Low Fat Katsudon
Discover all the comforting flavors of traditional Japanese katsudon in a healthier, guilt-free twist with this Low Fat Katsudon recipe! Featuring oven-baked pork cutlets coated in crispy panko breadcrumbs, this dish skips the deep frying while delivering the same irresistible crunch. The tender pork is paired with a savory onion and egg sauce made from dashi, low-sodium soy sauce, mirin, and just a hint of sweetness, all served over fluffy steamed rice for a fulfilling meal. Ready in under 40 minutes, this lightened-up katsudon is perfect for busy weeknights when you’re craving authentic Japanese flavors without the extra fat. Garnished with fresh green onions, it’s as visually appealing as it is delicious! Perfect for fans of low-fat Japanese recipes, healthy comfort food, and quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless pork loin chop
- 1 cup panko breadcrumbs
- 2 large egg whites
- 0.25 cup all-purpose flour
- cooking spray
- 1 medium onion
- 0.25 cup low sodium soy sauce
- 2 tablespoons mirin
- 0.5 cup dashi stock
- 1 tablespoon sugar
- 4 large eggs
- 3 cups cooked rice
- 2 stalks green onions
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim any excess fat from the pork loin chops and pound them to about 1/2 inch thickness using a meat mallet.
Set up a breading station with three shallow dishes: one with flour, one with egg whites beaten lightly, and one with panko breadcrumbs.
Dredge each pork chop lightly in flour, then dip into the egg whites, and finally press into the panko breadcrumbs until well coated.
Place the breaded pork chops on the prepared baking sheet and spray both sides lightly with cooking spray.
Bake for 15-20 minutes until the pork is cooked through and the coating is golden and crispy, flipping halfway through cooking.
While the pork is baking, slice the onion thinly and chop the green onions.
In a medium skillet, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add the sliced onion and cook until softened, about 5 minutes.
In a small bowl, mix the cornstarch and water to make a slurry. Add it to the skillet and stir to thicken the sauce slightly.
Beat the eggs and pour them gently over the onion mixture. Cover and cook for 1-2 minutes until the egg is just set but still slightly runny.
Slice the baked pork cutlets into strips and place them over the cooked rice in serving bowls.
Spoon the onion and egg mixture over each bowl, letting it cascade over the pork and rice.
Garnish with chopped green onions and serve immediately.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 41.7 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 302 mg | 23% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1207 mg | 26% | |
*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.
