Dairy-Free Katsudon

Satisfy your craving for Japanese comfort food with this irresistible Dairy-Free Katsudon! This recipe delivers all the savory, umami-packed flavors of traditional katsudon while skipping dairy, making it a perfect option for those with dietary restrictions. Featuring golden, crispy pork cutlets nestled atop fluffy white rice and smothered in a rich, soy-based broth with tender onions and a soft layer of eggs, this dish is as comforting as it is vibrant. With simple ingredients like panko breadcrumbs, mirin, and green onions, you’ll achieve authentic Japanese flavors right in your kitchen. Ready in just 40 minutes, this dish is perfect for a weeknight dinner or a fulfilling lunch, offering a harmonious balance of crunch, sweetness, and savory satisfaction. Serve it piping hot and garnish with extra green onions for an elegant finish!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces Pork cutlets
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 pieces Large eggs
• 1 cup Panko breadcrumbs
• 0.5 cup Vegetable oil
• 1 medium Onion
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 1 cup Chicken stock
• 2 stalks Green onion
• 2 cups Cooked white rice

Directions

Step 1

Season the pork cutlets with salt and pepper on both sides.

Step 2

Prepare three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3

Dredge each pork cutlet in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

Step 4

Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, add the breaded pork cutlets and cook for about 3-4 minutes on each side or until golden brown and crispy. Remove from the pan and let them drain on paper towels.

Step 5

Thinly slice the onion. In a separate saucepan, combine the soy sauce, mirin, sugar, and chicken stock. Add the sliced onions and bring to a boil over medium heat. Reduce the heat and simmer until the onions are soft, about 5 minutes.

Step 6

Slice the cooked pork cutlets into strips. Distribute the pork strips evenly throughout the onion mixture in the saucepan.

Step 7

Beat the remaining eggs and pour them over the onion and pork mixture. Cover and let the egg set partially, about 2-3 minutes.

Step 8

Slice the green onions finely and sprinkle them over the mixture in the saucepan just before serving.

Step 9

Divide the cooked rice between two bowls and top with the pork, onion, and egg mixture.

Step 10

Serve immediately, garnished with extra green onions if desired.

Nutrition Facts

Serving size	(1517.5g)

Amount per serving	% Daily Value*
Calories	2748.2

Total Fat 155.9g	0%
Saturated Fat 30.7g	0%
Polyunsaturated Fat 67.5g
Cholesterol 584.5mg	0%
Sodium 4451.3mg	0%
Total Carbohydrate 228.6g	0%
Dietary Fiber 8.2g	0%
Total Sugars 41.4g
Protein 111.4g	0%

Vitamin D 80IU	0%
Calcium 252.5mg	0%
Iron 15.8mg	0%
Potassium 1658.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 16.1%

Carbs: 33.1%