Baked Katsudon – Pork with Egg on Bed of Rice

5 from 6 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 81 kcal


Baked pork schnitzel

  • 100 g Panko breadcrumbs or conventional breadcrumbs
  • 1 tbsp Oil
  • 2 Discs Pork schnitzel
  • 1 tsp Salt
  • Pepper
  • 1 tbsp Flour
  • 1 Egg

For the seasoning liquid

  • 2 tbsp Mirin (sweet rice wine)
  • 250 ml Dashi (Japanese fish broth)
  • 2 tbsp Sake
  • 2 tbsp Soy sauce
  • 2 tsp Brown sugar

Putting the katsudon together

  • 1 Onion
  • 2 Eggs
  • 100 g Broken jasmine rice
  • 0,5 bunch Parsley



  • Toast the panko breadcrumbs with the oil in a pan over medium heat until it is golden brown. Peel the onion, cut in half and cut into half rings. Finely chop the parsley and the stem.

Baked pork

  • Separate the fat on the top of the pork schnitzel as best you can and lightly scratch the top of the schnitzel several times. Then beat the meat with a meat mallet, but then push it back into its original shape by hand. Season on both sides with salt and pepper. Then dust both sides with flour. Mix the egg in a small bowl and turn the pork schnitzel first in it and then in the previously roasted panko crumbs. Then put the schnitzel in the oven for 20 minutes at 200 degrees.

The seasoning liquid

  • Put the mirin, sake, soy sauce, dashi and sugar in a bowl and mix together.

Putting the katsudon together

  • Cook rice according to the instructions on the packet. Take the pork out of the oven and cut into strips. Heat the seasoning liquid in a pan and add the onion rings. Let cook for 4-5 minutes. Then carefully put the meat in the seasoning liquid so that it floats on it. Whisk the two eggs individually and distribute one of each on the pork schnitzel. Now close the pan with a lid and cook for a few minutes until the egg has reached the desired consistency. Then two bowls fill the rice. Pour half of the seasoning liquid over each with the onions. Place the breaded pork schnitzel with egg on top and garnish with the parsley. Good Appetite!


Serving: 100gCalories: 81kcalCarbohydrates: 20g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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