- 3 large eggs
- ⅓ cup dashi stock (or chicken stock)
- 2 teaspoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake (I used Mirin)
- ¼ teaspoonpotato starch
- 2 teaspoonsvegetable oil
- 90 gramsonion (thinly sliced about ½ small )
- 380 grams Tonkatsu (1 very thick cutlet or 2 thinner ones)
- 1 scallion (chopped, for garnish)
- 2 bowls cooked short-grain rice
Katsudon
- 1 lb pork loin or tenderloin or other pork cutlet
- 2 eggs
- 1/4 cup flour
- 1 1/4 cup panko bread crumbs
- salt and pepper
- oil spray
Katsu Sauce: - ¼ cup ketchup
- 2 tbs oyster sauce
- 2 tbs Worcestershire sauce
- 1 tsp sugar
- Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize using a rolling pin or meat tenderizer.
- Optional step: Place your panko in a skillet and toast on stovetop on medium heat until panko turns golden brown (about 3-5 minutes).
- Mix eggs and flour in a shallow dish.
- Lightly salt and pepper your pork.
- Dip pork in the egg/flour batter, making sure both sides are well coated.
- Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides.
- Preheat air fryer to 360 degrees F.
- Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is. My pork that was about 3/4 inches thick took 18 minutes.
- Tonkatsu is commonly served over rice with katsu sauce (you can buy this at an Asian market) and cabbage salad.
Instructions
- Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.
- Add the dashi, sugar, soy sauce sake and potato starch to a bowl and stir to combine.
- Add the oil and onions to a non-stick frying pan over medium high heat and saute the onions until soft and just starting to brown.
- Push the onions to the edge of the pan and add the tonkatsu in the center.
- Pour the sauce around the cutlet and cover for 1 minute to let the sauce thicken and the katsu reheat.
- Remove the lid and flip the katsu over using a spatula. This ensures the katsu is well seasoned on both the top and bottom.
- Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Personally I like my egg creamy, so I let it steam until the egg is set on the bottom but still a little runny on top. By the time it gets to the table, the residual heat cooks it to a creamy custard texture.
- Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top.