Cheese Scrambled Egg Pork Chop Rice Bowl (Katsudon)

A comforting Japanese-inspired rice bowl featuring a crispy, golden pork chop topped with creamy scrambled eggs, melted cheese, and savory soy-mirin sauce.

Ingredients

• 1 thick-cut pork chop
• 2 egg yolks
• 2 egg whites (for marinade)
• 1/2 white onion
• 1/2 cup Japanese soy sauce
• 1/4 cup mirin
• 1 tbsp sugar
• 1/2 cup starch
• 1 cup coarse breadcrumbs
• 1/4 cup shredded white cheese
• 1 stalk green onion
• to taste salt
• to taste pepper

Instructions

1. 1Slice the pork chop

   

   Place the thick pork chop on a wooden cutting board and carefully slice it in half horizontally. This prepares the meat to properly absorb the marinade and ensures it cooks evenly.

   Tip: Use a sharp knife to make a clean, even cut through the center of the pork chop.
2. 2Marinate the pork chop

   

   Place the pork chop into a metal bowl. Add egg whites, pepper, and salt to the bowl to create a marinade, ensuring the thick meat absorbs the seasoning thoroughly.

   Tip: Using egg whites helps tenderize the meat and ensures the subsequent coating sticks better.
3. 3Coat with starch

   

   Begin the breading process by placing the marinated pork chop into a tray of starch. Make sure to cover the meat entirely, giving it a dry base layer so the egg wash can adhere properly.

   Tip: Shake off any excess starch to prevent the coating from becoming gummy.
4. 4Coat the pork chop

   

   After coating with starch, dip the pork chop into the egg wash, ensuring it is covered evenly. This layer acts as a binder for the final breadcrumb coating, preventing it from falling off during frying.

   Tip: Press the breadcrumbs firmly onto the meat after the egg wash to ensure a secure and crispy crust.
5. 5Press into breadcrumbs

   

   Transfer the pork chop into a tray filled with coarse breadcrumbs. Use your hands to press the breadcrumbs firmly onto the meat from all sides, ensuring the coating is even and secure so it wont fall off during frying.

   Tip: Applying firm pressure is key to creating a thick and incredibly crispy outer crust.
6. 6Deep-fry the pork chop

   

   Carefully lower the breaded pork chop into a pot of hot oil. Fry it until the exterior turns golden brown and crispy, then remove it from the oil to drain.

   Tip: It is perfectly fine if the pork chop is still a bit raw in the center, as it will finish cooking in the pan with the sauce later.
7. 7Slice the fried pork chop

   

   Once fried to a golden brown, remove the pork chop and place it on a wooden cutting board. Use a knife to slice the pork chop into small, bite-sized pieces.

   Tip: Dont worry if the center appears slightly raw at this stage, as the pieces will finish cooking in the sauce later.
8. 8Prepare the sauce

   

   In a pan, bring a mixture of Japanese soy sauce, mirin, and sugar to a boil. Add sliced white onions to the pan and stir-fry until they are coated evenly in the sauce.

   Tip: Simmering the onions in the sauce base extracts their sweetness, which balances the saltiness of the soy sauce.
9. 9Cook pork with sauce

   

   Arrange the previously sliced pork chop pieces directly into the frying pan, placing them over the bed of onions and simmering sauce.

   Tip: Arrange the pieces in a single layer if possible to ensure even cooking and flavor absorption.
10. 10Finish with eggs

    

    Pour two beaten egg yolks over the pork chop and onions in the pan. Cover the pan and cook until the eggs are set to your desired consistency.

    Tip: Keep the heat low after adding the eggs to ensure they remain smooth and tender rather than overcooked.

Storage Instructions

Burn It Off

Frequently Asked Questions