Medium30 min
Where it comes from
Katsudon is a beloved dish in the Kanto region, where it is often enjoyed as a hearty meal, combining the influences of Japanese and Western cooking from the Meiji era.
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On the Palate
What goes into it
How it's made
- 1
Coat pork cutlets in flour, beaten egg, and panko, then fry until golden brown.
- 2
Slice onion and simmer in a mixture of dashi, soy sauce, mirin, and sugar.
- 3
Place fried pork cutlet over the onions and pour beaten egg over it.
- 4
Cover and cook until the egg is just set.
- 5
Serve over a bowl of steamed rice and garnish with sliced green onion.
