Gluten-Free Katsudon
Indulge in the comforting flavors of a Japanese classic with this Gluten-Free Katsudon recipe, a crave-worthy fusion of crispy, golden pork cutlets and savory dashi-infused onion broth served over fluffy steamed rice. Perfectly seasoned pork loin chops are coated in a gluten-free panko crust, then fried to perfection, creating a delightful crunch that contrasts beautifully with the rich umami sauce made from gluten-free soy sauce, mirin, and sugar. Finished with a delicate layer of just-set egg and a sprinkle of fresh green onions, this dish delivers all the warmth and heartiness of traditional katsudon without the gluten. Quick to prepare in under an hour, it’s an ideal dinner for anyone seeking authentic Japanese flavors with a gluten-free twist.
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Recipe Information
Ingredients
- 2 pieces Pork loin chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Gluten-free flour
- 2 large Eggs
- 1 cup Gluten-free panko breadcrumbs
- 1 cup Vegetable oil
- 1 medium Onion
- 1 cup Dashi stock (gluten-free)
- 3 tablespoons Gluten-free soy sauce
- 3 tablespoons Mirin
- 1 tablespoon Sugar
- 2 cups Steamed white rice
- 2 stalks Green onions
Instructions
Begin by patting the pork loin chops dry with paper towels. Season both sides with salt and black pepper.
Prepare a breading station: place gluten-free flour in one shallow bowl, beat one egg in another bowl, and place gluten-free panko breadcrumbs in a third bowl.
Coat each pork chop in flour, shaking off any excess, then dip into the beaten egg, and finally press into the panko breadcrumbs until fully coated.
In a skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, add the breaded pork chops and fry for about 3-4 minutes on each side or until golden brown and cooked through.
Remove the pork and let it rest on a wire rack or paper towel-lined plate.
In a separate pan, heat dashi stock over medium heat. Add gluten-free soy sauce, mirin, and sugar, stirring until the sugar dissolves.
Slice the onion and add to the dashi mixture, cooking until the onion is soft, about 5 minutes.
Beat the remaining egg, slice the fried pork chops into strips, and add them to the pan with the onion broth. Pour the egg over the top and cover, cooking for another 1-2 minutes until the egg is just set.
Divide the steamed white rice between two bowls. Carefully place the pork, egg, and onions over the rice, pouring any remaining broth over the top.
Garnish with finely chopped green onions before serving. Enjoy your Gluten-Free Katsudon!
Nutrition Facts
Calories |
4228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.5 g | 360% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 7609 mg | 331% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 49.0 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 254 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2600 mg | 55% | |
*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.
