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-flavored oil (vegetable, rice bran, canola, etc.); 2 pieces boneless pork loin chops (½ inch thick) ((4 oz, 113 g each)); 1 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt); freshly ground black pepper; 1-2 Tbsp all-purpose flour (plain flour); 1 large egg (50 g w/o shell); ½ onion ((divided; ¼ onion per serving)); 2 large eggs (50 g each w/o shell) ((divided; 1 egg per serving)); 2 servings cooked Japanese short-grain rice; 1 cup dashi (Japanese soup stock; click to learn more); 2 Tbsp sake; 2 Tbsp mirin; 2 Tbsp soy sauce; 2 tsp sugar; mitsuba (Japanese parsley) ((optional; can use chopped green onion/scallion)); shichimi togarashi (Japanese seven spice) ((optional))

Instructions

Prep:25minCook:40min

Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.

Updated at: Thu, 20 Jan 2022 01:36:14 GMT