Katsudon pork cutlet and egg rice bowl
Crispy pork cutlet simmered in a sweet dashi and soft egg, piled on hot rice. A proper comfort bowl.
- Time40 min
- LevelMedium
- Costabout £2.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bash the pork steaks flat with a rolling pin. Season, then coat in flour, beaten egg and panko.
- 2
Heat the oil in a frying pan over a medium heat. Fry the pork for 3 to 4 minutes each side until deep golden. Drain on kitchen paper and slice.
7 min - 3
In a clean small pan, simmer the onion, water, dashi, soy, mirin and sugar for 4 minutes until soft.
4 min - 4
Lay the sliced pork on the onions. Pour the lightly beaten eggs around it.
- 5
Cover and cook for 1 minute until the egg is just set but still soft.
1 min - 6
Spoon the rice into two bowls, slide the pork and egg on top and scatter with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.