Katsudon (Pork Cutlet Rice Bowl)

Deep-fried pork cutlet simmered in a sweet and savory sauce with egg and onions, served over rice. A comforting and satisfying Japanese rice bowl.

Prep Time

20 minutes

Total Time

45 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.10/serving

Season:

🌍 Year-round

Meal Type:

Lunch

Cuisine:

Japanese

Main Ingredient:

Pork•Eggs•Rice

Mood:

Comfort Food

Ingredients

Servings

4piecesPork loin chops(About 1/2 inch thick)

£6.50

0.5cupAll-purpose flour(For dredging)

£0.20

2largeEggs(Beaten)

£0.60

2cupsPanko breadcrumbs(Japanese breadcrumbs)

£1.50

3cupsVegetable oil(For deep frying)

£1.20

1largeOnion(Sliced thinly)

£0.40

4largeEggs(Lightly beaten)

£0.60

1.5cupsDashi(Japanese soup stock)

£2.00

4tablespoonsSoy sauce

£0.30

4tablespoonsMirin(Japanese sweet rice wine)

£0.70

2tablespoonsSugar

£0.10

4bowlsCooked Japanese rice(For serving)

£2.00

2tablespoonsGreen onions(Chopped, for garnish)

£0.30

Total Cost

£16.40

£4.10 per serving

Instructions

1.
Prepare the pork: Pound the pork loin chops to about 1/4 inch thickness. Season lightly with salt and pepper.
2.
Bread the pork: Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each pork chop in flour, then dip in egg, and finally coat evenly with panko breadcrumbs.
3.
Deep fry the pork: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the breaded pork chops into the hot oil, frying for 3-4 minutes per side, or until golden brown and cooked through. Remove from oil and drain on a wire rack.
4.
Prepare the sauce: In a large skillet or saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
5.
Simmer the katsudon: Add the sliced onions to the simmering sauce and cook until softened, about 5 minutes.
6.
Cut the cutlets: Cut the fried pork cutlets into bite-sized strips.
7.
Add the cutlet and eggs: Arrange the sliced pork cutlets over the onions in the skillet. Pour the lightly beaten eggs over the pork and onions. Cover the skillet and cook until the eggs are set to your liking, about 2-3 minutes (the eggs should still be slightly runny).
8.
Serve: Spoon the cooked rice into individual bowls. Carefully slide the katsudon mixture (pork, onions, and eggs) over the rice. Garnish with chopped green onions and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

850 kcal / 3556 kJ

Carbs

75g

29% of RDA

Fat

45g

64% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

15 g

17% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Do not overcrowd the deep fryer when frying the pork. Fry in batches to maintain the oil temperature.

Adjust the amount of sugar in the sauce to your preference.

For a richer flavor, use a good quality dashi.

If you prefer a more cooked egg, cook the katsudon for a longer time until the eggs are fully set.

You can use leftover cooked tonkatsu to make this dish.

Cooking Equipment

Deep fryer or large pot

Large skillet or saucepan

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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