Katsudon Recipe – Eats Now

Name: Katsudon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1/2 lb pork cutlets or 1/2 lb chicken cutlet; 1 1/2 cups basmati rice; 2 onions, sliced; 2 cups chicken broth; 1/2 cup mirin; 1/2 cup soy sauce; 2 tablespoons sugar; 4 slices ginger; 6 eggs, beaten; 1/4 cup flour; 1/2 teaspoon kosher salt; 1/2 teaspoon pepper, to taste; 2 -3 cups panko breadcrumbs; 1/4 cup oil; chopped scallion (to garnish)

Servings: persons

1/2 lb pork cutlets or 1/2 lb chicken cutlet
1 1/2 cups basmati rice
2 onions, sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce
2 tablespoons sugar
4 slices ginger
6 eggs, beaten
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper, to taste
2 -3 cups panko breadcrumbs
1/4 cup oil
chopped scallion (to garnish)

1
Prepare rice, set aside to keep warm.
2
Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
3
Meanwhile beat the eggs in a large bowl.
4
Mix flour, salt and pepper in a plate and pour panko in another plate.
5
Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
6
Cook in oil until browned on both sides, drain on paper towels.
7
Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 lb pork cutlets or 1/2 lb chicken cutlet, 1 1/2 cups basmati rice, 2 onions, sliced, 2 cups chicken broth, and more.

Yes, Katsudon falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Katsudon

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