Katsudon (Japanese Pork Cutlet on Rice)

Katsudon is a comforting Japanese dish featuring crispy pork cutlets nestled on a bed of fluffy rice, topped with a savory egg and onion mix. It's a delightful blend of textures and flavors that satisfies every craving.

Course Main Course

Cuisine Japanese

Keyword comfort food, easy dinner, Japanese cuisine, pork cutlet, rice bowl

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 550kcal

Author Liza A

Ingredients

Tonkatsu

2 pork loin chops bone-in or boneless
Sea salt and freshly ground pepper
1 egg beaten
¼ cup all-purpose flour
1/2 cup Panko breadcrumbs
Vegetables oil for frying

Katsudon

½ onion
3 eggs
½ cup chicken broth or water
1 tbsp sake
1 tbsp sugar
2 tbsp mirin
2 tbsp soy sauce

Instructions

Making the Tonkatsu

Prepare the chops by making 3-4 slits on one end to prevent chops from curling when frying. Season chops with salt and pepper.
Spread flour on shallow dish. Beat egg in second shallow dish. Spread Panko breadcrumbs in third shallow dish.
Coat the pork with the flour thoroughly, dip in beaten eggs and then coat with the breadcrumbs, pressing gently to adhere.
Heat the oil in a skillet or wok over medium high heat. Fry the breaded pork chops until browned and cooked. Drain on paper towel-lined plate.

Making the Katsudon

Cut the tonkatsu(s) crosswise into pieces that are a little larger than bite-sized. Peel the onion and slice into wedges. Beat the eggs lightly.
In a bowl, mix together stock, sake, sugar, mirin and soy sauce. Stir well.
In a small frying pan, pour half of the sauce mixture and bring to a boil. Add half of the onion and simmer briefly. Add slices from one tonkatsu. Pour half of the beaten eggs gently along the edge of the simmering sauce, cover and continue to simmer for about 30 second while shaking the pan. Put hot rice into a bowl and top with slices of tonkatsu and egg mixture. Repeat this process for the other portion.

Notes

Recipe source: “Recipes of Japanese Cooking” cookbook

Nutrition