Go Back

Katsudon Rice Bowl

Course Main Course
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings


  • 2 pcs boneless pork chops pounded to a centimeter thick

Breading procedure

  • 1/2 cup all-purpose flour
  • 1 piece egg beaten for coating
  • 1 cup panko bread crumbs

Katsu Sauce

  • 1 tbsp Soy Sauce
  • 2 tsp Mirin
  • 2 pcs eggs
  • 1 pc onion small
  • 1 piece scallion chopped
  • 2 tsp Sugar
  • 1/2 cup dashi or chicken stock


  1. Season the pork with salt and pepper and prepare three bowls for the breading procedure. Place the beaten egg, flour and bread crumbs in three separate bowls. First dredge the pork in flour, after which dip it in the egg mix, then lastly, coat it with bread crumbs. 

  2. Carefully lay the meat in hot oil and cook for 5 minutes on each side, until golden brown. Slice the pork into half an inch thick strips and set aside on a plate lined with paper towel. 
  3. To prepare the sauce, slightly caramelize the chopped onions in a pan under medium heat. Then, pour the chicken stock, soy sauce, sugar and Mirin to the pan. Place your sliced pork on top of the onions and just before you are about to serve your meal, drizzle the egg over everything. Cook over medium heat until the egg is set and serve over a cup of steamed rice. Garnish your dish with scallions and enjoy!