Learn how to make one of Japan's most loved dishes, Katsudon! Fluffy steamed rice topped with a crispy pork cutlet, simmered onions and melt in the mouth egg, the ultimate donburi recipe!

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【Related Recipes】
This video's recipe: [ Ссылка ]
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How to cook rice (written version): [ Ссылка ]

【Table of Contents】
00:24 Ingredients
02:05 Prepping the pork chops
03:30 Deep frying the katsu
04:04 Tips for frying
05:00 Prepping onions
05:29 Cooking onions
06:01 Whisking eggs
06:51 Cutting up the katsu
07:26 Adding katsu and egg
07:50 Dishing up

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【Ingredients】
- 2 Portions of white short grain rice

KATSU
- 2 Pork Chops
- Pinch of salt and pepper
- Vegetable oil (amount needed to shallow or deep fry)
- Flour
- 1 egg (+ 1 tbsp milk - optional)
- Panko breadcrumbs

SAUCE
- 2 Eggs
- 1 Onion
- 100ml Water
- 2 Tbsp Sake
- 2 Tbsp Mirin
- 2 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tsp Tsuyu sauce

【Instruction:】
First, cook the rice either in a rice cooker or using your preferred method. (or watch our video, how to cook Japanese rice without a rice cooker)

KATSU
1. Rub a pinch of salt and pepper onto both sides of the meat.
2. Pound the pork chops to tenderize the meat, they should be about 2cm thick.
3. In a bowl, whisk the egg (+ optional step, whisk egg with 1 tbsp of milk.)
4. Prepare two plates, one with flour and one with the panko breadcrumbs.
5. First coat the meat with flour on both sides.
6. Dip them into the egg/milk mix.
7. Next press it into the panko, make sure it’s fully covered.
8. Now, heat the oil in a pan to 170C (340F) If you don’t have a thermometer, just drop a piece of panko into the pan. When it’s sizzling, you know the oil is ready.
9. Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops making a crackling sound, that usually means they’re ready.
10. Place the katsu on a wire rack to let the excess oil drain off.

ASSEMBLE THE DONBURI
1. Cut one onion into thin slices and cook in a medium heat frying pan.
2. Immediately add the 100ml water, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tsp sugar and 1 tsp tsuyu sauce and cook until the onion softens and the sauce is reduced by half.
3. While the onions are softening, crack 2 eggs into a bowl and mix, then cut the katsu into 2cm strips.
4. Add the katsu to the pan and pour in the eggs, evenly distributing them over the katsu and onions.
5. Leave to cook for 1-2 minutes.
6. Put a lid on top and turn off the heat. Allow the eggs to steam cook for 1 minute.
7. Put the cooked rice into a deep bowl and serve the egg and katsu mixture to the top.
8. Garnish with chopped spring onion or your preferred greens.
9. Enjoy!

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