A Clean-Fuel, hormone-friendly take on the Japanese comfort classic — katsudon.
Crisp cutlet, sweet-savory egg sauce, and fluffy rice — gluten-free, soy-free, and seed-oil-free.
Clean-Fuel Katsudon (GF)
Ingredients
Protein Cutlet
- 2 pasture-raised pork chops or chicken breasts (thin sliced)
- 2 tbsp arrowroot flour or cassava flour
- 1 beaten egg
- ½ cup gluten-free panko or crushed pork rinds
- Avocado oil or refined coconut oil (for pan-fry)
- Sea salt & black pepper
Sauce Base
- 3 tbsp coconut aminos
- 1 tsp rice vinegar
- ½ tsp raw honey (optional, to taste)
- ¼ cup bone broth or fish stock
- ½ tsp fish sauce
- ½ small yellow onion, thinly sliced
Egg Layer
- 2 whole eggs, lightly beaten
- 1 tbsp water
Rice Base
- 1 cup cooked short-grain white rice or cauliflower-white blend
- Dash apple cider vinegar + pinch salt (to mimic sushi rice)
Garnish
- Chopped green onions
- Nori strips
- Optional: sesame seeds, pickled ginger, cucumber slices
Instructions
- Prep the Cutlet
- Pat meat dry. Season lightly with salt & pepper.
- Dredge in arrowroot flour → dip in beaten egg → coat with GF panko or pork rinds.
- Crisp the Cutlet
- Heat 2–3 tbsp avocado oil in skillet over medium-high.
- Pan-fry until golden brown (2–3 min per side).
- Optionally finish in oven at 400°F for 5–7 min to lock crispness.
- Simmer the Sauce
- In a clean skillet, add sliced onion with a drizzle of avocado oil.
- Add sauce base; simmer until onion softens and broth slightly reduces.
- Egg Finish
- Slice cutlet; add to simmering sauce.
- Pour in beaten eggs. Cover 30–45 seconds — just until set but still glossy.
- Serve
- Slide entire mix over warm rice base.
- Top with green onions, nori, and optional garnish.
✅ No gluten
✅ No soy
✅ No seed oils
✅ Whole-egg hormone balance
✅ Gentle carbs + mineral support
Pairs well with steamed greens or miso-style soup (made with coconut aminos base).
Store leftovers sealed up to 2 days; reheat gently to preserve egg texture.