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Delicious Katsudon (Pork Cutlet Rice Bowl) Recipe

Katsudon (Pork Cutlet Rice Bowl)

There's something incredibly comforting about a warm bowl of Katsudon, featuring tender pork cutlets over a bed of fluffy rice. It's not just a meal; it's a hug in a bowl!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Katsudon
  • 2 cups cooked rice This will serve as the perfect base for your Katsudon.
  • 1/2 cup all-purpose flour For dredging the pork.
  • 1 large egg, beaten This gives your pork a beautiful coating.
  • 1 cup panko breadcrumbs These give the pork a light, crispy texture.
  • 1/2 cup dashi stock A key component of the sauce.
  • 2 tablespoons soy sauce Adds depth and umami flavor.
  • 2 tablespoons mirin A touch of sweetness to balance the saltiness.
  • 1 tablespoon sugar Enhances the flavors in the sauce.
  • 2 large eggs (for topping) Create a rich and velvety layer over the pork.

Equipment

  • Large Skillet

Method
 

  1. Step 1: Start by seasoning the pork chops with salt and pepper. Dredge each chop in flour, dip it into the beaten egg, and coat it with panko breadcrumbs.
  2. Step 2: Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes per side. Once done, remove them from the skillet and let them drain on paper towels.
  3. Step 3: In the same skillet, combine dashi stock, soy sauce, mirin, and sugar. Bring this mixture to a gentle simmer.
  4. Step 4: Slice the cooked pork chops into strips and place them in the simmering sauce. Gently pour the beaten eggs over the pork and cover the skillet. Let it cook until the eggs are just set, about 2-3 minutes.
  5. Step 5: To serve, place a generous portion of cooked rice in a bowl. Top it with the pork and egg mixture. Garnish with sliced green onions and pickled ginger, if desired.

Notes

If you have leftovers, let them cool completely before storing. Place them in an airtight container in the fridge, where they will last for about 2-3 days.