Giant pork katsudon is a Japanese comfort food classic: a thick, crispy pork cutlet simmered in a savory-sweet dashi broth with onions and egg, served over steaming rice. This version uses a larger, thicker cutlet for a truly satisfying meal. It works because the contrast between the crunchy panko crust, the soft egg, and the seasoned rice creates a harmony of textures and flavors that is both hearty and delicate.
Ingredients
- 4 boneless pork loin chops, about 1 inch (2.5 cm) thick (about 1.5 lbs / 680 g total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (for coating)
- 2 cups (200 g) panko breadcrumbs
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 1 cup (240 ml) dashi stock (or chicken stock)
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) sake (optional)
- 1 tablespoon (15 g) sugar
- 1 small onion, thinly sliced
- 4 large eggs, beaten (for the topping)
- 4 cups (720 g) cooked Japanese short-grain rice, hot
- 1/2 cup (50 g) frozen green peas, thawed (optional, for garnish)
Instructions
- Prepare the pork: Using a meat mallet or the back of a heavy knife, pound each pork chop to an even 1/2-inch (1.25 cm) thickness. Season both sides with salt and pepper.
- Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another, and the panko in a third. Dredge each pork chop in flour, shaking off excess, then dip in egg, letting excess drip off, then press into panko, ensuring an even coating. Set aside on a plate.
- Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully place the breaded pork chops in the hot oil, working in batches if needed. Fry for 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork). Transfer to a wire rack to drain.
- In a small bowl, mix the dashi, soy sauce, mirin, sake (if using), and sugar until the sugar dissolves. Set aside.
- In a large skillet or saucepan, bring the dashi mixture to a simmer over medium heat. Add the sliced onion and cook for 2-3 minutes until slightly softened.
- Slice each fried pork cutlet into 1-inch (2.5 cm) wide strips. Place the cutlet slices over the simmering onions in the pan, arranging them in a single layer.
- Drizzle the beaten eggs evenly over the pork and onions. Cover the pan with a lid and cook for 2-3 minutes, until the eggs are just set but still slightly soft.
- Divide the hot rice among four large bowls. Carefully slide one portion of the pork-and-egg mixture over each bowl of rice. Garnish with green peas if using. Serve immediately.
Tips
- Pork cut: For a truly “giant” katsudon, ask your butcher for thick-cut boneless pork chops or a pork tenderloin cut into 1-inch thick medallions. Adjust cooking time accordingly.
- Panko: Use fresh panko for the crispiest texture. If you only have regular breadcrumbs, they will work but will not be as crunchy.
- Eggs: The eggs should be slightly undercooked when you take the pan off the heat, as they will continue to cook from residual heat. This keeps them creamy and soft.
- Dashi: If you don’t have dashi, you can substitute with chicken stock, but the flavor will be less umami. A pinch of kombu (kelp) or a few dried shiitake mushrooms simmered in the stock for 5 minutes can boost the flavor.
Serving Suggestions
Serve the katsudon piping hot, straight from the pan to the bowl. It is a complete meal on its own, but you can add a side of pickled ginger, Japanese pickles (tsukemono), or a simple green salad with a sesame dressing. A bowl of miso soup is also a classic accompaniment.
Variations
- Chicken Katsudon: Use chicken breast or thigh instead of pork. Cook to 165°F (74°C) as per USDA FSIS guidelines.
- Vegetarian Katsudon: Replace the pork with thick slices of firm tofu or a meaty mushroom like portobello. Coat and fry as directed, but skip the meat and cook the tofu/mushroom until heated through (no specific temperature needed for vegetables).
- Spicy Katsudon: Add a teaspoon of gochujang (Korean chili paste) or a drizzle of sriracha to the dashi broth for a spicy kick.
- Cheese Katsudon: Place a slice of cheese (like mozzarella or cheddar) over the fried pork before adding the egg, and let it melt slightly.
Storage and Reheating
Katsudon is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the katsudon in a microwave-safe dish and heat in 30-second intervals until hot, or reheat in a skillet over medium heat with a splash of water to prevent drying. The crispiness of the pork will soften upon reheating, but the flavor will remain delicious. Do not freeze, as the texture of the egg and rice will suffer.
Frequently Asked Questions
Can I use pork tenderloin instead of pork chops? Yes, pork tenderloin is a great substitute. Slice it into 1-inch thick medallions and pound them slightly. They will cook faster, so adjust the frying time to reach 145°F (63°C).
What is dashi and where can I find it? Dashi is a Japanese soup stock made from kombu (kelp) and bonito flakes (dried fish). You can find instant dashi granules or liquid dashi in Asian grocery stores or online. If you can’t find it, use a combination of chicken stock and a pinch of kombu or a few shiitake mushrooms to mimic some of the umami.
Why is my panko not sticking to the pork? Make sure the pork is dry before dredging. Pat it with paper towels. Also, press the panko firmly onto the pork after dipping in the egg. Letting the breaded pork rest for 5 minutes before frying also helps the coating adhere.
Can I make this gluten-free? Yes! Use gluten-free all-purpose flour and gluten-free panko (or crushed gluten-free cornflakes). Ensure your soy sauce is tamari or a gluten-free soy sauce.
How do I know when the eggs are done? The eggs should be just set but still glossy and slightly jiggly in the center. They will finish cooking from the residual heat. If you prefer them fully set, cook for an extra minute.
Can I bake the pork instead of frying? Yes, you can bake the breaded pork at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked to 145°F (63°C). It won’t be as crispy, but it will be lighter.
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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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