Katsudon

Satisfy your cravings for Japanese comfort food with this mouthwatering Katsudon recipe! Combining crispy breaded pork cutlets, savory-sweet simmered onions, and fluffy short-grain rice, this dish is a bowl of pure umami bliss. The golden pork is fried to perfection, then gently cooked with a rich dashi-based sauce, soy, mirin, and lightly beaten eggs to create a luscious, flavorful topping. Served over steamy rice and garnished with chopped green onions, this hearty meal is a perfect balance of textures and flavors. Quick to prepare in just 40 minutes, Katsudon is an authentic crowd-pleaser that brings the taste of Japan right to your kitchen.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces Boneless pork loin chops
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.5 cups All-purpose flour
• 3 large Eggs
• 1 cup Panko breadcrumbs
• 2 cups Vegetable oil
• 1 cup Dashi stock
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 0.5 medium, sliced Onion
• 2 cups Cooked Japanese short-grain rice
• 2 tablespoons Chopped green onions
• 1 tablespoon, optional Pickled ginger

Directions

Step 1

Season the pork loin chops with salt and black pepper on both sides.

Step 2

Place the flour, 1 beaten egg, and panko breadcrumbs into three separate shallow dishes.

Step 3

Dredge each pork chop in flour, shaking off the excess, then dip it in the beaten egg, and finally coat it evenly with panko breadcrumbs.

Step 4

Heat vegetable oil in a frying pan over medium heat. Once hot, shallow-fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes on each side.

Step 5

Remove the pork cutlets and let them drain on a paper towel. Slice them into 1-inch wide strips.

Step 6

In another pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

Step 7

Add the sliced onion to the pan and cook until soft, about 3-5 minutes.

Step 8

Meanwhile, slightly beat the remaining two eggs together in a small bowl.

Step 9

Place the sliced pork cutlet over the onions in the simmering sauce.

Step 10

Pour the beaten eggs over the pork and onions, covering them partially. Cook until the eggs are set but still slightly runny, about 1-2 minutes.

Step 11

Divide the cooked rice between two serving bowls.

Step 12

Gently transfer the pork cutlet and egg mixture over the rice in each bowl.

Step 13

Garnish with chopped green onions and serve with pickled ginger on the side, if desired.

Nutrition Facts

Serving size	1746.1 grams (1746.1g)

Amount per serving	% Daily Value*
Calories	5345

Total Fat 459.90g	590%
Saturated Fat 73.80g	369%
Polyunsaturated Fat 268.80g
Cholesterol 694mg	231%
Sodium 3649mg	159%
Total Carbohydrate 242.50g	88%
Dietary Fiber 6.70g	24%
Total Sugars 36.90g
Protein 92.90g	186%

Vitamin D 123IU	615%
Calcium 199mg	15%
Iron 11mg	61%
Potassium 1348mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.5%

Protein: 6.8%

Carbs: 17.7%