Katsudon

Serves 1
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Directions

  1. 1Season pork with salt, pepper, and soy sauce.
  2. 2Season pork with salt, pepper, and soy sauce.
  3. 3Season pork with salt, pepper, and soy sauce.
  4. 4Dust with cornstarch.
  5. 5Dust with cornstarch.
  6. 6Dust with cornstarch.
  7. 7Dip pork in beaten egg.
  8. 8Dip pork in beaten egg.
  9. 9Dip pork in beaten egg.
  10. 10Coat pork in crushed cereal + panko.
  11. 11Coat pork in crushed cereal + panko.
  12. 12Coat pork in crushed cereal + panko.
  13. 13Air-fry at 400°F for 12–14 min (flip halfway) or pan-fry until golden and cooked through.
  14. 14Air-fry at 400°F for 12–14 min (flip halfway) or pan-fry until golden and cooked through.
  15. 15Air-fry at 400°F for 12–14 min (flip halfway) or pan-fry until golden and cooked through.
  16. 16Slice the cooked katsu.
  17. 17Slice the cooked katsu.
  18. 18Slice the cooked katsu.
  19. 19Crack eggs into a bowl, including egg whites.
  20. 20Crack eggs into a bowl, including egg whites.
  21. 21Crack eggs into a bowl, including egg whites.
  22. 22Simmer sliced onion with soy sauce.
  23. 23Simmer sliced onion with soy sauce.
  24. 24Simmer sliced onion with soy sauce.
  25. 25Add mirin to the simmering onions.
  26. 26Add mirin to the simmering onions.
  27. 27Add mirin to the simmering onions.
  28. 28Add sugar or monkfruit to the mixture.
  29. 29Add sugar or monkfruit to the mixture.
  30. 30Add sugar or monkfruit to the mixture.
  31. 31Add honey to the mixture.
  32. 32Add honey to the mixture.
  33. 33Add honey to the mixture.
  34. 34Add sliced katsu to the pan with the simmering sauce and onions.
  35. 35Add sliced katsu to the pan with the simmering sauce and onions.
  36. 36Add sliced katsu to the pan with the simmering sauce and onions.
  37. 37Pour beaten eggs and egg whites over the katsu and sauce.
  38. 38Pour beaten eggs and egg whites over the katsu and sauce.
  39. 39Pour beaten eggs and egg whites over the katsu and sauce.
  40. 40Garnish with chopped green onions.
  41. 41Garnish with chopped green onions.
  42. 42Garnish with chopped green onions.
  43. 43Cover and steam until set.
  44. 44Cover and steam until set.
  45. 45Cover and steam until set.
  46. 46Layer rice in a bowl, then add the egg mixture and top with sliced katsu.
  47. 47Layer rice in a bowl, then add the egg mixture and top with sliced katsu.
  48. 48Layer rice in a bowl, then add the egg mixture and top with sliced katsu.

Ingredients

  • 130 g lean pork loin chop, fat trimmed
  • 130 g lean pork loin chop, fat trimmed
  • 130 g lean pork loin chop, fat trimmed
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 egg
  • 1 egg
  • 1 egg
  • 12 g crushed Heritage Flakes cereal
  • 12 g crushed Heritage Flakes cereal
  • 12 g crushed Heritage Flakes cereal
  • 3 g Japanese panko
  • 3 g Japanese panko
  • 3 g Japanese panko
  • Oil spray
  • Oil spray
  • Oil spray
  • 0.25 onion, sliced
  • 0.25 onion, sliced
  • 0.25 onion, sliced
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp mirin (or monkfruit + water)
  • 1 tsp mirin (or monkfruit + water)
  • 1 tsp mirin (or monkfruit + water)
  • 0.5 tsp sugar or monkfruit
  • 0.5 tsp sugar or monkfruit
  • 0.5 tsp sugar or monkfruit
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 0.5 tbsp honey
  • 1 egg
  • 1 egg
  • 1 egg
  • 30 g egg whites
  • 30 g egg whites
  • 30 g egg whites
  • 100 g cooked white rice
  • 100 g cooked white rice
  • 100 g cooked white rice

Equipment

Air fryerpanbowlchopsticks

Tips

  • For a higher protein crust, use a combination of Japanese panko and high-protein cereal.
  • Add extra egg whites to level up the protein even more.
  • Garnish if desired for presentation and added flavor.
  • Gently place it over a bed of rice
Katsudon | Clip Recipe