Katsudon and tonkatsu are two beloved Japanese pork dishes that often get confused. Tonkatsu is a breaded, deep-fried pork cutlet served with a thick, tangy sauce, while katsudon is a rice bowl dish where the same cutlet is simmered with onions and egg in a savory broth. This article breaks down exactly what sets them apart, including ingredients, cooking methods, and how to serve each one.
Ingredients
For the Tonkatsu (Makes 4 cutlets)
- 4 boneless pork loin chops, about 1 inch (2.5 cm) thick (about 1.5 lb / 680 g total)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) panko breadcrumbs
- Vegetable oil for deep-frying (about 3 cups / 720 ml)
For the Katsudon (Per bowl, multiply by number of servings)
- 1 cooked tonkatsu cutlet, sliced into 1/2-inch (1.25 cm) strips
- 1/2 small onion, thinly sliced (about 1/4 cup / 40 g)
- 1/2 cup (120 ml) dashi stock (or chicken stock)
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tsp (5 g) sugar
- 1 large egg, lightly beaten
- 1 cup (180 g) cooked Japanese short-grain rice, warm
- 1/2 scallion, thinly sliced, for garnish
Instructions
Make the Tonkatsu
- Season both sides of each pork chop with salt and pepper. Using a meat mallet or the back of a knife, gently pound the pork to an even 1/2-inch (1.25 cm) thickness.
- Set up a breading station: place flour in one shallow dish, beaten eggs in another, and panko in a third. Dredge each chop in flour, shaking off excess, then dip in egg, then coat thoroughly with panko, pressing gently to adhere.
- Heat oil in a deep, heavy pot to 340°F (170°C). Carefully slide in one or two cutlets at a time (do not overcrowd). Fry for 3–4 minutes per side, until golden brown and the pork reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer. Drain on a wire rack.
- If making katsudon, let the tonkatsu rest for 3 minutes before slicing.
Make the Katsudon (per bowl)
- In a small skillet or saucepan (about 8 inches / 20 cm wide), combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
- Add the sliced onion and cook for 1–2 minutes until slightly softened.
- Place the sliced tonkatsu strips on top of the onions in a single layer.
- Drizzle the beaten egg evenly over the cutlet and onions. Cover and cook for 1–2 minutes, until the egg is just set but still slightly runny (if you prefer fully cooked egg, cook 1 minute longer).
- Serve immediately: put warm rice in a bowl, slide the egg-and-cutlet mixture over the rice, and garnish with scallion.
For serving as plain tonkatsu, skip steps 5–9 and serve the cutlet with shredded cabbage, a wedge of lemon, and tonkatsu sauce.
Tips
- Use panko, not regular breadcrumbs – panko is coarser and gives a much crunchier crust. If you can’t find panko, crush a slice of white bread into coarse crumbs as a substitute, but the texture will be less crispy.
- Don’t skip the resting time – after frying, let the tonkatsu rest for 3 minutes. This allows the juices to redistribute, keeping the meat moist and ensuring it stays at 145°F (63°C) during the rest.
- Keep the oil at the right temperature – use a thermometer to maintain 340°F (170°C). If the oil is too cool, the coating absorbs oil and gets greasy; if too hot, the outside burns before the pork cooks through.
- For katsudon, don’t overcook the egg – the egg should be creamy and slightly runny. It will continue to cook from the residual heat after you slide it onto the rice.
Serving Suggestions
Serve tonkatsu as a main dish with a side of finely shredded cabbage, a wedge of lemon, and a generous drizzle of tonkatsu sauce (or a homemade mix of Worcestershire sauce, ketchup, and soy sauce). It also pairs well with steamed rice and a bowl of miso soup. Katsudon is a complete one-bowl meal—serve it with pickled vegetables (tsukemono) and a small side of clear soup if desired.
Variations
- Chicken katsu – substitute chicken breast or thigh for pork; cook to 165°F (74°C) safe minimum internal temperature.
- Katsudon with egg over easy – some regions prefer the egg fully cooked; simply simmer longer until the egg is firm.
- Miso katsudon – add a spoonful of miso paste to the simmering broth for a deeper, umami flavor.
- Curry tonkatsu – serve the fried cutlet on rice with Japanese curry sauce instead of tonkatsu sauce.
Storage and Reheating
Store leftover tonkatsu and katsudon separately in airtight containers. Tonkatsu will keep in the refrigerator for up to 3 days; katsudon for up to 2 days (the egg and rice degrade faster). To reheat tonkatsu, place it on a wire rack in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crisp. Do not microwave tonkatsu—it will become soggy. For katsudon, reheat gently in a skillet with a splash of water or dashi over medium-low heat, stirring occasionally, until warmed through (165°F / 74°C). You can also microwave it, but the texture of the egg will soften.
Frequently Asked Questions
Can I use pork tenderloin instead of pork loin?
Yes, pork tenderloin works well and is leaner. It cooks faster, so reduce the frying time to about 2–3 minutes per side and check for 145°F (63°C) with a thermometer.
What is tonkatsu sauce made of?
Tonkatsu sauce is a thick, fruity, savory sauce. You can buy it at Asian grocery stores, or make a quick version by mixing 2 tablespoons Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon soy sauce, and a pinch of sugar.
Can I make katsudon without dashi?
Yes, substitute chicken or vegetable stock, or even water with a pinch of kombu powder. The flavor will be slightly less complex, but still delicious.
Is katsudon served with the sauce on top?
No, katsudon is not served with tonkatsu sauce. The cutlet is simmered in a soy-mirin broth, which gives it a different flavor. If you like, you can add a small drizzle of tonkatsu sauce on the side, but it’s not traditional.
Can I bake the tonkatsu instead of frying?
Yes, you can bake it at 425°F (220°C) for 15–20 minutes, flipping once, until the internal temperature reaches 145°F (63°C). It will be less crispy and golden than fried, but still tasty. Spray the breaded cutlets with oil to help browning.
What’s the difference between katsudon and oyakodon?
Both are rice bowls with egg and onion, but katsudon uses pork cutlet, while oyakodon uses chicken (and sometimes egg). The cooking method is nearly identical.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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