Kurobuta Pork Katsudon with Soft-Boiled Egg

By AislePrompt Editorial · ·

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 comforting Japanese rice bowl featuring tender kurobuta pork, perfectly soft-boiled eggs, and a savory-sweet glaze over fluffy rice. This Asian recipe (gluten-free), ready in about 35 minutes, pairs kurobuta pork shoulder, 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 rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 2 Asian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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