Katsudon Pork Cutlet Rice Bowl
A comforting Japanese bowl featuring a crispy breaded pork cutlet simmered in a savory dashi broth with onions and eggs over steamed rice.
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Ingredients
- 4 pieces Pork loin chops, pounded thin
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup All-purpose flour
- 6 pieces Large eggs, beaten
- 1 cup Dashi stock
- 4 tablespoons Soy sauce
- 4 tablespoons Mirin
- 2 teaspoons Granulated sugar
- 1 large Yellow onion, thinly sliced
- 4 cups Steamed white rice
- 2 stalks Green onions, chopped(optional)
- 2 cups Vegetable oil for frying
Instructions
- 1
Season pork chops with salt and pepper, then dredge in flour, dip in 2 beaten eggs, and coat thoroughly with panko breadcrumbs.
- 2
Heat oil in a deep skillet to 350°F and fry the pork cutlets until golden brown and cooked through, about 3-4 minutes per side.
- 3
Remove cutlets from oil, drain on paper towels, and slice into 1-inch wide strips.
- 4
In a small saucepan or individual skillet, combine dashi, soy sauce, mirin, sugar, and sliced onions. Bring to a simmer over medium heat until onions are soft.
- 5
Place one sliced pork cutlet on top of the simmering onion mixture.
- 6
Pour 1/4 of the remaining beaten eggs over the cutlet and onions; cover with a lid for 30-60 seconds until the egg is just set but still slightly runny.
- 7
Slide the entire contents of the pan over a bowl of warm steamed rice.
- 8
Garnish with chopped green onions and serve immediately while the crust is still slightly crisp.
Nutrition per Serving
720
Calories
38g
Protein
82g
Carbs
26g
Fat
2g
Fiber
12g
Sugar
1150mg
Sodium
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