Japanese Katsudon (Pork Cutlet Rice Bowl)
Translated from German, the language of the reel.
Riku • リク • 陸 cooked this in an Instagram reel, in German. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added nutrition.
Watch the original reelImported by Anonymous on SeeMeCook
A traditional Japanese comfort dish featuring a crispy breaded pork cutlet (Tonkatsu) simmered in a savory dashi broth with onions and eggs, served over a bed of steamed rice. Often eaten in Japan before exams for good luck.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, fish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Season the pork cutlet with salt and pepper on both sides.
Dredge the pork in flour, dip it into a beaten egg, and then coat it thoroughly with Panko breadcrumbs.
Heat neutral oil in a pan and deep-fry the breaded pork until it is golden brown and cooked through. Remove and slice into strips.
In a small skillet, combine the sliced onion, dashi, soy sauce, mirin, and sake. Bring to a simmer over medium heat until the onions are tender.
Place the sliced Tonkatsu (fried pork) on top of the simmering onion and sauce mixture.
Lightly beat the remaining egg and pour it over the pork and sauce. Cover the pan and let it cook briefly until the egg is just set but still slightly runny.
Slide the entire contents of the skillet onto a bowl of warm steamed rice.
Notes
In Japan, Katsudon is a popular 'victory' meal because 'Katsu' sounds like the Japanese word for 'to win'. It is traditionally served in a deep bowl (Donburi).
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1109
- Protein
- 51 g
- Carbs
- 127 g
- Fat
- 40 g
- Fiber
- 4 g
Where the calories come from
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