Foryoueats: Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)

Name: Foryoueats: Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)
Total time: 65 min
Ingredients: For the Baked Tonkatsu:; 1 cup panko (Japanese breadcrumbs); 1 Tbsp neutral oil; 2 pieces boneless pork loin chops (½-inch thick) (4 oz, 113 g each; for vegan/vegetarian, use tofu or other plant-based meat substitutes); 1 tsp Diamond Crystal kosher salt; freshly ground black pepper; 1 Tbsp all-purpose flour (plain flour) (or more, if needed); 1 large egg (50 g each w/o shell); For the Katsudon:; ½ onion (divided; ¼ onion per serving); 2 large eggs (50 g each w/o shell) (divided; 1 egg per serving; for vegan/vegetarian, use egg substitute such asJUST Egg); 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving); For the Sauce:; 1 cup dashi (Japanese soup stock) (I use a standard Awase Dashi made with kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi); 2 Tbsp sake; 2 Tbsp mirin; 2 Tbsp soy sauce; 2 tsp sugar; For Serving:; 4 sprigs mitsuba (Japanese parsley) (optional; or use chopped green onion/scallion); shichimi togarashi (Japanese seven spice) (optional)

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This Baked Katsudon recipe features crispy tonkatsu, a savory sauce, and fluffy Japanese rice all baked in one dish. Whether using pork or a plant-based substitute, each bite is filled with rich...

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Ingredients

For the Baked Tonkatsu:
1 cup panko (Japanese breadcrumbs)
1 Tbsp neutral oil
2 pieces boneless pork loin chops (½-inch thick) (4 oz, 113 g each; for vegan/vegetarian, use tofu or other plant-based meat substitutes)
1 tsp Diamond Crystal kosher salt
freshly ground black pepper
1 Tbsp all-purpose flour (plain flour) (or more, if needed)
1 large egg (50 g each w/o shell)
For the Katsudon:
½ onion (divided; ¼ onion per serving)
2 large eggs (50 g each w/o shell) (divided; 1 egg per serving; for vegan/vegetarian, use egg substitute such asJUST Egg)
2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
For the Sauce:
1 cup dashi (Japanese soup stock) (I use a standard Awase Dashi made with kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi)
2 Tbsp sake
2 Tbsp mirin
2 Tbsp soy sauce
2 tsp sugar
For Serving:
4 sprigs mitsuba (Japanese parsley) (optional; or use chopped green onion/scallion)
shichimi togarashi (Japanese seven spice) (optional)