Pork katsu rice bowl

Name: Pork katsu rice bowl
Total time: 40 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 g Japanese short-grain rice, dry; 250 g Pork loin, boneless; 20 g Plain wheat flour; 150 g Egg, without shell; 50 g Panko breadcrumbs; 30 g Rapeseed oil; 100 g Onion; 150 g Prepared fish dashi; 25 g Soy sauce; 20 g Mirin seasoning; 5 g Sugar

Crisp pork cutlet finished in a savoury onion and egg broth.

Estimated total time: 40 minutes2 portionsAbout 890 kcal per portion

Katsudon — real photograph — Photo: Ocdp · CC0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

150 g Japanese short-grain rice, dry
250 g Pork loin, boneless
20 g Plain wheat flour
150 g Egg, without shell
50 g Panko breadcrumbs
30 g Rapeseed oil
100 g Onion
150 g Prepared fish dashi
25 g Soy sauce
20 g Mirin seasoning
5 g Sugar

Method

Cook the rice according to its packet. Pound pork into two thin cutlets; coat with flour, 50 g beaten egg and panko in that order.
Heat oil in a frying pan. Shallow-fry the cutlets for 4–5 minutes each side until golden and cooked through, then slice.
Simmer sliced onion with dashi, soy sauce, mirin and sugar for 6 minutes. Place the sliced cutlets on top.
Pour the remaining 100 g beaten egg around the pork. Cover and cook gently for 3–4 minutes until the egg sets, then serve over rice.

All 30 g frying oil is counted, although some may remain in the pan. The cutlet softens where it touches the broth.

カツ丼

Allergens and ingredient checks

Listed allergens: eggs, fish, gluten, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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