Katsudon (Pork Cutlet and Egg Rice Bowl)
A crispy Japanese pork cutlet simmered with egg and onions in a savory-sweet sauce, served over fluffy steamed rice. This comforting rice bowl is ready in under 30 minutes and tastes just like a Japanese restaurant favorite.
Ingredients
- 2 boneless pork loin chops
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 large egg for coating
- 1/2 cup panko breadcrumbs
- Oil for frying
- 1/2 cup dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1/2 onion thinly sliced
- 2 large eggs lightly beaten
- 2 cups cooked white rice
- Green onions or pickled ginger for garnish
Instructions
- Season pork chops with salt and pepper. Coat in flour, dip in beaten egg, then coat with panko.
- Heat oil in a skillet and fry pork until golden brown and crisp. Drain and slice into strips.
- Combine dashi, soy sauce, mirin, and sugar in a pan and bring to a simmer.
- Add sliced onions and cook until tender.
- Place sliced pork on top of the onions.
- Pour the lightly beaten eggs over the pork and onions. Cover and cook 30–45 seconds, until eggs are softly set.
- Serve the mixture over steamed rice and garnish with green onions or pickled ginger.
Notes
Nutrition Facts
Serving Size: 1 bowl Calories: 520 Total Fat: 18g (23% DV) Saturated Fat: 4g (20% DV) Cholesterol: 190mg (63% DV) Sodium: 890mg (39% DV) Total Carbohydrates: 57g (21% DV) Dietary Fiber: 2g (7% DV) Sugars: 6g Protein: 28g (56% DV)
*Nutrition information is an estimate and will vary based on specific ingredients and portion sizes.*