Katsudon Recipe

Michelle Kim

Follow this recipe to prepare a delicious Katsudon, a popular Japanese dish made with breaded and fried pork cutlet simmered with onions and eggs in a savory-sweet sauce, served over rice.

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Japanese

Servings

Calories 650 kcal

Equipment

1 Frying pan For frying the pork cutlet
1 Small saucepan For simmering the pork cutlet with sauce

Ingredients

2 Pork loin cutlets
to taste Salt and pepper
1/2 cup Flour for dredging
1 Egg beaten
1 cup Panko breadcrumbs
as needed Vegetable oil for frying
1 Onion thinly sliced
1/2 cup Dashi or water
2 tbsp Soy sauce
1 tbsp Sugar
1 tbsp Mirin
2 Eggs lightly beaten
2 bowls Cooked rice

Instructions

Season the pork cutlets with salt and pepper.
Dredge the cutlets in flour, dip in beaten egg, then coat with panko breadcrumbs.
Heat oil in a frying pan and fry the cutlets until golden brown and cooked through.
Remove from oil and drain on paper towels. Slice into strips.
In a small saucepan, combine dashi, soy sauce, sugar, and mirin. Bring to a boil.
Add sliced onions and simmer until soft.
Place sliced pork cutlet on top of the onions in the pan.
Pour beaten eggs over the pork and onions. Cover and cook on low until eggs are just set.
Serve the mixture over bowls of steamed rice.

Notes

For a healthier version, try baking the breaded pork cutlets instead of frying them.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 65gProtein: 30gFat: 30gSaturated Fat: 10gCholesterol: 200mgSodium: 1200mgPotassium: 450mgFiber: 2gSugar: 8gVitamin A: 15000IUVitamin C: 4.1mgCalcium: 800mgIron: 0.4mg

Keyword Egg, Japanese Comfort Food, Katsudon, Pork Cutlet, rice