Katsudon Japanese Dish
Dive into the comforting flavors of Katsudon, a classic Japanese dish that's both hearty and satisfying. This beloved comfort food features crispy, golden-fried pork cutlets nestled atop a bed of steamed rice, all enveloped in a savory and slightly sweet sauce made from dashi, soy sauce, and mirin. The dish is topped with soft-cooked egg and tender onions, creating a perfect harmony of textures and rich umami flavors in every bite. With a quick prep time and simple steps, Katsudon is an ideal recipe for recreating authentic Japanese cuisine at home. Garnish with fresh green onions for an extra burst of flavor and enjoy this warm, wholesome meal that's perfect for lunch or dinner.
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Recipe Information
Ingredients
- 2 pieces Pork loin cutlet
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 pieces Eggs
- 1 cup Panko breadcrumbs
- 2 cups Cooking oil (vegetable or canola)
- 1 medium-sized Onion
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Sugar
- 0.5 cup Dashi stock
- 4 cups Cooked rice
- 2 stalks Green onion (optional, for garnish)
Instructions
Season the pork cutlets with salt and black pepper on both sides.
Prepare three separate bowls: one with flour, one with one beaten egg, and one with panko breadcrumbs.
Coat each pork cutlet first in flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
Heat oil in a deep frying pan to 350°F (175°C). Carefully place the breaded cutlets into the hot oil and fry for 2-3 minutes per side, or until golden brown and fully cooked. Remove and drain on paper towels.
While the cutlets cool slightly, thinly slice the onion.
In a small saucepan or skillet, combine dashi stock, soy sauce, mirin, and sugar. Heat over medium heat and stir until sugar dissolves.
Add the sliced onion to the sauce and simmer for 3-4 minutes until the onions are soft and translucent.
Lightly beat the remaining 2 eggs in a small bowl. Slice the cooked pork cutlets into 1-inch strips.
Place the cutlet strips on top of the simmering onions in the sauce. Pour the beaten eggs evenly over the top. Cover the pan and cook for 1-2 minutes, or until the egg is just set but still slightly runny.
Divide the cooked rice into two bowls. Carefully slide the pork, onion, and egg mixture over the rice in each bowl.
Garnish with chopped green onions if desired. Serve immediately and enjoy your Katsudon!
Nutrition Facts
Calories |
6320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.7 g | 662% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 32.9 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 288 mg | 22% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1697 mg | 36% | |
*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.
