Katsudon recipe - ingredients, nutrition and when to eat it
Katsudon is a rice bowl topped with crispy pork cutlet gently simmered in a soy-based broth with egg and onion.
Katsudon is a rice bowl topped with crispy pork cutlet gently simmered in a soy-based broth with egg and onion. Warm and satisfying, it is perfect for a busy lunch or a comforting dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 606.5g serving): 836.5 kcal · protein 45.7g · carbohydrate 108.3g · fat 21.4g · sodium 1415mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lightly press the breadcrumbs on with your fingertips so the coating is less likely to come off during frying.
Tips: Let the pork cutlet rest for 2 minutes after frying instead of slicing it right away, so less juice escapes.
Tips: For a tender texture, turn off the heat when the egg whites are set but the yolks are still slightly soft.
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Ingredients (1 serving)
- Pork loin — 120 g
- All-purpose flour — 12 g
- Egg — 1 pc
- Breadcrumbs — 25 g
- Cooking oil — 10 g
- Onion — 70 g
- Soy sauce — 15 g
- Mirin — 10 ml
- Sugar — 4 g
- Water — 80 ml
- Rice (white rice) — 210 g
- Ground black pepper — 0.5 g