Dairy-Free Katsudon
Savor the bold and comforting flavors of this unique **Dairy-Free Katsudon**, a Japanese classic reimagined for those avoiding dairy. This dish features crispy, golden-brown panko-crusted pork cutlets nestled in a savory soy-based broth simmered with tender onions and a delicate layer of soft-cooked eggs. Served over a bed of steamed white rice and garnished with vibrant green onions, this recipe is a delightful balance of textures and umami-rich flavors. Perfect as a quick weeknight meal, this dairy-free twist on traditional katsudon retains its authentic essence while catering to dietary preferences. With simple ingredients like soy sauce, mirin, and chicken stock creating its signature sauce, this hearty bowl promises a satisfying and wholesome dining experience.
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Recipe Information
Ingredients
- 2 pieces Pork cutlets
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
- 1 medium Onion
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar
- 1 cup Chicken stock
- 2 stalks Green onion
- 2 cups Cooked white rice
Instructions
Season the pork cutlets with salt and pepper on both sides.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dredge each pork cutlet in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the breaded pork cutlets and cook for about 3-4 minutes on each side or until golden brown and crispy. Remove from the pan and let them drain on paper towels.
Thinly slice the onion. In a separate saucepan, combine the soy sauce, mirin, sugar, and chicken stock. Add the sliced onions and bring to a boil over medium heat. Reduce the heat and simmer until the onions are soft, about 5 minutes.
Slice the cooked pork cutlets into strips. Distribute the pork strips evenly throughout the onion mixture in the saucepan.
Beat the remaining eggs and pour them over the onion and pork mixture. Cover and let the egg set partially, about 2-3 minutes.
Slice the green onions finely and sprinkle them over the mixture in the saucepan just before serving.
Divide the cooked rice between two bowls and top with the pork, onion, and egg mixture.
Serve immediately, garnished with extra green onions if desired.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 41.4 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 252 mg | 19% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
