Katsudon
Japanese pork cutlet rice bowl with egg and onions
Ingredients
Instructions
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Prepare the porkSeason pork chops with salt and pepper on both sides. Dredge in flour, dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
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Fry the pork cutletsHeat oil in a deep pan to 170°C (340°F). Fry the breaded pork for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels, then slice into 2cm strips.
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Prepare the sauceIn a medium saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat until sugar dissolves.
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Cook the onionsAdd sliced onions to the sauce and simmer for about 5 minutes until softened and translucent.
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Add the eggsPour beaten eggs evenly over the simmering onion mixture. Cover and cook for 1-2 minutes until eggs are just set but still slightly runny on top.
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Assemble the katsudonFill two deep bowls with hot steamed rice. Place the fried pork cutlet slices on top of the rice, then pour the egg and onion mixture over the pork, ensuring some sauce soaks into the rice.
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Garnish and serveSprinkle with sliced green onions and serve immediately while the dish is still hot and the eggs are soft.
Nutritional Information
850
Calories
per serving
42
Protein
g
90
Carbohydrates
g
32
Total Fat
g
7
Saturated Fat
g
3
Fiber
g
12
Sugar
g
1250
Sodium
mg
8
Vitamin C
mg
3.5
Iron
mg
Katsudon is Also Known As
Tonkatsu Don, Katsu Donburi, Pork Cutlet Bowl or カツ丼
