Katsudon Pork Rice Bowl

Name: Katsudon Pork Rice Bowl
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 (6 oz) boneless pork loin chops, pounded to 1/2 inch; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 cup all-purpose flour; 2 large eggs (for breading), beaten; 2 cups panko breadcrumbs; 1/2 cup neutral oil (vegetable or canola); 1 large yellow onion, thinly sliced; 1 1/2 cups dashi stock (or chicken broth); 1/4 cup soy sauce; 1/4 cup mirin; 2 tsp granulated sugar; 4 large eggs (for topping), lightly beaten; 4 cups short-grain white rice, cooked; 4 scallions, thinly sliced

A beloved Japanese comfort bowl of crispy panko-breaded pork cutlet simmered in a savory-sweet dashi broth with onion and egg, served over steamed rice.

50 minMediumServes 4700 cal/serving

JapaneseDinnerStovetopStandardHigh ProteinCorn-Free

Ingredients

4 (6 oz) boneless pork loin chops, pounded to 1/2 inch
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 cup all-purpose flour
2 large eggs (for breading), beaten
2 cups panko breadcrumbs
1/2 cup neutral oil (vegetable or canola)
1 large yellow onion, thinly sliced
1 1/2 cups dashi stock (or chicken broth)
1/4 cup soy sauce
1/4 cup mirin
2 tsp granulated sugar
4 large eggs (for topping), lightly beaten
4 cups short-grain white rice, cooked
4 scallions, thinly sliced

Instructions

1

Season 4 (6 oz) pounded to 1/2 inch boneless pork loin chops on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
2

Set up a breading station: 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs (for breading) in a second dish, and 2 cups panko breadcrumbs in a third. Coat each chop in flour, then egg, then press into panko to cover completely.
3

Heat 1/2 cup neutral oil (vegetable or canola) in a large skillet over medium-high heat. Fry pork chops in batches, 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a cutting board and let rest 3 minutes, then slice into 3/4-inch strips.
4

Pour off most of the oil, leaving a thin coating. Add 1 large thinly sliced yellow onion and cook over medium heat until softened, about 3 minutes.
5

Add 1 1/2 cups dashi stock (or chicken broth), 1/4 cup soy sauce, 1/4 cup mirin, and 2 tsp granulated sugar to the skillet. Bring to a simmer.
6

Nestle the sliced pork cutlets into the simmering broth over the onion. Pour 4 lightly beaten large eggs (for topping) evenly over the top. Cover and cook on low heat for 2-3 minutes until the eggs are just set but still slightly custardy.
7

Divide 4 cups cooked short-grain white rice among bowls, spoon the cutlet and egg mixture over the top, and garnish with 4 thinly sliced scallions.

Questions

Can I make Katsudon Pork Rice Bowl gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 2 cups panko breadcrumbs, 1/4 cup soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Katsudon Pork Rice Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Katsudon Pork Rice Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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