Low Sodium Katsudon
Savor the comforting flavors of Japan with this Low Sodium Katsudon recipe, a healthier twist on the beloved classic. Perfect for those looking to reduce sodium without sacrificing taste, this dish features crispy breaded pork cutlets nestled atop fragrant bowls of short-grain white rice and bathed in a savory yet light sauce made with low-sodium soy sauce, mirin, and dashi stock. Tender sautéed onions and softly set eggs complete the dish, delivering a rich, satisfying texture in every bite. With simple prep and smart ingredient swaps, this katsudon is ideal for anyone craving authentic Japanese comfort food with a wellness-conscious spin. Garnished with fresh green onions for a burst of flavor, it’s ready in just 50 minutes and perfect for a cozy dinner for two.
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Recipe Information
Ingredients
- 2 pieces Boneless pork chops
- 1 cup Panko breadcrumbs
- 0.25 cup All-purpose flour
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 medium Onion
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Mirin
- 0.75 cup Dashi stock (low sodium)
- 2 cups Cooked short-grain white rice
- 1 stalk Green onions
- 0.25 teaspoon Ground black pepper
Instructions
Prepare the pork chops by pounding them to about 1/2 inch thickness using a meat mallet.
Season the pork chops with ground black pepper.
Set up a breading station with three shallow dishes: one with flour, one with 1 beaten egg, and one with panko breadcrumbs.
Dredge each pork chop in flour, then dip in the egg, and coat with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat.
Fry the breaded pork chops in the hot oil until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Slice the onion thinly and sauté in a saucepan until soft and translucent.
In a small bowl, mix the dashi stock, low-sodium soy sauce, and mirin.
Pour the mixture over the sautéed onions and bring to a simmer.
In a separate bowl, beat the remaining 2 eggs.
Place the fried pork cutlets into the saucepan on top of the onions.
Slowly pour the beaten eggs over the onions and pork, cover the pan, and cook until the eggs are just set, about 2-3 minutes.
Place cooked rice in bowls and carefully slide the pork cutlet with eggs and onions over the rice.
Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 27.9 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1550 mg | 33% | |
*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.
