Pork Cutlet "Katsudon"

Connie "Kiyu" Guerrero


I got this recipe from a Japanes friend of mine.

Katsudon is a deep fried pork cutlet coated in pillow-soft, lightly scrambled eggs served over rice and seasoned with a thin dashi-soy sauce-mirin-sugar sauce. Even though I didn't grow up eating this dish, it just exudes comfort. Pork. Egg. Rice. A simple combination of tasty stuff.


★★★★★ 1 vote

20 Min
45 Min


  • 1 pkg
    pork chop (4 pcs. thin cut)
  • 5 large
  • 1 c
    japanese parsley (for garnish)
  • 1 c
    green onions (sliced 1/4
  • 1 medium
    onions (sliced/divided)
  • 1 clove
    garlic (chopped/divided)
  • 1 1/2 c
    flour (for coating)
  • 1 c
    water (divided)
  • 1 pkg
    panko bread crumbs
  • 3 c
    cooking oil (for frying)
  • 1 pinch
    salt and pepper

  • 1/4 c
    soy sauce (light kikkoman)
  • 1/8 c
  • 1 Tbsp
    dashi grated
  • 1/4 tsp
  • 1/4 c
  • 1/4 c
    slice onions
  • 1/4 c
    green onions
  • 1/4 tsp
    garlic (chopped)

How to Make Pork Cutlet "Katsudon"


  1. Divide 1 egg in half. Add a fourth of the water and beat lightly. Sprinkle a pinch of salt and pepper on the chop and rub. Coat the chop with flour using the brush to evenly spread the coating.
  2. Heat the oil to 360 degrees F. Put the coated chop in the egg wash on both sides. Then add panko crumbs on a separate platter. Generously coat the chop with panko. Drop into the hot oil to fry. Stirring around until golden brown, then turn to cook the other side.
  3. Tendon sauce: (Use a medium frying pan) Add mirin, dashi grated, soy sauce, garlic, slice onions, sugar and water. Cover the pan and let it come to a boil on medium heat. Reduce the heat and let it boil about 3 more minutes. Place the pork cutlets in the sauce and cover the pan for another 20 seconds.
  4. Crack 1 egg and lightly beat the yolk. Pour onto the pork chop and add the green onions on top of the cutlets. Cover the pan and cook on High heat for about 20-30 seconds more. Remove the pan from the heat. Set aside with lid on.
  5. Scoop cooked hot white rice in a bowl. Scoop the cooked pork chop from the frying pan and place over the rice. Add parsley for garnish and cover the bowl with a plate and let it steam.
  6. REPEAT THE ABOVE STEPS FOR THE REMAINING PORK CHOPS. (Use the divided ingredients for each pork chop)

Printable Recipe Card

About Pork Cutlet "Katsudon"

Course/Dish: Pork
Other Tag: Quick & Easy

Show 13 Comments & Reviews

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