Katsu-Don (Pork Cutlet Rice Bowl)

Breaded pork cutlets on top of rice with egg and onion sauce. The dish is topped with green onions

5 from 2 votes

Katsu-Don (Pork Cutlet Rice Bowl)

This Katsudon also known as a Japanese Cutlet Rice Bowl is made with crispy fried pork cutlets simmered in a deletable dashi sauce. The sautéed onions, soft eggs and rice combination makes this dish the ultimate comfort food!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Japanese

Servings: people

Calories: 234kcal

Author: Dana

Ingredients

Pork Katsu (panko breaded pork cutlet)

1 pound pork chop (2 chops) boneless
¼ cup all-purpose flour
1 egg
½ cup panko bread crumbs
½ teaspoon salt
pinch of black pepper
2-3 cups vegetable or canola oil for frying

Sauce

1 tablespoon soy sauce
1½ cup dashi broth (can sub with vegetable)
1 tablespoon mirin
1 tablespoon sake or white wine optional
¼ white onion sliced
1 egg

Bowl Assembly

2 bowls of warm white rice
sliced pork katsu
sliced green onions optional

Instructions

Make katsu

Tenderize pork chops by hitting the pork chop with the back of your knife or a meat pounder on both sides. Then, cut 2-3 slits on the edge of the pork chop to ensure it doesn't shrink during frying.
Add ½ teaspoon of salt and pinch of black pepper on both sides of the pork chop.
Prepare the panko breading station by beating 1 egg in a bowl. Next, place all purpose flour on a plate. Place panko bread crumbs with some salt and pepper on a plate.
Dip the marinated pork chop in the flour mixture, then eggs, and finally, panko bread crumbs. Make sure the panko bread crumbs are sticking well to the pork chop and not falling off.
Cook the panko breaded pork chops (katsu) in the air-fryer or frying in oil.
air-fry method: Drizzle or spray some oil on the pork chops. Place breaded panko pork chops in the air fryer at 350 degrees Fahrenehit for 5-7 minutes. Then, flip over and cook for another 3-5 minutes until golden brown. Rest the pork chop until its cool, then slice the pork chop.
frying in oil method: 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 oil. Fry for 10 minutes until both sides are golden brown. Rest the pork chop until its cool, then slice the pork chop.

Make sauce

Make the dashi sauce by mixing dashi broth, soy sauce, mirin and sake in a bowl(optional). Then, slice onions. Beat 1 egg in a bowl and set aside.
On a shallow pan, add sauce and onions on low-medium heat. Once the onions are cooked and the sauce is boiling, add beaten eggs. Cook eggs for 30 seconds.

Assemble bowl

Add white rice, then the sauce with eggs. Top off the bowl with katsu and green onions. Enjoy while warm.

Video

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

EXPERT TIPS

Cut 2-3 slits on the edge of the pork chop to ensure the pork doesn't shrink during frying.

Add some salt and pepper to the panko bread crumbs. Season as you go to ensure that your food has flavor throughout the dish.

If you're air-frying the katsu, you can fry the panko bread crumbs on a skillet with some oil until it becomes golden brown. Then, coat the katsu in the bread crumbs and air-fry. This method will make the katsu more crispy!

Nutrition