Katsudon Recipe – Japanese Special
Craving a hearty Japanese pork and egg bowl that’s both comforting and delicious? This katsudon recipe delivers a crispy tonkatsu delight simmered in a savory-sweet sauce, all served over steamy rice for the ultimate comforting rice bowl experience. Ready in just 30 minutes, it’s a satisfying meal that brings warmth and tradition to your table.
- 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:
Prep a make-ahead sauce by simmering the dashi, soy, mirin, and sugar in advance—reheat before assembling for a faster dinner.
This is a freezer-friendly cutlets recipe—cook and freeze individual cutlets. Reheat in the oven or skillet before using them in the katsudon.
For a vegetarian substitute option, try using breaded tofu or a thick portobello mushroom instead of pork; the process and sauce remain the same for a meat-free version.
