Katsudon/Pork Cutlet with Egg Rice Bowl

Ingredients (4 servings)

Pork loin 130g x 4
Salt Pinch
Black pepper Pinch
Cake flour As needed
Beaten egg 1
Panko (Japanese breadcrumbs) As needed
Deep frying oil As needed
【Sauce】 Soy sauce 2 Tbsp
Mirin (sweet cooking sake) 2 Tbsp
Sugar 1 tsp
Sake 1 Tbsp
Water 200ml
Onion 100g
Egg 3
Chives As needed
Rice 200g x 4
S&B Assorted Chili Pepper (Nanami Togarashi) As needed


  1. Cut the onion into thin slices and mince the chives.
    【Pork katsu (breaded pork cutlets)】
    1. Cut the strings in the pork loin. Cover the pork with plastic wrap and pound it using a rolling pin. Salt and pepper both sides.
    2. Coat the pork loin with the flour, beaten egg, and panko, in this order.
    3. Pour the deep frying oil into a frying pan up to 4 cm from the bottom of the pan. Heat the oil to 170°C and put ② in. Deep-fry the pork loin for 5 minutes or until it is cooked through and golden brown. Drain off excess oil.
    4. Cut the pork katsu into 2 cm-wide pieces.
  2. Put the onion from 【1】 and the ingredients in 【Sauce】 into a pot and cook over medium heat.
  3. When the onion is tender, add the cut 【Pork katsu】 into the pot still over medium heat. Pour the beaten eggs over the pork katsu and onion. Cover with a lid and turn off the heat, allowing the eggs to steam for 30 seconds.
  4. Put the rice in a bowl and put 【3】 on top of the rice. Garnish with the chive from 【1】 and S&B Assorted Chili Pepper.