Katsu Don Pork Cutlet Donburi
Dive into the comforting flavors of Japan with Katsu Don, a hearty pork cutlet donburi that combines crispy panko-crusted pork, tender onions, and a savory-sweet egg topping—all served over a bed of steamed white rice. This quick yet satisfying meal features golden fried pork loin simmered in a rich dashi-infused sauce with soy, mirin, and sugar, perfectly balancing umami and sweetness. Finished with runny beaten eggs and a sprinkle of fresh green onions, this dish delivers a delightful contrast of textures and flavors in every bite. Ready in just 35 minutes, Katsu Don is perfect for busy weeknights or when you crave an authentic Japanese comfort food experience at home.
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Recipe Information
Ingredients
- 2 pieces Pork loin cutlets
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups All-purpose flour
- 3 pieces Eggs
- 0.5 cups Panko breadcrumbs
- 1 cups Vegetable oil
- 1 large (thinly sliced) Onion
- 0.75 cups Dashi stock
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 teaspoons Sugar
- 4 cups Cooked white rice
- 1 stalk (finely chopped for garnish) Green onions
Instructions
Season the pork loin cutlets with salt and black pepper on both sides.
Dredge each cutlet lightly in flour, then dip into one beaten egg, and finally coat evenly in panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
In a deep skillet or frying pan, heat vegetable oil over medium heat to 350°F (175°C). Test the oil by dropping in a breadcrumb; it should sizzle immediately.
Carefully lower the breaded pork cutlets into the hot oil and fry for 3-4 minutes per side until golden brown and fully cooked. Remove and drain on a paper towel-lined plate. Let rest for 5 minutes before slicing into 1/2-inch thick pieces.
In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Add the thinly sliced onion and bring to a gentle simmer over medium heat.
In a small bowl, beat the remaining two eggs lightly. Once the onions have softened, place the sliced pork cutlet on top of the onion mixture, then pour the beaten eggs over the top, covering the pork cutlet evenly.
Cover the pan with a lid and simmer for 1-2 minutes, or until the egg is just set but still slightly runny.
Scoop 2 cups of cooked white rice into each serving bowl. Carefully slide the pork cutlet, onions, and sauce mixture over the rice.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 32.5 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 252 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1628 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.
