Katsudon
Katsudon is one of our favorite dishes, it’s simple to make and doesn’t require a lot of ingredients. You can easily make this gluten free and it’s naturally a dairy free recipe so it’s perfect for those that have those restrictions.
Katsudon is made with pork but you can easily swap chicken if that’s what you have on hand and use the same ingredients. In my recipe I used chicken broth because it’s more readily available where I live and easier to use but if you have dashi it tastes wonderful in this dish. Even korean anchovy broth works great too.
When pouring the egg over make sure to beat the egg lightly so there are white and yellow portions, this will make the dish look even nicer. Serve over rice with some green onions on top and a side of broccoli and it’s a perfect weeknight meal. Also, it’s very kid friendly which is always a bonus!
Katsudon
Ingredients
- Thinly sliced pork cutlets
- GF panko (or regular)
- GF flour (or regular)
- 2 Eggs
- Neutral Oil
- Salt and pepper
- Breaded pork cutlets (see above)
- 3 eggs
- 1 small to medium onion sliced thin
- 1 cup chicken broth
- 2 teaspoons sugar
- 2 tablespoons mirin
- 2 tablespoons soy sauce (or coconut aminos)
- 1-2 green onions
Instructions
- Season pork cutlets with salt and pepper on both sides, then coat cutlets in flour, beaten eggs and panko bread crumbs. Shallow fry over medium high heat until golden brown on each side.
- Mix together broth, sugar, mirin and soy sauce in a small bowl. In a large shallow pan add onions and sauce mixture and heat until simmering, cook for 5 minutes. Add sliced pork cutlets and pour lightly beaten egg over the top, cover and cook until egg is cooked through. Serve over rice, sprinkling green onion on top.
