Olympic inspiration: Japanese Katsudon w/ Studio 5

It’s time for the Tokyo Olympics. And I can’t think of anything better than to get us in the mood other than home cooked Japanese food. You? I loved the time I spent in Japan. I love the culture, the land, the food, the beautiful people. All of it.

This delicious katsu rice bowl is delicious, simple, and the whole family will love it! Teen & littles approved.

*Tip: you can use chicken, fish or tofu in place of the pork for this recipe and any Katsu recipe for that matter.

And always add sauce.

My reaction after the first bite…. takes just like Japan.


4 boneless pork chop cutlets (*chicken, fish or tofu if you’d like)

3 green onions

1 cup panko breadcrumbs

1 tsp. kosher salt

2 eggs, beaten plus 2 more

1 sweet onion, sliced thin

2 cups cooked Jasmine rice

1 cup shredded cabbage

Crispy seaweed and sesame seeds for garnish

Soy sauce for garnish

Yum Yum sauce for garnish

Preheat your skilet over medium heat, with a little avocado oil inside. Place the panko breadcrumbs and salt into a small dish. Place the 2 beaten eggs into another small dish. Dip each pork cutlet into the egg mixture, then the panko bread crumbs, pressing down to make sure they are stuck to the pork well. Brown on both sides of the cutlet, 4-5 minutes per side, until panko is browned and pork juices run clear. Remove from the heat and set aside.

Make your rice.

Make your sauce (recipe below).

In the same skillet as the pork was cooked, add the sliced onion, and begin to sweat and cook down. Stir occasionally. Once translucent, beat the remaining 2 eggs, and add the sliced cooled pork cutlets back to the skillet.

Pour the egg in to the hot skillet and cover to cook for 3-4 minutes until the egg is set. Remove from the heat and lets assemble the Katsudon.

Assemble your Katsudon.

Layer your rice, cabbage, pork & egg mixture. (This recipe made 6 servings)

Garnish with seaweed, green onions, Katsudon sauce, and sesame seeds. Serve warm with chopsticks. (Optional, of course.)

Katsudon Sauce:

1 cup chicken broth

1 tbsp. brown sugar

2 tbsp. mirin

2 tbsp. soy sauce or coconut aminos

In a small sauce pan, over medium heat, simmer these ingredients together until reduced in 1/2. Remove from the heat and set aside to pour over the finished Katsudon.

I love all things Summer Olympics. And I am so excited to watch. Happy dinnertime. xo

This is what’s for dinner tonight.

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