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Katsudon
20 mins
20 mins
Steps
- Prepare pork/chicken cutlet: set out your breading station – plain flour, eggs and panko breadcrumbs.
- With a meat tenderiser or the back of your knife, flatten your pork chop/chicken breast into an even piece. Coat your meat in the plain flour, followed by the eggs and lastly into the breadcrumbs.
- Fry the cutlet until golden brown, set aside.
- In a pan with a bit of oil, fry your onion slices until slightly browned. Pour in the dashi stock, soy sauce, mirin and sugar. Stir to dissolve the sugar and bring to a simmer.
- Pour in the beaten eggs, cover and cook for 2 minutes.
- Serve the eggs over a bed of rice and topped with the cutlet and green onions.
Originally published at butterhand.com. Reproduced for personal collection.
