ケトカツ丼 (低糖質衣と卵、蒟蒻米)
Keto Katsudon (Low-Carb Pork Cutlet with Egg over Konnyaku Rice)
Yes, with a tweak: use a low-carb breading for the pork cutlet. About 15g net carbs per serving, on the higher side for Japanese food, so watch the portion.
What it is
A comforting and hearty Japanese classic, re-imagined for keto. This dish features a tender pork cutlet, breaded with a crisp low-carb coating, simmered with fluffy egg and onions in a savory, sugar-free dashi broth. It is served over a bed of konnyaku rice instead of traditional white rice.
Key ingredients
Pork loin (tonkatsu cut), low-carb breading (almond flour/pork rinds), eggs, sliced onion, sugar-free dashi broth (keto-friendly soy sauce, sweetener, dashi), konnyaku rice, cooking oil (e.g., canola, rice bran).
How to make it keto
Crucially, use a low-carb breading for the pork cutlet. Ensure the dashi-based sauce is entirely sugar-free (no mirin, no added sugar). Serve over konnyaku rice instead of white rice.
Say this to the waiter (Japanese)
カツの衣は低糖質のもので、出汁は砂糖とみりん不使用でお願いします。ご飯はこんにゃく米でお願いします。
Please use a low-carb breading for the cutlet. The dashi sauce must be sugar-free. Serve over konnyaku rice.
Watch out for
Traditional breading is high-carb. Katsudon sauce is typically very sweet (sugar, mirin). White rice is the standard base. Onions contribute some carbs, and low-carb breading still contains some carbs.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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