Name: Katsudon (Japanese Pork/Chicken Cutlet and Egg Rice Bowl)
Yield: 2
Ingredients: 2 center-cut boneless pork chops or chicken breast fillets, pounded down to a centimeter thick; salt and pepper; flour (for dusting); 1 egg; 1 cup panko; oil (for frying); 1/2 cup dashi stock or chicken stock; 2 teaspoons sugar; 1 tablespoon soy sauce; 2 teaspoons Mirin; 2 large eggs; 1 medium onion (thinly sliced); 2 servings steamed white rice; 1 scallion (chopped)

Ingredients

(Servings: 2)

2 center-cut boneless pork chops or chicken breast fillets, pounded down to a centimeter thick

salt and pepper

flour (for dusting)

1 egg

1 cup panko

oil (for frying)

1/2 cup dashi stock or chicken stock

2 teaspoons sugar

1 tablespoon soy sauce

2 teaspoons Mirin

2 large eggs

1 medium onion (thinly sliced)

2 servings steamed white rice

1 scallion (chopped)

Katsudon (Japanese Pork/Chicken Cutlet and Egg Rice Bowl)

Ingredients

Steps

Nutrition Facts

Comments

Katsudon (Japanese Pork/Chicken Cutlet and Egg Rice Bowl)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts