Katsudon features crispy breaded pork chops in a soft, flavorful egg-onion sauce served over warm sushi rice.
Ingredients (2 servings):
- 2 pork cutlets (approx 150 g each)
- 2 eggs
- 150 ml Ayuko tonkatsu sauce
- 1 onion, thinly sliced
- 2 cups cooked Ayuko sushi rice
- 150 ml dashi or vegetable broth (Coming Soon)
- Flour, egg wash, and breadcrumbs (panko, Coming Soon)
- Oil for frying
Instructions:
- Season the pork cutlets lightly, then dredge in flour, dip in beaten egg, and coat with breadcrumbs.
- Heat a generous layer of oil; fry the cutlets until golden and cooked through (approx 5–6 min per side). Drain on paper towel and slice.
- Warm the broth in a small pan, add the onion, and simmer until translucent.
- Stir in Ayuko tonkatsu sauce.
- Beat the eggs and pour over the onion mixture, lay cutlet slices on top, and cook on low until the egg has set but remains tender.
- Divide sushi rice between two bowls and spoon the pork-egg mixture on top. Serve hot.
Allergens: Gluten (breadcrumbs, tonkatsu sauce), Egg (coating, sauce), Soy (tonkatsu sauce), May contain sesame.
