Kurobuta Pork Katsudon with Soft-Boiled Egg
A comforting Japanese rice bowl featuring tender kurobuta pork, perfectly soft-boiled eggs, and a savory-sweet glaze over fluffy rice. This asian-inspired asian (gluten-free) ready in about 35 minutes pairs thinly sliced kurobuta pork shoulder, large, for soft-boiling egg, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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.
Ingredients
- 8 oz, thinly sliced kurobuta pork shoulder
- 2 large, for soft-boiling egg
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 2 cups cooked rice
- 3 tbsp, thinly sliced green onion
- 1 tsp sesame oil
Instructions
- Step 1: Place 2 large eggs in a saucepan, cover with cold water, and bring to a gentle boil over medium heat. Cook for 6 minutes, then immediately transfer to ice water for 2 minutes to stop cooking.
- Step 2: Heat 1 tsp sesame oil in a non-stick skillet over medium-high heat. Add 8 oz thinly sliced kurobuta pork shoulder and cook for 4-5 minutes until golden and cooked through, stirring occasionally.
- Step 3: Add 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar to the pork. Simmer for 2 minutes until the sauce thickens and coats the meat evenly, stirring constantly to prevent burning.
- Step 4: Gently place the peeled soft-boiled eggs on top of the pork mixture, cover the skillet, and cook for 1 more minute to warm the eggs through without overcooking.
- Step 5: Divide 2 cups cooked rice between two bowls. Top with the pork and egg mixture, then sprinkle with 3 tbsp sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kurobuta Pork Katsudon with Soft-Boiled Egg take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kurobuta Pork Katsudon with Soft-Boiled Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, for soft-boiling egg from drying out.
Can I substitute ingredients in Kurobuta Pork Katsudon with Soft-Boiled Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kurobuta Pork Katsudon with Soft-Boiled Egg for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kurobuta Pork Katsudon with Soft-Boiled Egg gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
