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Nutrition Facts

Serving Size 1 (504g)

Recipe makes 4 servings

The following items or measurements are not included below:

4 boneless pork chops

Calories 1545
Calories from Fat 78 (5%)
Amount Per Serving %DV
Total Fat 8.7g 13%
Saturated Fat 2.5g 12%
Monounsaturated Fat 2.9g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 211mg 70%
Sodium 2211mg 92%
Potassium 541mg 15%
Total Carbohydrate 319.4g 106%
Dietary Fiber 7.3g 28%
Sugars 23.0g
Protein 37.2g 74%

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Asian Pork OAMC

CraftScout

Bento OAMC

CraftScout

Katsu-don (Pork Cutlet Donburi)

Recipe #24280 | 40 min | 30 min prep | add private note

By: Stewie
Apr 3, 2002

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!

SERVES 4 (change servings and units)

Ingredients

Coating

  • 3 tablespoons flour
  • 1 egg, beaten
  • 1 cup japanese breadcrumbs (panko)

Broth

Directions

  1. 1
    Heat 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.
  2. 2
    Trim off fat from the pork and pound it to make it thin.
  3. 3
    Sprinkle with salt and pepper.
  4. 4
    Dust first with flour, then dip into the beaten egg, then the panko crumbs.
  5. 5
    Fry in the oil until light brown--about 4 minutes/side.
  6. 6
    Drain on paper towels and then cut into 1" strips.
  7. 7
    Mix the broth ingredients together in a bowl.
  8. 8
    Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
  9. 9
    Add the slices of 1 pork cutlet and cook one minute.
  10. 10
    When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
  11. 11
    Add 2 Tbsp. green peas and cook 30 seconds more.
  12. 12
    Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
  13. 13
    Repeat this for the remaining servings.

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Featured Reviews for This Recipe

From: auntyjenna

On Oct 27, 2009

This recipe is awesome! My boyfriend was born in Japan and he says this recipe taste just like how his mom made it at home. I did make some changes, I used boneless skinless chicken thighs instead of pork and added some sauteed onions and green onion for garnish. Excellent and Authentic! Thank you!

0 people found this review helpful

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  • From: MommaChef

    On Jul 16, 2009

    This has been a fave of mine since growing up in Japan during my childhood. I'm so glad to have this recipe here now - the flavors are accurate to what I've had back then & even from our local favorite Japanese restaurant now. The broth stores well in the fridge. Thanks for posting this!

    0 people found this review helpful

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  • From: Ilovemy4kids

    On Sep 11, 2007

    Really enjoyed this dish. The pork cutlets were absolutely delicious, tender yet crunchy. Sauce though, was too sweet for us, so next time we will half the amount of sugar. THank you so much for posting.

    1 person found this review helpful

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    From: CraftScout

    On May 2, 2007

    Oh, my . . . We don't give out many 5 stars, but this was soooooooooo delicious. I used leftover tonkatsu, but other than that followed the recipe exactly (and the tonkatsu recipe was pretty much the same). Now I have to make tonkatsu OAMC style, huge batches at a time and freeze them, just so that I can defrost them and make this recipe on a whim! Absolutely fantastic. Thank you very much for the great recipe!

    1 person found this review helpful

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  • Read all 6 reviews

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