Katsudon Pork Cutlet

Katsudon is a comforting Japanese dish featuring a crispy pork cutlet served over rice, topped with a flavorful egg and onion mixture. This high-protein dish is both satisfying and packed with umami flavor, perfect for a hearty dinner.

Ingredients

• Pork loin chop - 2 pieces (150g each)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• All-purpose flour - 1/2 cup
• Egg - 1 large
• Panko breadcrumbs - 1 cup
• Vegetable oil - 1/2 cup (for frying)
• Cooked Japanese rice - 2 cups
• Onion - 1 medium, sliced
• Dashi stock - 1 cup
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sugar - 1 teaspoon
• Green onions - 2 tablespoons, chopped (for garnish)
• Nori (seaweed) - for garnish (optional)

Steps

1. Season the pork loin chops with salt and black pepper on both sides.
2. Coat each pork chop in flour, shaking off excess, then dip in beaten egg, and finally coat with panko breadcrumbs, pressing down to adhere.
3. Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the breaded pork chops and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.
4. In the same skillet, remove excess oil, leaving about 1 tablespoon. Add sliced onion and sauté until translucent.
5. Pour in the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer.
6. Slice the cooked pork cutlets into strips and place them on top of the onions in the skillet. Pour the beaten egg over the pork and onions, cover, and cook for about 2-3 minutes, or until the egg is set.
7. To serve, place cooked rice in bowls and top with the pork and egg mixture. Garnish with chopped green onions and nori if desired.

Nutrition

• Calories: 650
• Protein: 39 g
• Carbs: 75 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 180 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from the egg and onions.

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