1/2 Photos of Katsu-don (Pork Cutlet Donburi)
This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!
My Private Note
Units: US | Metric
- 1656.13 ml steamed rice
- vegetable oil (for frying)
- 4 boneless pork chops, pounded thin
- salt & pepper
- 1Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- 2Trim off fat from the pork and pound it to make it thin.
- 3Sprinkle with salt and pepper.
- 4Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- 5Fry in the oil until light brown--about 4 minutes/side.
- 6Drain on paper towels and then cut into 1" strips.
- 7Mix the broth ingredients together in a bowl.
- 8Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- 9Add the slices of 1 pork cutlet and cook one minute.
- 10When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- 11Add 2 Tbsp. green peas and cook 30 seconds more.
- 12Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- 13Repeat this for the remaining servings.
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Nutritional Facts for Katsu-don (Pork Cutlet Donburi)
Serving Size: 1 (688 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1827.6
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 7.0 g
- Cholesterol 310.0 mg
- Sodium 2115.1 mg
- Total Carbohydrate 319.0 g
- Dietary Fiber 7.2 g
- Sugars 22.5 g
- Protein 76.9 g