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+ servings
katsudon

Air Fryer Katsudon

Christie Lai
Katsudon. Crispy panko breaded katsu air fried and then cooked in a sweet dashi-based broth with onion and egg over a bed of rice. A comforting Japanese meal that will keep you coming back for more. Fantastic for a hearty lunch or dinner. Made in 30 minutes for one!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Japanese
Servings 1
Calories per serving 1814 kcal

Ingredients
  

  • 1.5 cups cooked short grain rice to serve
  • 2 eggs beaten

Katsu:

Dashi Broth:

Instructions
 

  • Tenderize pork loin with the back of a knife or meat tenderizer on both sides until it’s a bit flatter. Season with salt. Place potato starch, beaten eggs and panko breadcrumbs in three separate bowls. Then fully coat the pork in potato starch until fully coated. Then coat in egg and lastly panko breadcrumbs.
  • Air Frying Method: Transfer katsu to air fryer basket. Lightly spray vegetable oil over pork. Air fry on one side for 9-10 minutes at 350 degrees F. Then flip over and spray more oil over top and air fry for another 9-10 minutes. Transfer to cutting board and slice into pieces.
    Deep Frying Method: To deep fry the katsu: heat 1 cup of vegetable oil in a large pan on medium heat. Lower coated pork into the hot oil and deep fry on both sides for 6-7 minutes until golden crispy brown on each side and it's no longer pink inside. Transfer to cutting board and slice into pieces.
  • In a small saucepan (6-8 inches) the same size as your large serving bowl add water and dried kelp. Bring to medium heat and allow the kelp to simmer for 10 minutes. Remove the kelp and discard. Skim off the bubbles in the kelp water.
  • Add bonito flakes to the kelp water. Simmer for 3 minutes over low heat. This is your dashi. Pour dashi into a sieve lined with paper towel set over a bowl or cup to catch all the fine bits. Discard the bonito flakes and pour the liquid back into a clean saucepan.
  • To the dashi, add soy sauce, sugar, rice mirin and onions. Bring to a simmer over low heat and cook until onions are softened.
  • Add sliced pork katsu into the center of the pan laying flat over the onions.
  • Pour beaten eggs over the onions and pork. Allow the eggs to cook to your desired texture (for luscious smooth eggs, cook for 1-2 minutes. For fully cooked eggs, cover with a lid and cook until eggs are a bit more solidified).
  • Place hot cooked rice into your large serving bowl.
  • Loosen the edges of the egg using a spatula before sliding everything in the pan on top of cooked rice.
  • Optional: garnish with crushed nori flakes.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Nutrition
Calories: 1814kcal | Carbohydrates: 136g | Protein: 225g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 735mg | Sodium: 1864mg | Potassium: 3194mg | Fiber: 3g | Sugar: 22g | Vitamin A: 682IU | Vitamin C: 5mg | Calcium: 173mg | Iron: 9mg