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Le Chaudron recipe
Katsudon porc pané
Katsudon (breaded pork rice bowl)
⏱ 40 minServes 2Medium740 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2pork cutlets, 150 g / 5 oz each
100 g (3½ oz)panko breadcrumbs
2beaten eggs
1yellow onion, sliced
400 ml (1⅔ cups)dashi
3 tbspsoy sauce
2 tbspmirin
300 g (11 oz)cooked Japanese rice
- 2 pork cutlets, 150 g / 5 oz each
- 100 g (3½ oz) panko breadcrumbs
- 2 beaten eggs
- 1 yellow onion, sliced
- 400 ml (1⅔ cups) dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 300 g (11 oz) cooked Japanese rice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Coat the pork in panko, pressing firmly on both sides, and chill for 10 minutes.
- Heat the frying oil to 170°C (340°F) and fry the cutlets for 4 minutes until golden and crisp.
- Drain on paper towels and cut into 2 cm (¾ in) strips.
- Thinly slice the onion and simmer in the dashi with the soy sauce and mirin for 5 minutes until translucent.
- Lay the pork on the onion, drizzle in the beaten eggs, cover and cook for 2 minutes until just set.
- Divide hot Japanese rice between two deep bowls, top with the pork and egg and serve right away.
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