October 15, 2013

Japanese Pork Katsu Don Rice Dish


I am proud to be part Japanese and since a young age I have been noshing on Japanese delicacies with my Mom and Grandma. Sushi is by far my favorite but I am also a big fan of Japanese rice and noodle dishes. You have to check out my Somen Noodles recipe here! Today I wanted to share my Pork Katsu Don recipe with y'all. It can be made a few different ways but the basic ingredients include panko breaded pork loin on top of rice, egg, and veggies and served with a sweet and tangy Katsu sauce
Katsu sauce is available in most grocery stores Oriental section. I use the Kikkoman brand. Once you try this flavorful dipping sauce you will be hooked like me! I use it in place of BBQ sauce for dipping and mix it in my fried rice and stir fry recipes too.


Makes 2 large servings
  • 2 boneless pork loin chops
  • 2 cups rice, cooked
  • 2 carrots, peeled and julienned
  • 1 yellow onion, sliced
  • 1 cup mushrooms (4-5 large), sliced
  • 3 eggs
  • 1/2 cup panko breadcrumbs
  • 1 cup vegetable oil
  • 1-2 tbs olive oil
  • 2 tsp soy sauce
  • 2 tbsp Katsu sauce, plus more for dipping on the side
  • salt and pepper, to taste
  • green onion, diced for garnish
  • Japanese pickle aka radish, optional for garnish


  1. In a large skillet add 1 tbsp olive oil and heat over medium. 
  2. Add onions and cook until softened.
  3. Add carrots and mushrooms and additional olive oil if needed. Cook for about 4-5 minutes. 
  4. Stir in 1 tbsp Katsu sauce to the vegetable mixture.
  5. Beat 2 eggs in a bowl with 2 tsp soy sauce.
  6. Push vegetables to the side of the pan, spray the pan with cooking spray, and add beaten eggs.
  7. Scramble the eggs then mix in with veggies.
  8. Keep warm and warm up cooked rice.
  9. Mix 1 tbsp Katsu sauce into hot rice. 
  10.  Meanwhile in another large, deep skillet heat vegetable oil over medium.
  11.  Beat one egg in a bowl then add panko to a plate and season with salt and pepper.
  12. Dip pork loin chops, one at a time, in egg then pat in seasoned panko breadcrumbs.
  13. Add pork chops to oil and cook until golden on one side then flip and cook the other side until golden and the internal temperature is 145 degrees.
  14. Drain on a paper towel lined plate, slice into pieces and cover to keep warm.
  15. To plate: Add a couple scoops of rice then top with veggies then sliced, breaded pork loin. Garnish with sliced green onions and pickled radish. 
  16. Serve with a side of Katsu sauce for dipping pork.

Kikkoman products are my favorite and are found in most grocery store Oriental sections.
Katsu sauce is a thick, sweet Asian dipping sauce.
Make a breading station: dip a boneless pork loin in beaten egg then 
panko breadcrumbs seasoned with salt and pepper.
Heat oil in a deep skillet and add panko crusted pork loin. 
Cook until golden then flip. Cook until pork reaches an internal temp of 145 degrees.
Cook sliced onions in a skillet with olive oil. Once softened add sliced mushrooms and julienned carrots and additional olive oil if needed and cook for an additional 5 minutes. Then add a tbsp of Katsu sauce and stir in.
Mix two beaten eggs and 2 tsp soy sauce in a bowl.
Push veggies to the side, spray with cooking spray and add egg mixture. 
Scramble eggs then mix into veggies.
Cook rice -you want about 2 cups of cooked rice. Mix in 1 tbsp Katsu sauce.
To plate: place cooked hot rice on the plate.
Top with cooked veggies.
Top with sliced breaded pork and garnish with sliced green onions and Japanese sliced radish. 
Serve with a side of Katsu sauce for dipping.
Next time you have a craving for fried rice or an Asian inspired meal try making this dish at home. Or when you are dining at a Japanese restaurant take a break from sushi and order the Pork Katsu Don!

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1 comment:

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