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Katsudon

The ultimate rice bowl, in my opinion! Tuck into juicy, crumbed pork encased in a silky egg omelette, with gorgeously glossy teriyaki sauce to top it off, thanks to my version of the Japanese classic.

WATCH THIS RECIPE

Katsudon

PREP TIME
10 minutes
COOK TIME
25 minutes + marinating
SERVES
2
Ingredients

2 cups Japanese short-grain rice

½ cup chicken stock

1 tsp white sugar

4 tbsp Marion’s Kitchen Classic Japanese Teriyaki Marinade (or try my homemade teriyaki sauce recipe)

1 tbsp vegetable oil

1 onion, sliced

3 eggs, lightly whisked

2 tbsp finely sliced spring onion (scallions)

 

Crumbed pork cutlets:

2 x 180g (6 oz) pork loin steaks

sea salt

½ cup plain (all-purpose) flour

2 eggs

2 cups panko breadcrumbs*

vegetable oil, for shallow-frying

Steps
  • Step 1

    Cook the rice according to the packet instructions. Keep warm and, just before serving, divide the rice between two serving bowls.

  • Step 2

    For the crumbed pork cutlets, place the pork loin steaks between 2 sheets of baking paper. Use a rolling pin or meat mallet to gently pound pork to 1cm thickness (about 3/8 inch). Season generously with salt and set aside for at least 30 minutes and up to overnight. Then pat the cutlets dry.

  • Step 3

    Spread flour onto a large plate or shallow tray. Break the eggs into a shallow bowl and lightly whisk. Place breadcrumbs on another large plate. Coat each pork steak in flour, shaking off excess. Then dip pork into egg mixture, then coat in breadcrumbs.

  • Step 4

    Pour enough vegetable oil into a large frying pan to cover the base up to 1cm deep (about 3/8 inch). Place pan on medium-high heat and, when oil is hot, cook crumbed pork, in batches, for 2–3 minutes on each side or until golden and just cooked through. Drain on kitchen paper and season with salt. When cool enough to handle, cut pork cutlets into thick slices.

  • Step 5

    In a small bowl, combine the chicken stock, sugar and teriyaki sauce. In a large frying pan, heat the vegetable oil over medium-high heat. Add the onions and cook until softened. Pour the chicken stock mixture into the pan and simmer for 3-4 minutes or until thickened slightly. Carefully lay each sliced pork cutlet into each half of the pan. Drizzle the pork and onions with the whisked eggs.  Cover with a lid and cook for about 2 minutes or until the egg is just set.

  • Step 6

    Remove the pan from heat and divide pork and egg mixture between bowls of rice. Sprinkle with spring onion and serve warm.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5.0
5.0 out of 5 stars (based on 3 reviews)
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A beautiful simple dish

July 25, 2023

One of our favorites we added an Asian style salad with it

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Beatrice W

A favourite

March 13, 2023

Absolutely beautiful dish! Sometimes we even add vermicelli noodles in the onion/terriyaki which is super tasty as well.

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Chelsea

i LOVE MARION......aannnd...MAMA NOI!!

August 15, 2022

I am obsessed with watching and learning from Marion’s Videos. I watch them everyday and save them all.. Her videos are so easy to follow and her fun nature makes it so easy to understand. I have now purchased so many spices and ingredients in her recipes and am ready to rock! So very nice to see Mom and daughter working together!

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Anita

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