Authentic home cooking from Japan, with US measurements. 
Katsudon (Pork Cutlet Rice Bowl)
Hearty and filling! You can make this quickly and easily by using store-bought pork cutlets or by frying them in advance.
Katsudon (Pork Cutlet Rice Bowl)
Hearty and filling! You can make this quickly and easily by using store-bought pork cutlets or by frying them in advance.
Open in Cookpad AppSteps
- 1
For this recipe, use light brown sugar for a rich sweetness and unique flavor.
- 2
Trim any tough tendons from the pork loin and season both sides with salt and pepper.
- 3
Dredge the pork in flour, dip in beaten egg, then coat with panko breadcrumbs. Fry in oil at 350°F (180°C) until golden brown. Cut into bite-sized pieces.
- 4
Slice the onion and cut the mitsuba into 1-inch (3 cm) pieces.
- 5
In a small pan, combine the simmering sauce for one serving and add 1/4 of the sliced onion. Simmer until the onion softens.
- 6
Arrange the cutlet pieces on top, pour in 2 beaten eggs, sprinkle with mitsuba, and cover with a lid.
- 7
When the eggs are just softly set, pour everything over a bowl of rice and top with shredded nori.
- 8
Repeat steps 5–7 to make 4 servings.
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