Pork

Katsudon (pork cutlet and egg rice bowl) recipe

Name: Katsudon (pork cutlet and egg rice bowl) recipe
Yield: 4
Ingredients: 330g rice; 2 eggs; 250ml milk; 150g plain flour; 2 tsp onion powder; 1 tsp garlic powder; 210g breadcrumbs; 4 x 320g pork cutlets, French trimmed; Sunflower oil, to shallow-fry; Mixed pickled vegetables, to serve; 50.00 ml chilli paste in soybean oil (see note); 60ml olive oil; 40.00 ml lime juice, or to taste; 2 tsp caster sugar; 2 tsp sesame oil; 400g Chinese cabbage (wombok), trimmed, cut into rough 5cm pieces

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by Dominic Smith

Aug 28, 2024

This succulent pork katsudon makes the most of your leftover loaf of bread in the most delicious way. In this classic Japanese recipe, juicy pork cutlets are covered in a flavoursome breadcrumb mix and fried until golden and crunchy. Place on a bed of fluffy, white rice and add a chilli wombok salad for a little kick, and you've got yourself the ultimate weeknight dinner.

1 1/2 cups (330g) sushi rice
2 eggs
1 cup (250ml) milk
1 cup (150g) plain flour
2 tsp onion powder
1 tsp garlic powder
3 cups (210g) finely ground stale breadcrumbs
4 x 320g pork cutlets, French trimmed
Sunflower oil, to shallow-fry
Mixed pickled vegetables, to serve

Wombok salad

2 1/2 tbs chilli paste in soybean oil (see note)
1/4 cup (60ml) lemon-infused extra virgin olive oil
2 tbs lime juice, or to taste
2 tsp caster sugar
2 tsp sesame oil
400g Chinese cabbage (wombok), trimmed, cut into rough 5cm pieces

Method

1.

Cook sushi rice according to packet instructions. Set aside, covered, and keep warm until ready to serve.
2.

Meanwhile, whisk eggs and milk in a medium bowl. Place flour in another medium bowl and combine powders and breadcrumbs in a third bowl. Dust each cutlet in flour, dip in whisked egg mixture, then coat in breadcrumb mixture. Place on a tray and chill for 30 minutes to set.
3.

For the salad, place chilli paste, lemon oil, lime juice, sugar and sesame oil in a medium bowl and whisk to combine. Add cabbage, season and toss to coat. Set aside until ready to serve. (The longer you leave this, the tastier the cabbage will be.)
4.

Heat 3cm sunflower oil in a large frypan over medium heat to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Working in batches, fry cutlets for 6-8 minutes, turning halfway, until golden. Drain on paper towel, season, and rest, covered loosely with foil, in a warm place for 10 minutes before serving.
5.

Divide rice between serving bowls and top with pork cutlets and salad. Drizzle with any extra chilli dressing from the salad bowl, and serve with mixed pickled vegetables on the side.