Pork Katsudon

CRISPY FRY® Seasoned Crumbs


  • 1/2kg pork loin/pork chop, skinless, boneless
  • 3/4 cup (75g) onion, white, julienne
  • 5 pieces (250g) egg
  • 5 cups (800g) rice, cooked (2 cups 400g uncooked)
  • 5 tablespoons (75ml) light, soy sauce
  • 2.5 tablespoons (35ml) cane vinegar
  • 1/4 cup (50ml) water
  • 5 tablespoons (60g) sugar, white
  • 1 pack (50g) CRISPY FRY® Seasoned Crumbs


  1. SEASON. On a tray/plate, lay in pork loin and fully coat with CRISPY FRY® Seasoned Crumbs and set aside.
  2. DEEP-FRY. On a deep pan, pour in oil and heat it up to 350ºF. Fry pork for 5-6 mins or until golden brown. Set aside on a kitchen towel and let it rest.
  3. SIMMER. On a small pan, add in 50 ml water, 1 tablespoon light soy sauce, 1 tablespoon sugar, 1/2 tablespoon cane vinegar, and 1/8 cup onion. Once simmering, place the fried pork on top and pour in 1 beaten egg, spread evenly. Then, Immediately cover the pan until the eggs are cook and transfer to a bowl with 1 cup rice.
  4. SERVE. hot.

Cooking Tips

Control the time and temperature while simmering the sauce, simmering it too long will quickly evaporate the liquid.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 25 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 cup rice (160g), 1 pc pork loin (100-120g) and 1pc egg (50g)

Products Used

CRISPY FRY® Seasoned Crumbs Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Pork is an excellent source of many vitamins and minerals, including Thiamin, Zinc, Vitamin B12, Vitamin B6, Niacin, Phosphorus, and Iron.


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