Katsu-nabe (pork cutlet hot pot) recipe - ingredients, nutrition and when to eat it
Katsu-nabe is a Japanese rice bowl made by gently simmering crispy pork cutlet in a broth of onions and egg until tender and juicy.
Katsu-nabe is a Japanese rice bowl made by gently simmering crispy pork cutlet in a broth of onions and egg until tender and juicy. It makes a comforting dinner on a cold evening or a hearty one-bowl meal.
Japanese · 35 minutes to cook
Nutrition (per 736g serving): 1063.7 kcal · protein 52g · carbohydrate 110.1g · fat 42.4g · sodium 1484.5mg
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: If you simmer the pork cutlet in the broth too long, the coating will soften quickly, so cook it only until the beaten egg is half set.
Tips: If the pork loin is thick, gently press the center before frying so it cooks evenly.
Tips: Make the broth slightly stronger so it tastes right over rice, then adjust the soy sauce slightly if the onions release extra moisture.
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Ingredients (1 serving)
- Pork Loin — 120 g
- Breadcrumbs — 4 Tbsp
- Flour — 1 Tbsp
- Egg — 2 pc
- Onion — 0.5 pc
- Cooked White Rice — 1 bowl
- Cooking Oil — 3 Tbsp
- Soy Sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Water — 120 ml
- Green onion — 2 Tbsp