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Slices of breaded pork on top of rice and garnished with green onions there are some cooked onions on the left side of the pork and purple chopsticks resting on the bowl.

Japanese Katsudon and Rice Bowl

Grace
This delicious Japanese dish is serious comfort food! Breaded pork cutlets are fried and then served with egg over rice in a bowl with a sweet and savory broth! Your whole family will love it!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 927 kcal

Equipment

  • skillet or cast iron pan with a cover

Ingredients
  

  • ½ lb thin cut pork loin chops approximately 4 each
  • 4 ea large eggs 1 for breading the pork, 3 reserved
  • 3 tablespoon flour for dusting the cutlets
  • salt to taste
  • pepper to taste
  • 1 cup panko I used Kikkoman
  • ¼ - ½ cup olive oil plus extra if needed
  • 1 onion sliced thinly
  • 3 ts mirin I used Aji-Mirin from Kikkoman
  • 2 tablespoon soy sauce I used Kikkoman
  • ¾ cup chicken broth
  • 1 ts sugar
  • 2 green onions sliced
  • 6 cups steamed rice cooked

Instructions
 

  • Add salt and pepper to both sides of your pork cutlets, and then dust lightly with flour.
    Pair of tongs holding a pork chop that is being dipped into flour that is in a white bowl.
  • Lightly beat one egg. Place in one container, and place the cup of panko in a separate container. Dip each cutlet into the egg, allowing the excess to run off. Then dip both sides into the panko, covering both sides with the bread crumbs. Thinly slice your onion and set aside.
    A pork chop covered in egg and panko in a white bowl filled with panko.
  • Heat up your oil in a skillet (cast iron preferred) over medium high heat. You can start with ¼ cup of oil, and add additional if necessary. Once the oil is hot, place your cutlets into the skillet, and fry both sides for approximately 4-5 minutes each or until both sides are golden brown. Keep an eye on them and turn as necessary to prevent from burning. Once cooked drain on paper towels.
    Four brown breaded pork chops frying in oil in a cast iron pan.
  • Turn the heat down to medium. Remove the pan from the heat source, and then scrape and remove the bits from your skillet (there is likely to be panko etc in the pan).
    Oil and browned bits of food both on a spatula and in a cast iron pan.
  • Make your broth: mix the chicken broth, mirin, sugar, and soy sauce together. Add to the skillet (after bits removed) and then add your onions, and allow to simmer for around 2-4 minutes until slightly softened.
    Slices of onion simmering in a soy based broth.
  • In the meantime, take your drained pork cutlets, and slice them into pieces as in the image. Lightly beat the remaining 3 eggs.
    Breaded pork chops cut into pieces and a whole breaded pork chop on the left hand side with more pork chops in the background.
  • Add the sliced pork cutlets to the top of the onions that are simmering in the broth. Then add the lightly beaten eggs to the skillet, pouring around the cutlets. Keep the heat around medium or medium low, and continue to cook until the egg is set. Cover the skillet to help it along.
    Breaded pieces of pork chops sitting atop onions and surrounded by an egg and broth mixture in a cast iron pan.
  • That's it! Serve over hot steaming rice in a bowl and garnish with green onions!
    Breaded pork chop pieces on top of rice in a bowl and green onions garnishing the top of the pork chop pieces.

Notes

Enjoy this delicious Japanese Pork Katsudon Rice Bowl anytime you desire some comfort food or a taste of Japan!  Your whole family will love this yummy dish!  Garnish with green onions, and perhaps serve with some sake.  :-)

Nutrition

Calories: 927kcalCarbohydrates: 88gProtein: 29gFat: 50gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gTrans Fat: 0.1gCholesterol: 202mgSodium: 727mgPotassium: 505mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 3mgCalcium: 95mgIron: 3mg
Keyword katsudon, pork, ricebowl
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