Crunchy Japanese Katsudon with Pickled Radish Garnish

Name: Crunchy Japanese Katsudon with Pickled Radish Garnish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Boneless pork chops; Salt and pepper; All-purpose flour; Large eggs; Panko breadcrumbs; Dashi stock; Soy sauce; Mirin; Sugar; Japanese short-grain rice; Water; Radishes; Rice vinegar; Sugar; Salt

A deliciously crispy pork cutlet served over eggy rice and topped with tangy radishes

Katsudon combines crispy fried pork with a savory-sweet dashi broth layered on a warm bed of rice, garnished with pickled radishes for a refreshing crunch.

1 h 30 min
4
Intermediate

Ingredients

For the Pork Cutlet

Boneless pork chops

4 — pounded to 1/2 inch thickness

Salt and pepper

to taste

All-purpose flour

1 cup

Large eggs

2 — beaten

Panko breadcrumbs

2 cups

For the Dashi Broth

Dashi stock

1 cup

Soy sauce

2 tbsp

Mirin

1 tbsp

Sugar

1 tbsp

For the Rice

Japanese short-grain rice

2 cups

Water

2½ cups

For the Pickled Radish Garnish

Radishes

1 cup — thinly sliced

Rice vinegar

1/4 cup

Sugar

1 tbsp

Salt

1/2 tsp

Preparation

Marinating the Pickled Radishes

Mix the pickling solution

In a bowl, mix rice vinegar, sugar, and salt until dissolved.

Add the radishes

Add sliced radishes and ensure they’re submerged.

Marinate

Let them marinate for at least 1 hour in the refrigerator.

Preparing the Rice

Rinse the rice

Rinse the rice under cold water until the water runs clear.

Combine rice and water

Combine rice and water in a rice cooker.

Cook the rice

Cook according to rice cooker's instructions.

Cooking Process

Fry the Pork Cutlets

Coat pork in flour, dip in beaten eggs, and coat with panko. Fry in oil until golden brown and cooked through.

Timing: 15-20 minutes • Heat: Medium-high heat

Simmer the Dashi Broth

In a saucepan, mix dashi stock, soy sauce, mirin, and sugar. Bring to a boil, then simmer.

Timing: 10 minutes • Heat: Low heat

Combine Pork with Broth

Once pork is fried, slice pork and place in the simmering broth for 2-3 minutes to soak flavor.

Plating & Serving