Low Sodium Katsudon

Indulge in the comforting flavors of Japanese cuisine with this Low Sodium Katsudon, a heart-healthy twist on the beloved classic! Featuring crispy, golden-brown panko-crusted pork cutlets simmered in a savory, low-sodium sauce of dashi, soy, and mirin, this dish perfectly balances flavor and wellness. Tender onions and velvety eggs create a rich topping that melts into a bed of fluffy short-grain rice for a complete, satisfying meal. With reduced sodium content, this katsudon is an ideal choice for those seeking a healthier yet authentic Japanese dining experience. Ready in under an hour, it’s a perfect homemade comfort food loaded with taste, texture, and charm. Garnish with fresh green onions for an extra pop of flavor and color!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 2 pieces Boneless pork chops
• 1 cup Panko breadcrumbs
• 0.25 cup All-purpose flour
• 3 large Eggs
• 0.5 cup Vegetable oil
• 1 medium Onion
• 2 tablespoons Low-sodium soy sauce
• 2 tablespoons Mirin
• 0.75 cup Dashi stock (low sodium)
• 2 cups Cooked short-grain white rice
• 1 stalk Green onions
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Prepare the pork chops by pounding them to about 1/2 inch thickness using a meat mallet.

Step 2

Season the pork chops with ground black pepper.

Step 3

Set up a breading station with three shallow dishes: one with flour, one with 1 beaten egg, and one with panko breadcrumbs.

Step 4

Dredge each pork chop in flour, then dip in the egg, and coat with panko breadcrumbs.

Step 5

Heat vegetable oil in a large skillet over medium-high heat.

Step 6

Fry the breaded pork chops in the hot oil until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 7

Slice the onion thinly and sauté in a saucepan until soft and translucent.

Step 8

In a small bowl, mix the dashi stock, low-sodium soy sauce, and mirin.

Step 9

Pour the mixture over the sautéed onions and bring to a simmer.

Step 10

In a separate bowl, beat the remaining 2 eggs.

Step 11

Place the fried pork cutlets into the saucepan on top of the onions.

Step 12

Slowly pour the beaten eggs over the onions and pork, cover the pan, and cook until the eggs are just set, about 2-3 minutes.

Step 13

Place cooked rice in bowls and carefully slide the pork cutlet with eggs and onions over the rice.

Step 14

Garnish with sliced green onions and serve immediately.

Nutrition Facts

Serving size	(1434.3g)

Amount per serving	% Daily Value*
Calories	2578.4

Total Fat 148.0g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 67.2g
Cholesterol 708.0mg	0%
Sodium 1754.7mg	0%
Total Carbohydrate 214.1g	0%
Dietary Fiber 6.4g	0%
Total Sugars 27.9g
Protein 97.8g	0%

Vitamin D 123IU	0%
Calcium 217.8mg	0%
Iron 10.4mg	0%
Potassium 1549.7mg	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: 51.6%

Protein: 15.2%

Carbs: 33.2%