Katsudon
Dive into the irresistible flavors of Katsudon, a classic Japanese comfort food dish that combines crispy pork cutlet, tender onions, and fluffy eggs simmered in a savory dashi broth, all served atop a bed of steaming Japanese rice. The star of the show is the golden panko-crusted pork, fried to perfection and then gently simmered in a rich blend of soy sauce, mirin, and sugar, creating a perfect balance of sweet and salty flavors. With its quick prep time of just 20 minutes, this comforting bowl is not only delicious but also surprisingly easy to make at home. Garnished with fresh green onions and optional pickled ginger for a pop of vibrant flavor, Katsudon is ideal for those seeking a hearty and satisfying meal that's as authentic as it is comforting. Perfectly suited for fans of Japanese cuisine, this recipe brings the taste of a beloved restaurant classic straight to your kitchen.
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Recipe Information
Ingredients
- 2 pieces Boneless pork loin chops
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups All-purpose flour
- 3 large Eggs
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 1 cup Dashi stock
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Sugar
- 0.5 medium, sliced Onion
- 2 cups Cooked Japanese short-grain rice
- 2 tablespoons Chopped green onions
- 1 tablespoon, optional Pickled ginger
Instructions
Season the pork loin chops with salt and black pepper on both sides.
Place the flour, 1 beaten egg, and panko breadcrumbs into three separate shallow dishes.
Dredge each pork chop in flour, shaking off the excess, then dip it in the beaten egg, and finally coat it evenly with panko breadcrumbs.
Heat vegetable oil in a frying pan over medium heat. Once hot, shallow-fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes on each side.
Remove the pork cutlets and let them drain on a paper towel. Slice them into 1-inch wide strips.
In another pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add the sliced onion to the pan and cook until soft, about 3-5 minutes.
Meanwhile, slightly beat the remaining two eggs together in a small bowl.
Place the sliced pork cutlet over the onions in the simmering sauce.
Pour the beaten eggs over the pork and onions, covering them partially. Cook until the eggs are set but still slightly runny, about 1-2 minutes.
Divide the cooked rice between two serving bowls.
Gently transfer the pork cutlet and egg mixture over the rice in each bowl.
Garnish with chopped green onions and serve with pickled ginger on the side, if desired.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 36.7 g | 183% | |
| Polyunsaturated Fat | 134.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2115 mg | 92% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 15.4 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 149 mg | 11% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 995 mg | 21% | |
*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.
