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Nutrition Facts
Serving Size 1 (523g) Recipe makes 4 servings The following items or measurements are not included below: 4 slices ginger
Calories 898
Calories from Fat 253		(28%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 8.4g
	Trans Fat 0.0g
Cholesterol 348mg		116%
Sodium 3403mg		141%
Potassium 927mg		26%
Total Carbohydrate 115.3g		38%
	Dietary Fiber 6.2g	24%
	Sugars 14.6g
Protein 42.6g		85%
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i think i'm turning japanese

chia

Katsudon

Recipe #61838 | 44 min | 20 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: chia
May 8, 2003

This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

SERVES 4 (change servings and units)

Ingredients

1/2 lb pork cutlet or 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
1/4 cup oil
chopped scallion (to garnish)

Directions

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.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Pork
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > Asian > Eastern > Japanese
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: Ilovemy4kids

On Oct 27, 2009

As she ate, she kept commenting about how delicious this chicken dish was. All my son had to say was that this was restaurant quality, and that was enough for me to file this under favourite recipes. Thank you so much for sharing.

0 people found this review helpful

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From: petlover

On Jun 19, 2008

Amazing!! I made this exactly as directed, with chicken breasts cut into tenders, except i used sake i(instead of mirin ) and 1 tb extra sugar in the sauce-- i also simmered the sauce while everything was cooking so that the sauce reduced down and the onions carmelized a bit. I served this over basmati rice. All I can say is that i will definately make this dish again-- thank you for this amazing and delish recipe!!

1 person found this review helpful

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From: Hey Jude

On May 28, 2003

VERY good! We loved the broth and double dipping the cutlets gives them the eggy texture that katsudon should have. After dipping and cooking the cutlets, I was left with about 1 cup of beaten egg, so while I kept the cutlets warm in the oven, I cooked the leftover egg mixture in the same pan in which I cooked the cutlets, and then served it on top of the katsudon. Chia, you've 'scooped' me on the katsudon, your recipe is replacing my old one. Total thumbs up, everyone was happy with dinner tonight! Thanks for the recipe!

7 people found this review helpful

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From: LuvMyBabies

On Mar 20, 2007

omigosh chia....i gotta say I LOVE YOU!!! lol. i lived in japan for a year. and one of the famous signature food was katsudon. it was just my favorite. ate it all the time. but once i moved back to the states...i wasn't able to find any restaurants that could replicate that flavor that i miss. and then i found your recipe..and omigosh...it's VERY AUTHENTIC in taste. only difference in japan was that it had a thin layer of egg that was obviously dipped in the yummy sauce around the crispy pork cutlet. this really was delicioius and it took me back to japan. this has beat out all my favorite recipes on recipezaar. this is now going on my #1. katsudon is originally made w/ pork but i made mine w/ thin sliced chicken breast. i think i like it better w/ chicken! THANK YOU so much for posting and sharing this recipe. you have no idea how happy you've made me and my family to have found this!

6 people found this review helpful

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