Katsudon (Fried Pork cutlet, egg, rice bowl) #SundaySupper

I think people often get nervous when I start talking about Japanese recipes. They imagine raw fish (sashimi) or exotic ingredients. Okay, sushi is always a hit when dining out, but in truth, some of my favorite Japanese dishes are the more humble, comfort food staples that you don't often eat at a fancy restaurant.

One dish I fell in love with during my time in Japan was the humble donburi. These rice bowls were lunch staples, but also were a perfect meal for an expat living alone. One donburi that I really enjoyed was the Katsudon. It was a fried pork cutlet, tonkatsu, cooked with eggs, simmered onions and set on top of a warm bed of rice. The sauce is both sweet and savory and the whole dish is warm and filling.

It had been a while since my husband or I had enjoyed a Katsudon, but once we dug in, my husband admitted this dish is his favorite.

I like to enjoy mine with a simple bowl of miso soup, but it is also great as a stand alone dish.

This dish begins with the fried pork cutlet. I use the very thin cut, boneless pork chops so they cook quickly. They are breaded in a typical dredge of flour, egg and bread crumbs. To get the signature crunch, Japanese panko is suggested. Luckily they are readily available in most grocery stores or on amazon.

Then I softened half a yellow onion with just a little oil.

Low and slow helps to really bring out the sugars in a yellow onion.

While the onions are sauteeing, stir up the sauce... a mixture of soy sauce, mirin and dashi. This is really what adds all the flavor to the dish.

Once the sauce is added to the onions, make a little room and put the pork cutlets back into the skillet. Flip the cutlet slices so both sides can soak up some of the sauce. Then Pour the egg around the sides and top with green onions.

Cook the egg till set. I like to cover with a lid to help steam the egg. Remove from the heat a little underdone and place over a steaming bowl of rice. The eggs will continue to cook and set up from the steam of the rice.

Then enjoy!

Katsudon

You Will Need:

• 2 thin cut pork cutlets
• 1 egg scrambled
• 1/4 c. flour
• 1/2 c. panko (Japanese bread crumbs)
• oil for frying (enough to cover the pork cutlets)
• 1/2 yellow onion, thinly sliced
• 2 Tbsp. soy sauce
• 1 Tbsp. mirin
• 2/3 c. dashi
• 3 egg, partially scrambled
• 2 green onions, sliced
• 2 bowls of Japanese rice (short grain), prepared

Heat up your oil and pan for frying.

While the oil is heating up, bread the pork cutlets. Set up a dredging station with flour, egg wash and panko in 3 seperate containers. Dredge both pork cutlets and fry till golden brown as soon as the oil has reached temperature.

Set the cooked pork cutlets aside on a paper town to drain.

Put a teaspoon of oil back into the skillet and add the sliced onion. Cook over medium low till softened and translucent.

In a small bowl, whisk together the soy sauce, mirin and dashi. Set aside.

Whisk together the 3 eggs gently, leaving some of the whites and yolks still separated.

Cut the pork cutlets into slices and make a place for each cutlet in the onions. Pour the sauce around over the onions and let cook for about 1 minute. Flip the pork cutlets and pour the egg over the onions and cutlet, sprinkle with green onions. Cover with a lid. Cook until set to desired consistency.

I leave my eggs a little soft as they will continue cooking when placed over the steaming rice.

Divide the cutlet, eggs, onions and sauce between two bowls of rice. Enjoy!

Appetizers & Sides

• Classic Deviled Eggs from Confessions of a Cooking Diva
• Classic Deviled Eggs from Cosmopolitan Cornbread
• Easter deviled egg chicks from Pine Needles In My Salad
• Guacamole Deviled Eggs from Momma’s Meals
• Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
• Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
• Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
• Spicy Deviled Eggs from An Appealing Plan

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

• Asparagus Sausage Skillet with Egg from Wholistic Woman
• Baked Eggs in Cream from Tramplingrose
• Baked Scotch Eggs from Curious Cuisiniere
• Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
• Classic Egg Salad Sandwich from My Imperfect Kitchen
• Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
• Egg Biryani from Food Lust People Love
• Egg & Mushrooms Popover from Brunch-n-Bites
• Fri-Tot-Ta from Feeding Big and More
• Hashbrown Egg Nests from The TipToe Fairy
• Huevos Rancheros Tostadas with Homemade Refried Beans from Taste And See
• Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
• Jalapeño Popper Quiche from Fantastical Sharing of Recipes
• Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
• Katsudon (Fried Pork cutlet, egg, rice bowl) from Adventures in All Things Food
• Low Carb Breakfast Pizza from My Life Cookbook
• Make Ahead & Freeze Omelette Cups from Hardly A Goddess
• Mediterranean Quiche from A Mind “Full” Mom
• Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
• Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
• Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
• Poached Eggs over Roasted Asparagus from Monica’s Table
• Potato, Egg and Cheese Scramble from And She Cooks
• Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
• Spaghetti with Fried Eggs from The Texan New Yorker
• Spam Benedict with Kimchi Aioli from kimchi MOM
• Spinach Quiche Toast Cups with Hashed Browns from The Wimpy Vegetarian
• Steak Benedict from Palatable Pastime
• Steak Omelette from From Gate to Plate
• Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
• Sunny Side Up Burger from Cindy’s Recipes and Writings
• Tex-Mex migas from Caroline’s Cooking
• Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
• Tomato Asiago Frittata from Books n’ Cooks
• Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table

Desserts

• Chocolate Dipped Raspberry Meringue Cookies from Desserts Required
• Creamy Flan from The Freshman Cook
• Creme Anglaise from The Redhead Baker
• Croquenbouche from Jane’s Adventures in Dinner
• Dark Chocolate Mousse from The Chef Next Door
• Pavlova with Strawberry Curd from Love and Confections
• Pistachio Chai Baked Alaska from The Crumby Cupcake
• White Chocolate Chip Cookies from Pies and Plots

• Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement

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