Authentic Katsudon with Yuzu Zest

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Japanese pork cutlet rice bowl featuring perfectly crispy panko-coated pork tenderloin simmered in a savory-sweet dashi broth, finished with a zesty yuzu twist for true authenticity. This Asian-inspired one-pot recipe, ready in about 40 minutes, pairs pork tenderloin, panko breadcrumbs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Asian cuisine 680 cal/serving

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Ingredients

12 oz pork tenderloin
1/2 cup panko breadcrumbs
1/2 cup vegetable oil
1 cup dashi stock
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
1 medium, thinly sliced onion
4 cups steamed rice
1 tsp yuzu zest

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Instructions

Step 1: Cut 12 oz pork tenderloin into 1/2-inch thick cutlets, then pound to 1/4-inch thickness between parchment paper. Dredge each cutlet in 1/2 cup panko breadcrumbs, pressing firmly to adhere.
Step 2: Heat 1/2 cup vegetable oil in a skillet to 350°F (175°C). Fry pork cutlets in batches for 3 minutes per side until golden brown and cooked through; drain on paper towels.
Step 3: In a saucepan, combine 1 cup dashi stock, 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar. Bring to a gentle simmer, add sliced onions, then nestle fried pork cutlets into the broth. Simmer uncovered for 8 minutes until sauce reduces slightly and coats pork.
Step 4: Divide 4 cups steamed rice among bowls, top with pork and sauce, and sprinkle with 1 tsp yuzu zest just before serving to brighten the rich flavors.