Katsudon is a beloved Japanese comfort food: a bowl of steamed rice topped with a crispy breaded pork cutlet simmered in a savory-sweet dashi broth with onions and egg. It comes together in about 30 minutes from start to finish, making it a surprisingly quick weeknight dinner once you have the ingredients. The contrast of the crunchy cutlet against the soft, custardy egg and seasoned rice is what makes this dish so satisfying.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each), pounded to 1/4-inch (6 mm) thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 large egg, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- Neutral oil (like canola or vegetable), for frying
- 1 cup (240 ml) dashi stock (or substitute with 1 cup water + 1 tsp dashi granules)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (12 g) sugar
- 1 medium onion (about 5 oz / 140 g), thinly sliced
- 2 large eggs, lightly beaten (for the topping)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- Thinly sliced green onions, for garnish (optional)
Instructions
- Prepare the pork: Season the pounded pork chops with salt and pepper on both sides. Place the flour, beaten egg, and panko in three separate shallow dishes. Dredge each chop in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
- Fry the cutlets: In a large skillet, heat about 1/2 inch (1 cm) of oil over medium-high heat until a breadcrumb sizzles when dropped in (about 350°F / 175°C). Carefully place the breaded pork in the hot oil. Fry for 2-3 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. Transfer to a wire rack to drain.
- Make the sauce: In a small bowl, combine the dashi, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
- Simmer the onions: In a separate medium skillet or small saucepan, bring the sauce mixture to a simmer over medium heat. Add the sliced onion and cook for 2-3 minutes, until the onion begins to soften.
- Add the cutlet: Slice the fried pork cutlets into 1-inch (2.5 cm) wide strips. Place the sliced cutlet on top of the simmering onions in the pan, overlapping slightly.
- Pour the egg: Drizzle the beaten eggs evenly over the cutlet and onions. Cover the pan with a lid and cook for 1-2 minutes, until the egg is just set but still slightly runny (the residual heat will finish cooking it). The egg dish should reach 160°F (71°C) if you prefer it fully set.
- Assemble the bowls: Divide the warm rice between two deep bowls. Gently slide the egg-and-cutlet mixture over the rice, making sure to include the sauce. Garnish with green onions if desired. Serve immediately.
Tips
- Pork substitution: If you can’t find pork loin, use boneless pork chops or even chicken breast. Chicken must be cooked to 165°F (74°C) – adjust frying time accordingly.
- Keep it crispy: The cutlet will soften slightly from the sauce and egg, which is traditional. If you prefer extra crunch, serve the cutlet on top of the egg rather than simmering it in the sauce for too long.
- Dashi substitute: If you don’t have dashi, you can use low-sodium chicken broth mixed with a splash of soy sauce. The flavor will be slightly different but still delicious.
- Don’t overcook the egg: The egg should be creamy, not hard-set. Remove from heat while it’s still a bit glossy – it will continue to cook from the residual heat.
Serving Suggestions
Katsudon is a complete meal in a bowl, but you can serve it with a simple side of pickled vegetables (like takuan or cucumber) to cut the richness. A small bowl of miso soup with tofu and wakame is also a classic accompaniment. For a lighter touch, a crisp green salad with a ginger-soy dressing works beautifully.
Variations
- Chicken katsudon: Use chicken breast or thigh, pounded thin, and cook to 165°F (74°C).
- Vegetable katsudon: Replace the pork with a thick slice of eggplant or a portobello mushroom cap, breaded and fried the same way.
- Spicy katsudon: Add a teaspoon of gochujang or chili paste to the sauce for a spicy kick.
- Cheese katsudon: Place a slice of melty cheese (like cheddar or mozzarella) on the hot cutlet before adding the egg, letting it melt into the dish.
Storage and Reheating
Katsudon is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the katsudon in a skillet over medium-low heat with a splash of water or dashi, cover, and warm gently until heated through (about 3-4 minutes). Alternatively, microwave on medium power in 30-second bursts, stirring occasionally, until hot. The cutlet will lose its crispness, but the flavor remains delicious. Do not freeze katsudon, as the texture of the egg and rice will degrade.
Frequently Asked Questions
Can I use pre-made tonkatsu (fried pork cutlet) from the store? Yes, you can use store-bought tonkatsu to save time. Just reheat it in a skillet or toaster oven until hot and crisp, then proceed with the simmering step. Note that the sauce and egg will soften the crust, which is fine.
What is the best rice for katsudon? Japanese short-grain or medium-grain rice is ideal because it’s sticky and holds up well under the saucy topping. Sushi rice works too. Long-grain rice will be less cohesive but still acceptable.
Can I make katsudon without dashi? Absolutely. You can substitute with water plus a pinch of kombu (kelp) or use a store-bought dashi powder. If you don’t have any, use a 50/50 mix of water and low-sodium soy sauce with a little sugar to mimic the savory-sweet balance.
Why is my egg turning out rubbery? Overcooking the egg is the usual culprit. The egg should be barely set – cook it for just 1-2 minutes covered, and remove from heat while it’s still slightly jiggly. The residual heat will finish cooking it to a custard-like consistency.
Can I use pork tenderloin instead of loin chops? Yes, tenderloin is leaner and cooks faster. Pound it to an even thickness and reduce frying time slightly – check for 145°F (63°C) with a thermometer.
Is katsudon gluten-free? Traditional katsudon uses wheat flour and soy sauce, so it’s not gluten-free. To make it gluten-free, use gluten-free flour (like rice flour) and tamari or coconut aminos instead of soy sauce, and ensure your panko is certified gluten-free.
Related
- Korean Yuan to INR: Rates & Conversion Guide
- Udon Noodles South Center Style: Easy Recipe
- Is Sweet Sticky Rice Gluten Free? Yes, With Caveats
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).