Katsudon (カツ丼) is the king of all donburi dishes! Made with succulent pork cutlet, juicy onions, and silky dashi-flavored egg served over a steaming bowl of Japanese rice. It’s the ultimate comfort dish!

➤ PRINT FULL RECIPE:
➤ SUBSCRIBE HERE:
➤ GET MY FREE E-COOKBOOK!”:

INGREDIENTS:
– 2 boneless pork chops
– 2 pinches salt and pepper
– 4 tbsp all-purpose flour
– 1 large egg
– 1 tsp cooking oil
– 1 tbsp whole milk
– 50 g panko breadcrumbs
– cooking oil for frying
– 5 g dried kelp (kombu)
– 150 ml water
– 100 g yellow onion
– 50 ml mirin
– 1 tbsp light brown sugar
– 1 tsp Chinese-style chicken bouillon powder (*I use youki garasupu)
– 2 tbsp soy sauce
– 3 medium eggs (room temperature)
– 2 portions cooked Japanese short-grain rice
– Japanese wild parsley mitsuba, optional, to garnish or any green of your choice

➤ STEP-BY-STEP INSTRUCTIONS:
➤ CHECK OUT MY LATEST RECIPES:
➤ USEFUL JAPANESE PANTRY LIST (Affiliate):

TIMESTAMPS:
00:10 Prep Kombu
00:21 Making Pork Katsu
04:11 Prepare Katsudon
07:05 Assemble

LINKS TO OTHER RECIPES:

————————————————————————–
ABOUT SUDACHI:
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

CONNECT:
➤Website:
➤Instagram:
➤Facebook:
➤Pinterest:
➤Amazon Shop:
➤YouTube:

#japaneserecipes #katsudon #katsu

source