Katsu Don

This Katsu Don dish is prepared in the Donburi style. Donburi is simply a bowl of cooked rice topped with a combination of other foods. In this case, it is a Japanese style breaded pork cutlet.

Katsu Don

Makes 4 servings.


  • 1 lb (500 g) pork loin centre chops (about 4 pieces)
  • 1/2 tsp (2 mL) each, salt and pepper
  • 1 tbsp (15 mL) corn starch
  • 1 lightly beaten egg
  • 1 tbsp (15 mL) water
  • 1 cup (250 mL) Panko (Japanese bread crumbs) or regular bread crumbs
  • 1/4 cup (50 mL) canola or vegetable oil
  • 1/2 cup (125 mL) chicken broth
  • 2 tbsp (30 mL) mirin (Japanese sweet rice vinegar)
  • 2 tbsp (30 mL) soy sauce
  • 1 cup (250 mL) sliced onions
  • 1 cup (250 mL) each, sliced red and green pepper
  • 4 cups (1 L) hot cooked USA white long grain rice


  • 1 thinly sliced green onion
  • 1 tsp (5 mL) toasted sesame seeds


  1. Season pork with salt and pepper. Lightly coat in corn starch. Whisk together egg with water and coat pork completely. Reserve leftover egg.
  2. Place breadcrumbs in a shallow dish and dredge pork to cover each cutlet completely in breadcrumbs.
  3. Heat oil in a skillet over medium high heat. Cook pork until deep golden and just a hint of pink remains, about 6 minutes per side. Transfer to a paper towel-lined platter to absorb any extra oil. Slice when cool. Set aside.
  4. In bowl, whisk together chicken broth, mirin and soy sauce. Set aside.
  5. Meanwhile, remove all but 1 tbsp (15 mL) of oil from pan. Cook onions, red and green peppers over high heat just until onion is tender, about 1 minute. Pour broth mixture over peppers. Place pork back into pan with reserved egg. Stir gently to combine.
  6. Serve in bowls over cooked rice. Garnish with green onions and sesame seeds.

Recipe courtesy of Chef Matthew Kimura, Quebec