Crumbed Cutlet Bowl カツ丼 Katsu Don

Not much introduction is needed for this popular dish here. Although I have been cooking katsu don for years but I only recently started using homemade dashi, the result is a hugely improved dish. To all my Muslim and Jewish friends, you may use chicken breast to replace the pork and it will be very delicious. I have made a version with Japanese curry (katsu kare カツカレ, click HERE). This is going be my last donburi dish for now, Chinese is next! 

P.S This dish is best cooked individually. 

serves 3 as a very satisfying one dish meal 

you'll need; 

3 pork fillets or skinless chicken breasts, butterflied

1 onion, sliced

1.5 cups of homemade dashi, click HERE 

6 tbs of Japanese soy

6 tbs of mirin

3 eggs

ponko (Japanese breadcrumbs)

flour

1 egg, beaten

Japanese parsley, picked or spring onions, sliced

salt to taste

oil for frying

Butterfly pork or chicken breasts and flatten with a kitchen mallet and season with salt and pepper.

Crumb cutlets. (flour - egg - ponko)

Fry cutlets in batches til golden, drain and set aside.

Bring 1/2 cup of dashi, soy and mirin to a simmer, then add in 1/3 of the onion slices. Cover and cook for a minute.

Slice cutlet, place in the pan, add some Japanese parsley or spring onions and pour a beaten egg all over. Cover and cook for 30 seconds.

Pour the contents into a bowl of steaming Japanese rice. Serve with some pickle ginger and shichimi togarashi.

ITADAKIMASU!