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Pork Katsudon

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

Katsu

  • 4 boneless pork chops thin cut
  • Salt and pepper
  • Rice flour
  • 1 cup Gluten Free Panko
  • 1 egg
  • Oil for frying

Egg mixture

  • 1 cup dashi
  • 4 tsps coconut sugar
  • 2 tbsps tamari
  • 4 tsps mirin
  • 4 eggs
  • 1 medium onion sliced

Rice, for serving

Green onion, diced

Instructions

  1. Heat up oil in a shallow pan over medium heat, I used our cast iron. Toss a little panko into the oil to test if the oil is ready. The panko should sizzle a bit.
  2. Season pork with salt and pepper on both sides. Dust both sides with the rice flour.
  3. Set up a shallow bowl with one beaten egg and another shallow bowl with your panko.
  4. Dip pork into beaten egg and then dip pork into panko. You want to evenly coat the pork and shake off any extra panko.
  5. Gently place the pork in the oil and fry for about 5 minutes on each side. Once done, remove from oil and set on a wire rack to cool.
  6. While your pork is cooling, combine dashi, coconut sugar, tamari, and mirin. Make sure that the coconut sugar is completely dissolved into the mixture.
  7. In a separate bowl, lightly beat your 4 eggs.
  8. Heat up medium sized pan and saute your onions until slightly translucent, then pour in your dashi mixture. Once dashi starts to simmer and onions are cooked, add in your beaten eggs and scramble them until eggs are done. They will be a little runny still and that is fine!
  9. Pour egg mixture over rice and place pork on top. Sprinkle with some green onion.