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
- In a large skillet add 1 tbsp olive oil and heat over medium.
- Add onions and cook until softened.
- Add carrots and mushrooms and additional olive oil if needed. Cook for about 4-5 minutes.
- Stir in 1 tbsp Katsu sauce to the vegetable mixture.
- Beat 2 eggs in a bowl with 2 tsp soy sauce.
- Push vegetables to the side of the pan, spray the pan with cooking spray, and add beaten eggs.
- Scramble the eggs then mix in with veggies.
- Keep warm and warm up cooked rice.
- Mix 1 tbsp Katsu sauce into hot rice.
- Meanwhile in another large, deep skillet heat vegetable oil over medium.
- Beat one egg in a bowl then add panko to a plate and season with salt and pepper.
- Dip pork loin chops, one at a time, in egg then pat in seasoned panko breadcrumbs.
- 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.
- Drain on a paper towel lined plate, slice into pieces and cover to keep warm.
- 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.
- 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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