Crispy Katsudon
Pan-fried pork cutlet topped with a sweet onion sauce and crispy tempura bits, served with steaming hot rice. This Japanese dish is a twist on the classic katsudon recipe.
Ingredients
- ●4 slices, 1/4 inch thick Pork cutlet
- ●2 medium Bulb onion
- ●4 cloves Garlic
- ●1 cup Crispy tempura bits
- ●4 cups cooked Fragrant Japanese rice
- ●1 cup Katsudon saucesee below for sauce recipe
Instructions
- 1
1. In a shallow dish, beat the eggs and mix with a pinch of salt.
- 2
2. Season the pork cutlets with a pinch of salt and pepper.
- 3
3. Dip the pork cutlets in the egg mixture, coating both sides evenly.
- 4
4. Heat a large non-stick pan with a tablespoon of oil over medium-high heat.
- 5
5. Add the coated pork cutlets and pan-fry until golden brown and crispy, about 3-4 minutes per side.
- 6
6. Transfer the pork cutlets to a plate and set aside.
- 7
7. In the same pan, add another tablespoon of oil and sauté the sliced onions until caramelized, about 8-10 minutes.
- 8
8. Add the garlic and sauté for an additional minute.
- 9
9. Add the katsudon sauce and stir to combine.
- 10
10. Return the pork cutlets to the pan and simmer for about 2-3 minutes, until the sauce has thickened.
- 11
11. Serve the pork cutlets on a bed of cooked Japanese rice and top with crispy tempura bits.
- 12
12. Garnish with green onions and serve immediately.