4.9 from 116 votes
Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Katsudon is a Japanese dish featuring tender pork cutlets coated in flour, egg, and panko breadcrumbs, then fried to a golden crisp before being simmered in a savory sauce with onions and eggs. Served over steamed white rice and garnished with scallions, it offers a satisfying balance of crunchy and soft textures, with sweet and umami flavors from the dashi-based broth and mirin seasoning.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
2
servings
Calories:
688 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 688
% 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.