• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Travel
  • About
  • Shop
  • Contact
cook with dana

Cook With Dana

Katsu-Don (Pork Cutlet Rice)

October 3, 2021

Jump to Recipe Jump to Video Print Recipe

katsu don - pork cutlet

Katsu-don (fried pork cutlet rice bowl) is pork cutlet with egg, onions over a bed of Japanese rice. The dish is sweet, savory and full of umami.

The dish may seem simple but after a bite, the bowl brings you so much comfort and love. The pork cutlet is crispy and the egg/onion sauce is just chef’s kiss. Hope you enjoy this classican Japanese rice bowl recipe!

katsu-don

Ingredients you need for your katsu-don:

  • pork chop (boneless preferred but if theres a bone, you can cut it out ◡̈ )
  • all-purpose flour
  • eggs
  • panko bread crumbs
  • salt
  • black pepper
  • white onion
  • white rice
  • vegetable or canola oil

Sauce:

  • soy sauce
  • dashi
  • mirin
  • sake or white wine (optional)
  • water

Steps to make the katsu-don:

  • Step 1. Tenderize pork chops by hitting the pork chop with the back of your knife or a meat pounder. Cut 2-3 slits on the edge of the pork chop to ensure it doesn’t shrink during frying.
  • Step 2. Add 1/2 tsp of salt and pinch of black pepper on both sides of the pork chop. Marinate for 10-20 minutes.
  • Step 3. To make katsu, beat 2 eggs. Dip the marinated pork chop in the beaten egg mixture, then flour, then egg again, and finally, panko bread crumbs. Make sure the panko bread crumbs are sticking well to the pork chop and not falling off.
  • Step 4. Heat oil to 325 degrees Fahrenehit (low-medium heat). To test if oil is hot enough, put your chopstick in with some flour and see if it bubbles. Do not turn the heat too high because the pork chop will turn brown before the inside is cooked. Once oil is hot enough, place the katsu in the batter. Fry for 10 minutes until both sides are golden brown. Rest the pork chop until its cool, then slice the pork chop.
  • Step 5. Make sauce by mixing 1 tablespoon soy sauce, 1 tablespoon dashi, 1 tablespoon mirin, 1 tablespoon sake, and 1 cup water. Set aside.
  • Step 6. Slice onions and fry onions with a little bit of oil in medium heat saucepan. Add the sauce you made earlier and cook the onions until translucent.
  • Step 7. Add the sliced pork chop and 1-2 beaten eggs (depends on how much egg you like and how big your eggs are) to the onions. Cover for one minute and its done!
  • Step 8. Serve the katsu with warm rice in a bowl! Hope you enjoy!
prok cutlet with eggs and onion katsu don
Print Recipe Pin Recipe
No ratings yet

Katsu-Don

Crispy pork cutlet with egg, onions and savory broth on a bed of hot white rice.
Prep Time40 mins
Cook Time30 mins
Course: Main Course

Ingredients

  • 1 pork chop boneless
  • ¼ cup all-purpose flour
  • 2 eggs
  • ½ cup panko bread crumbs
  • ½ teaspoon salt
  • pinch of black pepper
  • ¼ white onion sliced
  • 1 bowl of warm white rice
  • 2-3 cups vegetable or canola oil for frying

Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon dashi
  • 1 tablespoon mirin
  • 1 tablespoon sake or white wine optional
  • 1 cup water
  • 1-2 eggs

Instructions

  • Tenderize pork chops by hitting the pork chop with the back of your knife or a meat pounder. Cut 2-3 slits on the edge of the pork chop to ensure it doesn't shrink during frying.
  • Add salt and pepper on both sides of the pork chop. Marinate for 10-20 minutes.
  • To make katsu, dip the marinated pork chop in egg, then flour, then egg again, and finally, panko bread crumbs. Make sure the panko bread crumbs are sticking well to the pork chop and not falling off.
  • Heat oil to 325 degrees Fahrenehit (low-medium heat). To test if oil is hot enough, put your chopstick in with some flour and see if it bubbles. Do not turn the heat too high because the pork chop will turn brown before the inside is cooked. Once oil is hot enough, place the katsu in the batter. Fry for 10 minutes until both sides are golden brown. Rest the pork chop until its cool, then slice the pork chop.
  • Make sauce by mixing soy sauce, dashi, mirin, sake, and water. Set aside.
  • Slice onions and fry onions with a little bit of oil in medium heat saucepan. Add the sauce you made earlier and cook the onions until translucent.
  • Add the sliced pork chop and 1-2 beaten eggs (depends on how much egg you like and how big your eggs are) to the onions. Cover for one minute and its done!
  • Serve the katsu with warm rice in a bowl! Hope you enjoy!

Video

@cookwithdana

comfort in a bowl. full recipe on my ig: cookwithdanaa 🍚 #japanesefood #asianfoodie #easyrecipe #dinnerrecipe

♬ Beauty and the Beast – Dream House

Did you make this recipe? 💖

Please give it a 5-star rating or leave a comment below to share your experience! Tag @cookwithdanaa on instagram to show me your beautiful creations😊

in Main Dishes, Recipes # katsu don, pork cutlet, rice bowl

Reader Interactions

you may also like
Easy Ox Bone Soup (Seolleongtang)
Turnip Cake (Loh Bak Go)
Braised Minced Pork Over Rice 肉燥饭
Easy Chinese Hot Pot At Home

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

Sign up & never miss a recipe from cook with dana!

Popular Recipes

Featured

Easy Ox Bone Soup (Seolleongtang)

Turnip Cake (Loh Bak Go)

Latest ‘Grams

My childhood comfort food! 👧🏻 I always look My childhood comfort food! 👧🏻 I always look forward to when my mom would make cheung fun or Hong Kong rice noodles for me as a kid on her way to work on saturday and sunday mornings. Hong Kong rice noodles are known as Cheung fun (腸粉) in Cantonese. Cheung Fun is a popular street snack in Hong Kong and is often served as a dim sum item. These rice noodles are super soft & jiggly after steaming. The rice noodles consists of many layers of noodles so it’s perfect for adding sauces on top. I recommend sauces like XO sauce (dried scallop and shrimp chili oil), hoisin sauce, peanut butter, soy sauce, and oyster sauce for the ultimate food bite! 

google ‘rice noodle dana’ for full recipe or click link in bioooo! 💖 have a lovely weekend my dumplings!
—
#noodles #hongkong #streetfood #easymeals #chinesefood #cantonese #hongkongstreetfood
Currently dreaming of this hong kong french toast Currently dreaming of this hong kong french toast and milk tea combo for brekkies 💭My secret ingredient for my hong kong french toast is dairy milk! I dip shokupan (Japanese white bread or asian style white bread) in dairy milk which really helps soften the bread for extra fluffiness and then dip in egg batter and panko bread crumbs (non-traditional method but SO GOOD!) for that extra crispy bite 😋#gonnaneedmilk

Not only is milk a great ingredient for cooking, milk contains 4 B vitamins, which helps our bodies convert food into energy. So essentially the milk in milk tea is a quick and easy way to kickstart your busy day with energy. If you’re lactose intolerant, don’t worry, lactose-free milk  has all the same nutritional benefits as traditional milk! So… when are you trying this recipe?

Learn more about the benefits of dairy milk @gonnaneedmilk or gonnaneedmilk.com

Full Recipe continued in the comments below! 👇🏼

—
 #ad #asianfood #chinesefood #delicious #breakfast #brunch #cantonese
My new favorite soup right now 😍Here’s a supe My new favorite soup right now 😍Here’s a super easy and not traditional Korean ox bone soup aka Seolleongtang 설렁탕 🥰 Super hot bone broth is topped with beautifully marbled beef, Chinese chives, green onions, and some salt and pepper to taste. Add some Korean kimchi radish and it’s chef’s kiss!

See blog post for more detail on the ingredients (like which bone broth I bought) and full recipe ◡̈ You gotta use somen noodles for this recipe. It only takes 3 minutes to make. Tip: boil noodles at the same time as the broth to make cooking fast🍜
——
#easyrecipes #beef #koreanfood #soup #asianfood #kimchi
Wishing you luck, health and prosperity with this Wishing you luck, health and prosperity with this turnip cake recipe aka loh bok go in cantonese. Gung Hey Fat Choy ([恭喜发财] my dumplings! PS. I don’t recommend saying lai see dou loi unless you’re very close to that relative or you are a young child lol

Full recipe is linked in bio or find on my bloggg 🧧🐰

I finally finished testing out this recipe (it’s beeen a few months haha)! I was struggling with the texture for a little while. Now, the recipe is good to go ◡̈  The flavor is very savory from the chinese sausage and cured pork belly (made from my dad!) and also sweet from the radish. The texture is firm but not too doughy because I loaded this up with lots and lots of radish. You will never find a restaurant that has as much radish as this homemade recipe. Lastly, I pan fried the turnip cake to give it a nice crisp at the end. 

Don’t forget Chinese New Year is celebrated on the eve (21st of January!) so have a nice dinner with your family on Saturday. Then my mom told me to not clean or do any labor on actual Chinese New Years Day (22nd of January). Wishing all you dumplings good health and wealth in the upcoming year.
——
#dimsum #chinesefood #chinesenewyear #lunarnewyear #deliciousfood #tastyfood
This egg drop soup is inspired by my parent’s Ch This egg drop soup is inspired by my parent’s Chinese restaurant 😋Silken tofu is cooked in a sweet chicken broth and cornstarch slurry is added to thicken the soup as well as make the smooth & thick texture. 

Some Cantonese restaurants serve this with real crab meat (highly recommend if you have this!) and the color is on the whiter end (hence why we’re using egg whites!). However, if you want to use the whole egg, feel free to use it! The egg yolk makes the soup more yellow and creamy. 

You can google ‘cook with dana egg drop soup’ for full recipe or find it in my link in bio! Hope you have a wonderful week my dumplings and can’t wait to show you my Chinese New Year recipes! 
🧧🐰

—
#soup #eggs #chinesefood #easyrecipes #tasty #tofu #asianrecipes
Fridge clean out time! 🙃 Crab jeon (omelette) o Fridge clean out time! 🙃 Crab jeon (omelette) or korean seafood pancake is a great recipe to use all your leftover ingredients in the fridge. For groceries, I always use the ‘first in, first out’ method meaning the older groceries need to be used before eating the new stuff. I’m chopping up leftover vegetables and onions in small pieces and mixing them together with imitation crab. The pancake may taste different depending on what ingredients you have but once you mix it with eggs and some flour (especially korean pancake mix!), it will taste scrumptious in it’s own unique way. 

The next time you stock up, make sure to keep some type of seafood in the freezer at all times. For me, I tend to buy extra imitation crab and shrimp. Then you will always have good staples to make with your leftover ingredients. 

Check link in bio for recipe or google ‘crab jeon dana’ to find full recipe and directions ◡̈ Stay dry california dumplings, there’s lots of rain here haha.

—
#koreanfood #easyrecipes #omelette #seafood #deliciousfood
2021 © Cook With Dana
made by soulmuse