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The Quiet Little Garden: Yosaku and The Katsudon
Portland is a city with a great energy. The Old Port is always buzzing. But sometimes as a traveler you just need to find a quiet corner. A little escape. I was walking down a busy street when I saw it. A beautiful Japanese garden tucked away behind a gate. And a restaurant called Yosaku.
It felt like a portal. I walked through the gate and the whole city just disappeared. It was so peaceful. The garden was beautiful with a little pond and bamboo. The restaurant itself was simple and elegant. It felt like I had taken a little trip to Japan.
I found a cozy spot inside and looked at the menu. It was a beautiful list of classic Japanese dishes. I wasn’t in the mood for sushi. I was craving something warm and soulful. My eyes landed on the Pork Katsudon.
It’s a dish I love. A crispy pork cutlet simmered with egg and sauce served over a bed of rice. It’s the ultimate Japanese comfort food.
When the big beautiful bowl came out it was a picture of happiness. A perfect golden brown pork cutlet was nestled in a bed of fluffy rice with a blanket of soft simmered egg all around it. It smelled like home.
I took my first bite. And it was a hug in a bowl. The pork was so crispy on the outside but so tender and juicy on the inside. The sauce was the perfect balance of savory and a little sweet. The soft egg and the fluffy rice brought it all together. It was such a simple dish but it was made with so much love.
This place felt too special to be just another restaurant. It had a deep peaceful soul.
I got to talking with my server. I said “This is so delicious. It tastes so authentic. This whole place feels like an oasis. What is the story of Yosaku?”
She smiled a big warm smile. She told me the owner is a man from Japan who has been a part of the Portland restaurant scene for a very long time. He wanted to create a place that felt like a true escape. A place that would transport his guests to his home country.
She said he built the beautiful garden himself. He wanted the whole experience from the moment you walk through the gate to feel peaceful and authentic.
And in that moment my perfect bowl of Katsudon made complete sense.
It was the whole story of Yosaku in a single bowl. It was a taste of home. A classic comforting dish made with the kind of care that can only come from a deep love for your culture.
I left Yosaku feeling so calm and so happy. I had found more than just a great meal. I had found a beautiful quiet garden in the middle of a bustling city. A little piece of Japan right here in Maine. It is a true treasure.
That Hug in a Bowl: Pork Katsudon at Home
That bowl of katsudon at Yosaku was so comforting it felt like a warm blanket on a chilly day. I became obsessed with trying to capture that feeling at home. The secret I learned is that it’s a story in two parts. First the crispy pork cutlet and then the soulful sauce it gets to swim in.
The adventure begins with the pork. I take a good boneless pork chop and gently pound it until it’s about a half inch thick. Then it gets a simple costume. First a light dusting of flour then a dip in a beaten egg and finally a generous coating of panko breadcrumbs. I press the panko in so it really sticks. This is the secret to a super crispy crust.
Then the pork goes for a quick swim in some hot oil in a skillet. It only needs a couple of minutes on each side until it’s a perfect deep golden brown. I let it rest on a wire rack while I make its delicious bath.
The second part of the story happens in a small frying pan. I simmer together a simple sauce of dashi broth soy sauce and a little mirin for sweetness. Once it’s bubbling I add some thinly sliced onions and let them soften. While they’re cooking I slice up my beautiful crispy pork cutlet.
Now for the grand finale. I lay the sliced pork cutlet right into the simmering sauce in the pan. Then I pour a lightly beaten egg all around the pork. I put a lid on the pan and let it steam for just a minute or two until the egg is soft and just barely set.
The whole beautiful thing gets slid right on top of a big bowl of fluffy steamed rice. It’s a taste of that same peaceful moment in that Japanese garden. The crispy pork the savory sauce the soft egg and the fluffy rice all come together to create the most wonderful hug in a bowl.
Chef’s Notes: Panko-Crusted Pork Rice Bowl
• Pound pork evenly to ¼″ thickness – This ensures quick, uniform cooking and a tender bite. Use a meat mallet or rolling pin for control.
• Triple dredge for maximum crunch – Flour grips moisture, egg binds, and panko delivers that signature crisp. Press crumbs gently for better adhesion.
• Rest coated pork before frying – A 5-minute rest helps the crust set and prevents it from slipping off during cooking.
• Fry in shallow oil at medium heat – ¼″ depth is enough for a golden crust. Flip once and don’t crowd the pan—this keeps the temperature stable.
• Simmer onions in sauce for depth – Dashi, soy, mirin, and sugar create a savory-sweet glaze. Cook onions until translucent for mellow flavor.
• Steam eggs gently over pork – Pour beaten eggs evenly and cover. Low heat yields soft, custardy ribbons that drape beautifully over the cutlets.
• Serve immediately for best texture – The crispy pork and tender egg are at their peak right off the stove. Drizzle extra sauce for added richness.
• Pair with pickled sides – Quick-pickled cucumbers or ginger balance the richness and add crunch.
• Customize with mushrooms or sake – Shiitakes boost umami, and a splash of sake adds authentic depth to the sauce.
• Store components separately – Reheat pork in a skillet to preserve crunch. Sauce and rice can be warmed gently together.
Panko-Crusted Pork Rice Bowl
Get ready to take your taste buds on a trip to Tokyo with this Panko-Crusted Pork Rice Bowl! We’re talking impeccably golden-crisp pork cutlets drizzled in a savory-sweet sauce and finished with lush ribbons of softly cooked egg. This is the sort of dish you crave when comfort food meets chef-level flair—without spending hours in the kitchen. Perfect for busy weeknights or a laid-back weekend feast, it’s a guaranteed crowd-pleaser every single time!
4
servings20
minutes20
minutes688
kcal5
minutes45
minutesKeep the screen of your device on
Ingredients
- Crisp Coating
2 cups panko breadcrumbs
1 cup all-purpose flour
2 large eggs lightly beaten
- Pork Seasoning
4 boneless center-cut pork chops about 5 oz each, pounded to 1/4″ thickness
Kosher salt and freshly ground black pepper
- Sauce Aromatics
1 cup dashi stock or low-sodium chicken broth
2 tablespoons soy sauce
4 teaspoons granulated sugar
4 teaspoons mirin
1 large yellow onion cut into 1/8″ slices
4 large eggs lightly beaten
- Sides Garnish
4 cups hot steamed white rice
1/4 cup sliced scallion greens
Neutral oil vegetable or canola, enough to coat pan bottom for frying
- Alternative Ingredients
Gluten-Free Breadcrumbs replaces panko
Almond Flour replaces all-purpose flour
Aquafaba replaces eggs for vegan coating
Coconut Aminos replaces soy sauce for gluten-free, soy-free
Rice Vinegar + a pinch of sugar replaces mirin
Vegetable Stock replaces dashi for vegetarian version
Chicken Cutlets or Tofu Steaks replaces pork chops
Olive Oil replaces vegetable oil
Brown Sugar or Honey replaces granulated sugar
Green Onions or Chives replaces scallion
Directions
- Prep Station – Set out three shallow bowls for flour, beaten eggs (2 for dredging), and panko. Place pork chops on a cutting board, season both sides with salt and pepper (about 5 minutes). This organized mise en place speeds up frying and ensures an even coating.
- Coat Pork – Working one chop at a time, dredge in flour until lightly dusted, shake off excess, dip into the first egg bowl, then press firmly into panko (about 8 minutes total). The triple-step dredge guarantees a golden, crunchy crust. Optional: let coated chops rest 5 minutes on a wire rack for extra adhesion.
- Fry Cutlets – Heat 1/4 of neutral oil in a cast iron skillet over medium heat until a breadcrumb sizzles on contact (about 3 minutes). Fry each chop 5–6 minutes per side until deep golden brown and cooked through, turning once (total 12–14 minutes). Transfer to paper towels to drain and rest for 5 minutes.
- Build Sauce Base – Wipe out skillet leaving a thin film of oil. Add sliced onion and cook on medium for 4–5 minutes until soft and translucent. Meanwhile, whisk broth, soy, sugar, and mirin in a bowl (about 3 minutes). Pour mixture over onions, bring to a gentle simmer.
- Combine Finish – Slice rested cutlets into 1 strips and nestle into the saucy onions. Pour remaining beaten eggs evenly over top, cover pan, and cook on low until egg is just set, about 3–4 minutes. The steam finish yields tender, custardy ribbons of egg.
- Assemble Bowls – Divide rice among 4 bowls, lift the pork-onion-egg ensemble onto each. Scatter scallions over the top. Serve immediately for best texture and temperature. Optional: drizzle extra sauce from pan for heightened flavor.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- Mixing Bowls
- measuring cups and spoons
Notes
- • For extra-crisp results, let coated chops rest on a rack before frying—this helps the crust adhere and prevents sogginess.
• Serve with a side of pickled ginger or quick-pickled cucumbers to cut through the richness.
• Feel free to swap pork for chicken thighs for a budget-friendly variation.
• Add a splash of sake to the sauce for more authentic depth, or stir in sliced shiitakes for extra umami.
• Leftovers keep well: store components separately and reheat gently in a skillet to maintain crunch.
Nutrition Facts
- Serving Size: 1g
- Calories: 688kcal
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 335mg
- Sodium: 917mg
- Potassium: 428mg
- Carbohydrates: 79g
- Fiber: 3g
- Sugar: 10g
- Protein: 48g
- Vitamin A: 415IU
- Vitamin C: 5.2mg
- Calcium: 148mg
- Iron: 4.1mg
FAQs: Panko-Crusted Pork Rice Bowl
What makes this pork rice bowl so flavorful?
At Yosaku, balance is everything — crisp textures, silky eggs, and a sauce that ties it all together. The chefs at Yosaku build flavor in layers: first with golden panko, then a sweet-savory soy-mirin glaze simmered with onions. Every bowl at Yosaku captures that harmony of comfort and umami-rich depth that defines authentic Japanese dining.
Can I make this recipe without deep frying?
Yes, and that’s something Yosaku often does for lighter variations. The team at Yosaku recommends pan-frying the pork in just a thin layer of oil to achieve the same crisp crust without excess grease. This Yosaku-style approach keeps the texture crunchy while letting the flavors of the sauce and egg shine through.
What’s the best cut of pork for this dish?
Yosaku prefers using boneless center-cut pork chops for their perfect balance of tenderness and flavor. When prepared the Yosaku way — pounded thin and lightly seasoned — they cook evenly and stay juicy under the panko crust. It’s a hallmark of Yosaku’s tonkatsu-inspired rice bowls.
Can I substitute another protein instead of pork?
Absolutely. Yosaku frequently swaps pork for chicken, tofu, or even shrimp depending on the season. The chefs at Yosaku believe the secret isn’t the protein — it’s in the crisp coating and silky sauce. Any option prepared Yosaku-style will turn out flavorful and satisfying.
How do I keep the breading from falling off?
Yosaku’s trick is patience. After coating, the pork is rested on a rack before frying — a method Yosaku uses to help the panko set firmly. Once in the pan, minimal flipping and steady heat ensure that signature Yosaku crunch stays intact.
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