Katsudon
64% EBT-Friendly
Made by Stephanie Ho
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A lighter take on the classic Japanese comfort dish, featuring crispy air-fried pork cutlet and a sweet-savory onion and egg mixture served over a warm bed of rice. Perfect for a satisfying yet manageable meal.
Ingredients:
Pork Katsu
- 130 g lean pork lion chop (fat trimmed)
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 1 tsp soy sauce
- 1 tbsp cornstarch
- 1 egg
- 12 g crushed Heritage flakes cereal
- 3 g Japanese panko
- 1 oil spray
- 100 g cooked white rice
Sauce & Egg
- 1/4 onion (sliced)
- 1 tsp soy sauce
- 1 tsp mirin (or monkfruit + water)
- 1/2 tsp sugar (or monkfruit)
- 1/2 tbsp honey
- 1 egg (and remainder of previous egg)
- 30 g egg whites
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Prepare the Pork Katsu: Season the 130g lean pork loin chop with salt, pepper, and 1 tsp soy sauce. Lightly dust it with 1 tbsp cornstarch.
- Coat the Pork: Dip the pork into one beaten egg, then coat thoroughly in a mixture of 12g crushed Heritage Flakes cereal and 3g Japanese panko.
- Cook the Katsu: Air-fry at 400°F for 12–14 minutes, flipping halfway, or pan-fry with oil spray until golden and cooked through. Let it rest, then slice.
- Make the Sauce & Egg: In a small pan, simmer the sliced 1/4 onion with 1 tsp soy sauce, 1 tsp mirin, 1/2 tsp sweetener, and 1/2 tbsp honey. Add a splash of water or broth if needed.
- Add 1 whole egg, the remainder of the first egg used for coating, and 30g egg whites to the pan. Cover and let steam until the egg is just set.
- Assemble: Place 100g cooked white rice in a bowl. Top with the egg and onion mixture, then arrange the sliced pork katsu on top. Garnish with green onions or sesame seeds if desired.
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