Pork Cutlet Rice Bowl

Many of the main Japanese dishes have a hint of sweet. This rice bowl is the same. The savory of the crispy pork chop is perfect with the sweet onions, eggs, and broth. Even though I didn’t use dashi broth and I only used water, my sister and I both agreed that this dish just tasted like the one in restaurants. The original recipe is a bit too sweet, so I reduce the sugar to 4 tablespoons in the following recipe. I believe this should just be right now. Give this a try! I think you will really like it.

Pork Cutlet Rice Bowl (Katsudon) (Adapted from Stewie’s Katsu-don on Food.com)

3 servings


–   4 cups cooked rice

–   3 – 4 boneless pork chops (thinner cut is better)

–   4 tablespoons flour

–   1 onion (chopped)

–   3 – 4 eggs (lightly beaten), plus 1 egg for pork chops (beaten)

–   1 cup panko

–   vegetable oil

–   salt

–   black ground pepper


–   1 cup dashi broth or 1 cup water

–   6 tablespoons soy sauce

–   4 tablespoons sugar

–   4 tablespoons mirin (Japanese sweet rice wine)


  1. Dry the pork chops, and trim off fat from the pork. Pound them thin about ¼ inch thick. Season the chops with salt and pepper.
  2. Mix the broth ingredients together in a medium bowl.
  3. In three plates, put the flour, panko, and beaten egg on them separately.
  4. Dust the pork chops first with flour, then dip into the egg. Lastly, coat them with panko. Set aside.
  5. In a large pan or wok with medium-high heat, heat up 3 – 4 tablespoons vegetable oil until a few breadcrumbs dropped into the middle of the oil surface immediately.
  6. Fry the pork chop in the oil until light brown about 2 – 3 minutes per side. Drain on paper towels. When the pork chops are warm, cut them into strips. Set aside.
  7. In another large pan with medium heat, heat the broth until it starts to boil. Add the onions and cook until they are soft, about 5 minutes.
  8. Turn up to high heat. Pour in the lightly beaten egg slowly into the pan and stir gently for a couple times. Cover and cook for 20 – 30 seconds.
  9. When the eggs are cooked, place the pork chops on top of the broth and warm up for about 1 minute.
  10. Place the cooked rice in a deep individual bowl, and cover the rice with the egg mixture and pork chops. Serve immediately.

Where can you buy mirin, panko, and dashi broth?

I found both mirin and panko in normal grocery stores in the Asian food aisle. I didn’t look for the dashi broth, but I am sure you can find it in Japanese supermarket, like Mitsuwa.

Source: Read


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