Low Fat Katsudon

Experience the comforting flavors of Japanese cuisine with this *Low Fat Katsudon*, a lighter take on the classic dish without sacrificing taste. In this guilt-free version, tender boneless pork loin chops are oven-baked to golden perfection with a crispy panko coating, eliminating the need for deep frying. A savory sauce made with dashi stock, low-sodium soy sauce, and mirin coats caramelized onions and softly set eggs, creating a rich, umami-packed topping for fluffy white rice. With just 15 minutes of prep time and wholesome ingredients, this recipe delivers all the satisfaction of traditional katsudon while keeping it low in fat. Perfect for a quick and healthy weeknight dinner, this dish is garnished with vibrant green onions for a fresh, flavorful finish.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces boneless pork loin chop
• 1 cup panko breadcrumbs
• 2 large egg whites
• 0.25 cup all-purpose flour
• 0 cooking spray
• 1 medium onion
• 0.25 cup low sodium soy sauce
• 2 tablespoons mirin
• 0.5 cup dashi stock
• 1 tablespoon sugar
• 4 large eggs
• 3 cups cooked rice
• 2 stalks green onions
• 1 tablespoon cornstarch
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Trim any excess fat from the pork loin chops and pound them to about 1/2 inch thickness using a meat mallet.

Step 3

Set up a breading station with three shallow dishes: one with flour, one with egg whites beaten lightly, and one with panko breadcrumbs.

Step 4

Dredge each pork chop lightly in flour, then dip into the egg whites, and finally press into the panko breadcrumbs until well coated.

Step 5

Place the breaded pork chops on the prepared baking sheet and spray both sides lightly with cooking spray.

Step 6

Bake for 15-20 minutes until the pork is cooked through and the coating is golden and crispy, flipping halfway through cooking.

Step 7

While the pork is baking, slice the onion thinly and chop the green onions.

Step 8

In a medium skillet, combine the dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.

Step 9

Add the sliced onion and cook until softened, about 5 minutes.

Step 10

In a small bowl, mix the cornstarch and water to make a slurry. Add it to the skillet and stir to thicken the sauce slightly.

Step 11

Beat the eggs and pour them gently over the onion mixture. Cover and cook for 1-2 minutes until the egg is just set but still slightly runny.

Step 12

Slice the baked pork cutlets into strips and place them over the cooked rice in serving bowls.

Step 13

Spoon the onion and egg mixture over each bowl, letting it cascade over the pork and rice.

Step 14

Garnish with chopped green onions and serve immediately.

Nutrition Facts

Serving size	(1586.4g)

Amount per serving	% Daily Value*
Calories	2190.3

Total Fat 55.4g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 938.1mg	0%
Sodium 3468.4mg	0%
Total Carbohydrate 287.7g	0%
Dietary Fiber 8.2g	0%
Total Sugars 41.7g
Protein 125.5g	0%

Vitamin D 164IU	0%
Calcium 301.7mg	0%
Iron 18.0mg	0%
Potassium 1206.8mg	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: 23.2%

Protein: 23.3%

Carbs: 53.5%