Katsudon Recipe – Japanese Special
Katsudon is a comforting Japanese dish featuring a crispy breaded pork cutlet (tonkatsu) served over rice, then simmered in a savory-sweet sauce with onions and a softly cooked egg. This hearty meal strikes the perfect balance of textures—crispy, tender, and rich. Popular for both lunch and dinner, katsudon is also seen as a symbol of good luck in Japan, often enjoyed by those seeking a bit of victory in their day.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Pork Cutlet (Tonkatsu):
- 2 boneless pork chops (about 1/2 inch thick)
- Salt and pepper to season
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Katsudon Sauce:
- 1/2 cup dashi (Japanese stock) or substitute with chicken or vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 small onion, thinly sliced
For the Egg Mixture:
- 2 large eggs, beaten
- 2 tablespoons water
- 1 tablespoon soy sauce (optional, for richer flavor)
For Serving:
- 2 bowls of steamed white rice (preferably short-grain or medium-grain rice)
Prepare the Pork Cutlet (Tonkatsu):
Season the pork chops with salt and pepper on both sides.
Dredge each pork chop in flour, making sure to coat evenly. Dip it in the beaten egg, then coat with panko breadcrumbs, pressing gently to adhere.
Fry the Pork Cutlets:
Heat about 1 inch of vegetable oil in a deep pan or skillet over medium heat.
Fry the pork chops until golden brown and cooked through, about 3-4 minutes per side.
Remove from the oil and drain on paper towels.
Once slightly cooled, slice the pork into strips and set aside.
Make the Katsudon Sauce:
In a separate pan, combine the dashi, soy sauce, mirin, and sugar. Bring it to a simmer over medium heat.
Add the sliced onions to the sauce and cook until softened, about 3-5 minutes.
Add the Egg:
Once the onions are tender, reduce the heat to low. Carefully arrange the sliced pork cutlet on top of the onions in the sauce.
Pour the beaten eggs over the pork and onion mixture. Cover and let it simmer for 2-3 minutes, just until the eggs are set but still slightly runny.
Avoid overcooking the eggs to keep them tender.
Assemble the Katsudon:
Serve the cooked pork, onion, and egg mixture over a bowl of steamed rice.
Optionally, drizzle a little of the sauce from the pan over the rice for extra flavor. Serve hot.
Recipe Notes:
Dashi Substitute:If you don’t have dashi, you can substitute with chicken or vegetable broth, but dashi will give it an authentic, umami-rich flavor.
Panko Breadcrumbs:Panko is key for getting that crispy, light texture on the pork cutlet. If you can’t find panko, you can use regular breadcrumbs, though the result may be slightly less crunchy.
Egg Consistency:The egg should be cooked just enough to form a soft, custardy texture. If you prefer your egg more firm, cook it a little longer, but don’t let it become too hard, as the softness is one of the key elements of Katsudon.
Vegetarian Version:For a vegetarian version, substitute the pork with a crispy breaded tofu or a large portobello mushroom steak. The rest of the recipe can remain the same.
Serving Variations:Some people like to serve their Katsudon with pickled vegetables on the side, such as tsukemono, for a bit of tanginess to balance out the rich, savory flavors.
