cookingoJapan
🇯🇵 A TASTE OF JAPAN
Katsudon (Pork Cutlet Rice Bowl).
Comforting Japanese rice bowl — crispy panko-crusted pork cutlet simmered with egg and sweet-savory onion in dashi, served over rice.
- Total time
- 35 min
- Servings
- 2 people
- Difficulty
- Medium
Ingredients
For 2 servings · Check off as you go
0 of 7 ingredients ready
Let's make it.
4 stepsFry the katsu
Bread pork with flour, egg, panko. Deep fry or shallow fry until golden and cooked through. Rest and slice into strips.
15 min
Simmer toppings
In a small pan, simmer sliced onion in dashi + soy/mirin/sugar mix until soft.
8 min
Add egg and katsu
Place sliced katsu on the onion. Beat eggs and pour over. Cover and cook until egg is just set but still soft.
4 min
Serve over rice
Slide the katsu-egg mixture over hot rice. Garnish with green onion or beni shoga.
2 min
Cooking Tips
The egg should be just set but still slightly runny (runny is traditional). Pour the egg mixture in a circular motion and cover immediately for perfect texture.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 780 kcal
- protein
- 38 g
- carbs
- 82 g
- fat
- 32 g
- fiber
- 3 g
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