Katsudon is a beloved Japanese comfort food: a bowl of steamed rice topped with a crispy breaded pork cutlet, simmered with onions and egg in a savory-sweet dashi-based sauce. Using an air fryer to cook the cutlet delivers an incredibly crunchy exterior with less oil, while the egg and sauce keep the dish rich and satisfying. This recipe gives you that classic donburi experience with a practical, weeknight-friendly twist.
Ingredients
- 2 boneless pork loin chops (about 5 oz / 140 g each), pounded to 1/4-inch (6 mm) thickness
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup (30 g) all-purpose flour
- 1 large egg, beaten
- 1 cup (90 g) panko breadcrumbs
- Olive oil spray (or neutral oil spray)
- 1/2 cup (120 ml) dashi (or 1/2 cup water + 1/2 tsp dashi granules)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 g) sugar
- 1/2 medium onion, thinly sliced (about 1/2 cup / 75 g)
- 2 large eggs, beaten (for the sauce)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- 1/4 cup (30 g) frozen green peas, thawed (optional, for garnish)
Instructions
- Season the pork chops with salt and pepper. Dredge each chop in flour, dip in the beaten egg, then press into panko breadcrumbs to coat evenly. Place the breaded chops on a plate.
- Preheat your air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with oil. Place the pork chops in a single layer (cook in batches if needed) and spray the tops lightly with oil. Air fry for 10 minutes, then flip and spray the other side. Cook for another 5–7 minutes, 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 cutting board and let rest for 3 minutes.
- While the pork cooks, make the sauce: in a small bowl, combine the dashi, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
- In a small skillet (about 8 inches / 20 cm), add the sauce mixture and the sliced onion. Bring to a simmer over medium heat and cook for 2–3 minutes, until the onion softens.
- Slice the rested pork cutlets into 1-inch (2.5 cm) wide strips. Add the sliced cutlets to the skillet, arranging them over the onions. Pour the beaten eggs evenly over the top. Cover the skillet and cook for 2–3 minutes, until the eggs are just set but still slightly soft. The egg dish should reach a safe minimum internal temperature of 160°F (71°C) if you want to check with a thermometer, but the visual cue of set eggs is fine.
- Divide the warm rice between two deep bowls. Gently slide the egg-and-pork mixture from the skillet onto the rice, dividing evenly. Garnish with green peas if using. Serve immediately.
Tips
- Pounding the pork: If you don’t have a meat mallet, use a heavy skillet or rolling pin. Cover the pork with plastic wrap to avoid splatter. Even thickness ensures even cooking.
- Panko substitute: Regular breadcrumbs work, but they won’t be as crispy. For a gluten-free option, use crushed rice crackers or gluten-free panko; the texture will be slightly different but still crunchy.
- Don’t overcook the eggs: The eggs should be softly set, not hard and rubbery. Pull them off the heat while they still look slightly glossy; they’ll finish cooking from residual heat.
- Air fryer size: If your air fryer is small, cook the cutlets in batches. Overcrowding traps steam and makes the breading soggy.
Serving Suggestions
Serve katsudon as a complete meal in a bowl, with the rice on the bottom and the egg-pork mixture on top. A side of pickled ginger or a simple cucumber salad adds brightness. For a heartier meal, add a small bowl of miso soup and a few slices of Japanese pickled daikon (takuan).
Variations
- Chicken katsudon: Substitute boneless, skinless chicken thighs, pounded to even thickness. Cook to a safe minimum internal temperature of 165°F (74°C) in the air fryer.
- Vegetarian katsudon: Use thick slices of firm tofu or a breaded eggplant cutlet. Press the tofu well to remove excess water before breading. Air fry at 375°F (190°C) for 10–12 minutes, flipping once, until golden and hot through.
- Spicy katsudon: Add 1 tsp of gochujang or sriracha to the sauce mixture for a spicy kick.
- Cheese katsudon: Place a slice of cheddar or mozzarella over the hot cutlet before adding the egg, letting it melt into the sauce.
Storage and Reheating
Store leftover katsudon in an airtight container in the refrigerator for up to 3 days. The breading will soften, but the flavor remains. To reheat, place the katsudon (without the rice) in a skillet over medium heat with a splash of water or dashi, cover, and warm for 3–4 minutes, until heated through to 165°F (74°C). You can also microwave individual portions for 1–2 minutes, but the breading will be less crisp. For best results, reheat the cutlet separately in the air fryer at 350°F (175°C) for 3–4 minutes, then add the egg and sauce and warm briefly.
Frequently Asked Questions
Can I use pork tenderloin instead of loin chops? Yes, tenderloin is lean and works well. Slice it into 1-inch thick medallions and pound them to 1/4-inch thickness. Cook to the same internal temperature of 145°F (63°C).
Do I have to use dashi? Dashi gives authentic umami, but you can substitute with low-sodium chicken or vegetable broth. The flavor will be slightly different but still delicious. If using water, add a pinch of bonito flakes or a piece of kombu to steep for 5 minutes.
Why is my breading falling off? Make sure the pork is dry before dredging in flour, and press the panko firmly onto the meat. Let the breaded cutlets rest for 5 minutes before air frying; this helps the coating adhere.
Can I make this ahead of time? You can bread the pork and refrigerate it for up to 4 hours before cooking. The sauce and onion mixture can also be prepped in advance. Cook everything fresh when ready to serve for the best texture.
What if I don’t have mirin? Mix 1 tbsp (15 ml) sake or white wine with 1 tsp sugar as a substitute. Alternatively, use 1 tsp honey diluted with 1 tsp water.
Is it safe to reheat katsudon? Yes, reheat leftovers to an internal temperature of 165°F (74°C) before eating. Use a skillet or microwave, and avoid reheating more than once.
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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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