Katsudon – Pork Cutlet Bowl with Rice

pork cutlet bowl

Well, folks, this is a first. Never have I ever, knowingly anyway, eaten something that was researched and made because it was seen and talked about on a cartoon. Yes, you read that right. A cartoon. I’ve mentioned before that out of my daughters, it’s my youngest that likes to cook and bake. About six months ago, after watching a Japanese anime series, Yuri On Ice, in which the main character would celebrate his ice skating performances by eating Katsudon, pork cutlet bowl, she decided it sounded so good so she researched it, selected this recipe, made it and served it to us and we all enjoyed it. She’s since made it several more times.



  • 4 thin boneless pork chops
  • S&P
  • all-purpose flour
  • egg wash, 1 egg + 2 tablespoons water, beaten well
  • Panko bread crumbs
  • Oil for frying
  • 1/2 onion, cut into quarters
  • 4 eggs, beaten very slightly
  • Cooked Jasmine rice
  • 6 tbsp. Soba sauce or create your own

for Soba Sauce:

  • 4 tbsp. sugar
  • 8 tbsp. soy sauce
  • 4 tbsp. mirin
  • 1 cup of water


Rinse and pat the pork until dry; season with salt & pepper. In 3 bowls, add flour to one, beaten eggs to another, and breadcrumbs to the last one.

Using a deep skillet, warm oil to medium high heat. While the oil is warming, coat each pork chop with flour, shaking off excess, coat with egg, and press into breadcrumbs. Add each pork cutlet into the oil and fry until golden brown, turning to brown on each side. Cut into the center to ensure it is thoroughly cooked. When done, remove and rest pork on cooling rack for 5 minutes, then cut into slices.

In a small bowl, add the soba sauce, or whisk together the mixture of sugar, soy sauce, mirin, and 1 cup of water. Remove any excess oil in the pan used for frying the pork, add some sauce, enough to layer the skillet and cook the onion over medium heat until tender. Return the sliced pork pieces to the skillet, and pour some more sauce over the top and allow to cook for a few minutes more. Pour the lightly beaten eggs over the top, cover with a lid and cook until eggs are cooked to your preference whether that be half or mostly cooked. Serve in bowls atop rice; garnish with green onions, if desired.

Source: http://www.goboroot.com/katsudon-pork-cutlet-bowl-with-rice/

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