oil; 2 pieces boneless pork loin chops (½-inch thick); 1 tsp Diamond Crystal kosher salt; freshly ground black pepper; 1 Tbsp all-purpose flour (plain flour) ((or more, if needed)); 1 large egg (50 g each w/o shell); ½ onion ((divided; ¼ onion per serving)); 2 large eggs (50 g each w/o shell); 2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving)); 1 cup dashi (Japanese soup stock); 2 Tbsp sake; 2 Tbsp mirin; 2 Tbsp soy sauce; 2 tsp sugar; 4 sprigs mitsuba (Japanese parsley) ((optional; or use chopped green onion/scallion)); shichimi togarashi (Japanese seven spice) ((optional))

Instructions

Prep:25minCook:40min

With a crispy pork cutlet and runny egg simmered in a savory broth and served on a bed of hot steamed rice, this Baked Katsudon (Pork Cutlet Rice Bowl) is pure comfort. Follow my tips for baked tonkatsu that is juicy and extra crunchy—and just as good as deep-fried.

Updated at: Fri, 22 Nov 2024 08:00:25 GMT