Japanese Pork Chop over Rice (Katsudon)

Japanese Pork Cutlet over rice

Japanese Pork Cutlet over rice

Japanese Pork Chop over Rice (Katsudon)

  • Servings: 4-6
  • Time: 1 hr
  • Difficulty: medium
  • Print


  • 6 pork chops, choose thin type of pork chops
  • few green onions, sliced green portion only
  • 4 eggs, lightly beaten
  • cooked rice
Coating ingredients:
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 2 cups bread crumbs


  • 1 cup dashi
  • 5 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tsp sugar
  1. Tenderize pork chops by pounding with meat mallet.  Towel dry the pork chops, and marinate with little salt and pepper.  Set aside for 15 minutes.
  2. Prepare 3 plates.  Place flour, egg, and breadcrumbs in every plate, in this order.
  3. Take a piece of pork chop, and pat it in the plate of flour.  Gently shake off the excess flour.
  4. Dip the floured pork chop in the plate of beaten egg mixture.
  5. Transfer the pork chop and press gently into the breadcrumbs.
  6. Repeat the same procedure with the remaining pork chops.
  7. Heat frying oil in pan till hot.  Deep fry pork chops till golden brown on both sides.
  8. Remove and cut into pieces, and place over each rice-filled bowl.
  9. Bring sauce ingredients to boil.  Add green onion  and beaten eggs.  When eggs are almost set (DO NOT OVERCOOKED), pour over the pork and rice.
  10. Serve HOT and enjoy!

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