Japanese Katsudon Pork Rice Bowl

Name: Japanese Katsudon Pork Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces pork loin cutlets (pounded to 1/2 inch thickness); 1 cup all-purpose flour; 2 cups panko breadcrumbs; 2 large eggs (beaten); 2 tablespoons vegetable oil; 2 cups cooked Japanese short-grain rice; 1/2 cup dashi stock; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; 1 medium onion (thinly sliced); 4 large eggs (lightly beaten); 2 tablespoons chopped green onions

StandardJapaneseLunch|DinnerComfort FoodFamily-FriendlyAsian Cuisine

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A comforting Japanese dish featuring crispy pork cutlet, simmered in a savory and slightly sweet sauce, served over a bed of fluffy rice.

Macronutrients per serving

132

grams

Protein

36.0g 27%

Fat

28.0g 21%

Carbs

68.0g 52%

Rich in nutrients

☀️ Vitamin B12

35% DV

Supports nerve function and energy production

🔺 Iron

20% DV

Essential for blood production

🔺 Selenium

40% DV

Important for thyroid health

💧 Omega-3

5% DV

Supports heart health

Ingredients

Main Ingredients

4 pieces pork loin cutlets pounded to 1/2 inch thickness
1 cup all-purpose flour
2 cups panko breadcrumbs
2 large eggs beaten
2 tablespoons vegetable oil
2 cups cooked Japanese short-grain rice

Sauce

1/2 cup dashi stock
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
1 medium onion thinly sliced

Topping

4 large eggs lightly beaten
2 tablespoons chopped green onions

Instructions

1 Season the pork cutlets with salt and pepper. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and coat with panko breadcrumbs.
2 Heat vegetable oil in a large skillet over medium heat. Fry the pork cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
3 In a separate pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
4 Add the sliced onions to the sauce and cook until they are soft, about 5 minutes.
5 Slice the cooked pork cutlets into strips and add them to the simmering sauce.
6 Pour the lightly beaten eggs over the pork and onion mixture. Cover and cook until the eggs are just set, about 2-3 minutes.
7 Divide the cooked rice into serving bowls. Top each bowl with the pork and egg mixture.
8 Garnish with chopped green onions before serving.