Katsudon (カツ丼)

Katsudon — a breaded, deep-fried pork cutlet simmered in sweet dashi and egg, then draped over a bowl of steamed rice — has been Japan's quintessential comfort bowl since the early twentieth century. It is so iconic that Japanese students eat it the night before exams, as katsu means 'to win.'

Serves: 2

Ingredients

• 2 tonkatsu (pork loin cutlets, about 150g / 5 oz each)
• Salt and white pepper
• 30g (¼ cup) plain flour
• 1 egg, beaten (for coating)
• 80g (1½ cups) panko breadcrumbs
• Neutral oil for deep-frying

Simmering sauce (per bowl):

• 100ml (7 tbsp) dashi (kombu and katsuobushi)
• 2 tbsp (30ml) soy sauce
• 2 tbsp (30ml) mirin
• 1 tsp sugar
• ½ medium onion, thinly sliced
• 2 eggs, lightly beaten

To serve:

• 2 portions hot steamed Japanese short-grain rice
• Shredded nori and sliced spring onion

Instructions

1. Pound each cutlet to an even 1cm (½ in) thickness. Score the connective tissue around the edge to prevent curling. Season with salt and white pepper.
2. Dredge in flour, dip in beaten egg, then coat thoroughly in panko, pressing to adhere.
3. Heat oil to 170°C (340°F) in a wok or deep pot. Fry cutlets 4–5 minutes per side until deep golden and the internal temperature reaches 68°C (155°F). Drain on a rack and rest 2 minutes, then slice into 2cm (¾ in) strips.
4. For each bowl: combine dashi, soy sauce, mirin, and sugar in a small 20cm (8 in) skillet. Bring to a simmer, add onion slices, and cook 3–4 minutes until translucent.
5. Lay the sliced katsu over the onions. Pour the beaten eggs around (not on top of) the cutlet in a thin, even stream. Cover and cook over medium heat 45–60 seconds — the egg should be just set but still slightly runny in the centre.
6. Slide the entire egg-and-cutlet mixture over a bowl of hot rice in one motion. Garnish with nori and spring onion.

Cook's Notes: Use a separate small skillet per serving for the best egg texture — the restaurant trick. Leftover katsu reheats beautifully in a 180°C (350°F) oven for 8 minutes before simmering.