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Baked Katsudon (Japanese Pork Cutlet Bowl): Inspired by My Hero Academia (gluten free)
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Inspired by My Hero Academia, I’m making Izuku (Deku) Midorya’s favourite meal, Baked Katsudon! This is an ultimate comfort food and one of my go to meals when I want an easy, warm, and relaxing bowl of goodness! The katsu is crispy and juicy, and the sauce is so flavourful. All of it on top of a fresh bed of hot rice is just amazing! Tasty, warm, comforting, you’ll devour every last grain!
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Baked Katsudon (Japanese Pork Cutlet Bowl): Inspired by My Hero Academia (gluten free)
Inspired by My Hero Academia, I’m making Izuku (Deku) Midorya’s favourite meal, Baked Katsudon! This is an ultimate comfort food and one of my go to meals when I want an easy, warm, and relaxing bowl of goodness! The katsu is crispy and juicy, and the sauce is so flavourful. All of it on top of a fresh bed of hot rice is just amazing! Tasty, warm, comforting, you’ll devour every last grain!
Ingredients
For the Baked Katsu
- 3 cups uncooked Japanese short grain rice
- 1 Tbsp neutral flavoured oil
- 1 cup panko breadcrumbs gluten free
- 4 boneless pork chops about ½ inch thick
- Salt
- Black pepper
- About 3 Tbsp All purpose flour gluten free
- 1 egg
For the Topping
- 4 eggs 1 per serving
- 1 sweet onion ¼ per serving
For the Sauce
- ½ cup water
- 2 tsp instant Dashi Powder
- 4 Tbsp soy sauce gluten free
- 4 Tbsp mirin
- 4 Tbsp sake/chinese cooking wine
- 4 tsp granulated sugar
Instructions
- Wash your rice! Rinse rice multiple times until the water comes through clear. Cook your rice using whichever method you prefer. I use my new rice cooker that I am in love with!
- Cut the onion in half and then into slices, set aside.
- Over medium heat, place panko and oil into a frying pan and mix. Keep the panko moving as it can burn quickly if your heat is too high. Once the breadcrumbs are golden, transfer them to a shallow dish or pan to cool.
- Clean up your pork chops by removing any excess fat and make small slits in the connective tissue where the fat and meat meet.
- Tenderize or pound the meat and then press it back into its original shape.
- Salt and pepper both sides of your meat.
- Sprinkle flour to coat all sides of your pork. Pat off excess flour and make sure that it is fully coated.
- Preheat the oven to 375°F with the fan (convection) and prepare a sheet pan with a roasting rack (silicone or metal).
- Beat 1 egg in a shallow dish and dip your pork into the egg. Coat the pork on all sides with the panko and press the crumbs into the pork. Transfer the breaded pork to your prepared sheet pan. Bake for about 28 minutes until the pork is cooked and no longer pink (internal temp of 145°F)
- Remove the cutlets from the oven, let rest for a few minutes and then slice. Try to go for about ¾ - 1 inch thick slices, but adjust how you like it.
- Combine all your sauce ingredients in a measuring cup.
- Pour ¼ of the sauce and ¼ of your sliced onion into a small frying pan, and bring to a boil. Lower the heat to medium low and cover for about 5 minutes, until your onions are soft and translucent.
- Note: You can absolutely prepare multiple servings at a time (I usually do 2). Use ½ of your sauce, 2 eggs, and 2 cutlets for your two servings. Then divide into your 2 bowls.
- While your onions are cooking, beat 1 egg into a small bowl.
- Carefully transfer one of your sliced cutlets on top of the saucy onions, pour the beaten egg all over, cover and let the eggs cook for about 1 minute until the eggs are slightly set (they will keep cooking off the heat and when placed on the hot rice).
- Fill your bowl with rice and top with your Baked Tonkotsu, egg and sauce. Serve and enjoy! You’ll be devouring this quickly!
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