Katsudon

Name: Katsudon
Cuisine: japanese
Ingredients: 2 pork loin cutlets (about 150 g each); 2 cups cooked Japanese short‑grain rice; 1 large onion, thinly sliced; 2 large eggs; 1 cup dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 2 tbsp vegetable oil (for frying); 2 green onions, sliced (optional garnish)

Ingredients

2 pork loin cutlets (about 150 g each)
2 cups cooked Japanese short‑grain rice
1 large onion, thinly sliced
2 large eggs
1 cup dashi stock
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
2 tbsp vegetable oil (for frying)
2 green onions, sliced (optional garnish)

Instructions

11. Cook the rice according to package instructions and keep warm.
22. Season the pork cutlets with salt and pepper, then coat each with flour, dip in beaten egg, and press panko breadcrumbs onto both sides.
33. Heat vegetable oil in a deep skillet over medium‑high heat and fry the cutlets until golden brown and cooked through, about 3‑4 minutes per side; drain on paper towels.
44. Slice the fried cutlets into strips about 2 cm wide.
55. In a shallow pan, combine dashi, soy sauce, mirin, and sugar; bring to a gentle simmer.
66. Add the sliced onion to the simmering broth and cook until the onion becomes translucent, about 2 minutes.
77. Arrange the cutlet strips in the pan, then pour the beaten eggs over the top, covering the ingredients.
88. Cover the pan and cook on low heat until the egg is just set but still slightly soft, about 1‑2 minutes.
99. Transfer the hot rice to serving bowls, slide the cutlet‑egg mixture over the rice, and garnish with sliced green onions if desired.

Source: llm-generated