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This culinary masterpiece combines the crispy and savory goodness of breaded pork cutlets with the rich umami flavor of a flavorful sauce, all on a bed of fluffy rice.
4 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Food Recipes, Meat Recipes
Cuisine Japanese
Servings 4 servings
Calories 530 kcal


  • 4 boneless pork chops
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 1 onion, thinly sliced
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1 tablespoon sugar
  • 1 cup dashi broth
  • 4 cups cooked rice
  • 4 green onions, chopped
  • Furikake (optional), for garnish


  • Season the pork chops with salt and pepper. Dredge each chop in flour, dip it into beaten eggs, and coat it with panko breadcrumbs.
  • Warm the vegetable oil in a large skillet over medium heat. Fry the pork chops until golden brown and thoroughly cooked. Transfer them to a plate lined with paper towels to drain excess oil.
  • In the same skillet, remove any excess oil, leaving about 1 tablespoon. Add the thinly sliced onion and cook until softened.
  • In a bowl, combine soy sauce, mirin, sugar, and dashi broth. Pour the mixture into the skillet with the onions. Bring it to a simmer and cook for a few minutes.
  • Slice the fried pork chops into thin strips and add them to the skillet. Allow them to simmer in the sauce for a couple of minutes, ensuring they are evenly coated.
  • In serving bowls, place a portion of cooked rice. Top it with the pork and onion mixture from the skillet.
  • Garnish with chopped green onions and furikake, if desired.
  • Serve the English Japanese Katsudon hot and enjoy!

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