Description
A beloved Japanese rice bowl featuring crispy breaded pork cutlet served over fluffy rice, topped with a savory-sweet onion and egg sauce, and garnished with green onions.
Ingredients
Units
Scale
- 2 cups cooked Japanese short-grain rice
- 1 boneless pork chop (3/4-inch thick)
- Salt and pepper to taste
- 1/4 cup flour
- 1 egg, beaten (for breading)
- 1/2 cup panko breadcrumbs
- Oil for frying
- 1/2 onion, thinly sliced
- 2 eggs, lightly beaten
- 1/3 cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- Thinly sliced green onions (for garnish)
- Shichimi togarashi (optional)
Instructions
- Season the pork chop with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry the pork cutlet for 3–4 minutes per side, until golden brown and cooked through. Drain on a rack and slice into strips.
- In a separate pan, bring dashi, soy sauce, mirin, sugar, and sliced onions to a simmer.
- When the onions are tender, pour in the lightly beaten eggs and cook for 1–2 minutes until just set.
- Place the cooked rice in serving bowls. Pour the egg and onion mixture over the rice.
- Top with sliced pork cutlet and garnish with green onions and shichimi togarashi if desired. Serve hot.
Notes
- For extra crispiness, rest the fried cutlet briefly before slicing.
- Use a meat mallet to flatten the pork evenly for quicker cooking.
- Substitute chicken breast for a chicken katsudon variation.
- Shichimi togarashi adds a pleasant spicy kick—use to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 640 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 195mg
