Learn . Laugh . Eat

Katsudon

Prep: 15 mins

Cook: 30 mins

The ultimate bowl of comfort food - with crispy pork cutlet, soft eggs, a sweet dashi sauce and sticky sushi rice.

  • 2 boneless pork chops

  • Flour

  • Panko bread crumbs

  • salt and pepper

  • 1 egg

  • Oil for frying

  • 2 eggs, whisked

  • 1/2 white onion, thinly sliced

  • 1 cup cooked sushi rice

  • 2 spring onions, thinly sliced ####The stock

  • 300ml dashi stock

  • 1 tbsp light soy sauce

  • 2 tsp sugar

  • 2 tablespoons mirin

  • Flatten the pork chops to 2cm, cover them with the breadcrumbs and fry them until crispy and cooked through, set aside to rest.

  • In a deep frying pan, pour stock ingredients and sliced onions and simmer for 10 minutes, or until onions are softened and sauce has reduced by ⅓.

  • Slice the pork chops and place on top of the onions and stock.

  • In a bowl whisk two eggs. Add spring onions in the the frying pan and pour eggs on top of the onions and around the pork chops, cover with a lid and cook for 2-3 minutes until eggs are lightly set, they should be runny.

  • Serve on top of a bowl of steamed sushi rice and garnish with spring onions.

How To Make Katsudon

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  • 2 boneless pork chops

  • Flour

  • Panko bread crumbs

  • salt and pepper

  • 1 egg

  • Oil for frying

  • 2 eggs, whisked

  • 1/2 white onion, thinly sliced

  • 1 cup cooked sushi rice

  • 2 spring onions, thinly sliced ####The stock

  • 300ml dashi stock

  • 1 tbsp light soy sauce

  • 2 tsp sugar

  • 2 tablespoons mirin


  • Flatten the pork chops to 2cm, cover them with the breadcrumbs and fry them until crispy and cooked through, set aside to rest.

  • In a deep frying pan, pour stock ingredients and sliced onions and simmer for 10 minutes, or until onions are softened and sauce has reduced by ⅓.

  • Slice the pork chops and place on top of the onions and stock.

  • In a bowl whisk two eggs. Add spring onions in the the frying pan and pour eggs on top of the onions and around the pork chops, cover with a lid and cook for 2-3 minutes until eggs are lightly set, they should be runny.

  • Serve on top of a bowl of steamed sushi rice and garnish with spring onions.

How To Make Katsudon

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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