Katsudon Japanese Pork Cutlet and Egg Rice Bowl
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
688 kcal
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Course
Main Course
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Cuisine
Japanese
Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Description
The Katsudon Japanese Pork Cutlet and Egg Rice Bowl starts with boneless pork chops pounded thin, seasoned, and lightly dusted with flour. The pork is dipped in beaten egg, coated with panko breadcrumbs, and fried until golden and crispy. The cutlet is then rested while a savory broth is prepared using dashi stock, soy sauce, sugar, and mirin, infused with thinly sliced onions which are cooked until translucent.
The cooked pork is sliced and placed back into the simmering broth and onions, then eggs are lightly beaten and poured over to gently cook, finishing the dish with a delicate, soft egg topping. This mixture is served atop steamed white rice, garnished with chopped scallions for freshness and color. The combination results in tender, crispy pork with a rich, slightly sweet sauce and silky egg, melding textures and tastes typical of this classic comfort food.
This dish works well as a hearty lunch or dinner option, bringing a satisfying protein element alongside rice. It balances the rich flavors of fried pork with the aromatic and sweet notes in the sauce, making it a filling one-bowl meal.
Ingredients
- 2 center-cut (boneless pork chops, pounded down to a centimeter thick)
- salt
- black pepper
- flour (for dusting)
- 1 egg
- 1 cup panko
- neutral cooking oil for frying, generic cooking oil
- 1/2 cup dashi stock or chicken stock
- 2 teaspoons sugar
- 1 tablespoon soy sauce
- 2 teaspoons mirin
- 2 egg large
- 1 onion thinly sliced, medium
- 2 white rice steamed, servings
- 1 scallion (chopped)
Instructions
- Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.
- Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.
- Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
- While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.
- Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 79g | 26% |
| Protein | 48g | 96% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 335mg | 112% |
| Sodium | 917mg | 38% |
| Potassium | 857mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 148mg | 15% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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