Katsudon is a beloved Japanese comfort food: a crispy pork cutlet simmered in a sweet-savory dashi-based sauce with onions and egg, then served over steamed rice. It’s a one-bowl meal that’s both hearty and satisfying, and the contrast between the crunchy cutlet and the soft, custardy egg is what makes it so irresistible. This recipe breaks down the process into clear steps so you can make authentic katsudon at home, even on a weeknight.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each), pounded to ¼-inch (6 mm) thickness
- Salt and freshly ground black pepper
- ½ cup (60 g) all-purpose flour
- 1 large egg, beaten (for dredging)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil, for frying (about 1 cup / 240 ml)
- 1 cup (240 ml) dashi stock (or 1 cup water + 1 tsp dashi powder)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 g) sugar
- 1 small onion (about 4 oz / 115 g), thinly sliced
- 2 large eggs, beaten (for the sauce)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- 2 scallions, thinly sliced (for garnish)
Instructions
- Season the pork chops on both sides with salt and pepper. Dredge each chop in flour, dip in the beaten egg, then coat thoroughly with panko, pressing gently to adhere. Set aside on a plate.
- In a large skillet or heavy-bottomed pot, heat about ½ inch (1.3 cm) of vegetable oil over medium-high heat until a breadcrumb sizzles immediately when dropped in (about 350°F / 175°C). Carefully place the breaded pork in the hot oil and fry until golden brown and cooked through, about 3 minutes per side. The internal temperature should reach 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for pork). Transfer to a wire rack to drain and rest for 3 minutes before slicing.
- While the pork rests, make the sauce: in a small bowl, combine the dashi, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
- In a separate small skillet or saucepan (wide enough to hold one pork chop), bring the sauce mixture to a simmer over medium heat. Add the sliced onion and cook for 2–3 minutes, until slightly softened.
- Slice each rested pork cutlet into 1-inch (2.5 cm) wide strips. Place the sliced cutlet over the onions in the simmering sauce.
- Pour the beaten eggs evenly over the pork and onions. Cover the pan with a lid and cook for 1–2 minutes, until the eggs are just set but still slightly runny (or fully set if you prefer).
- Divide the warm rice between two large bowls. Gently slide the egg-and-pork mixture over the rice, arranging it neatly. Garnish with sliced scallions and serve immediately.
Tips
- Pound the pork evenly: Use a meat mallet or rolling pin to flatten the chops to an even thickness. This ensures they cook quickly and evenly, staying juicy inside while the crust gets crispy.
- Use fresh panko: Panko breadcrumbs give the signature light, crunchy coating. If they seem too coarse, pulse them briefly in a food processor. You can substitute regular breadcrumbs, but the texture will be denser.
- Don’t overcrowd the pan: Fry the cutlets one at a time if needed, so the oil temperature stays consistent. Overcrowding drops the oil temperature and makes the crust greasy.
- Adjust the sauce to taste: The sauce is sweet-savory; if you prefer less sweetness, reduce the sugar to 2 teaspoons (10 g). For a deeper flavor, use 1 teaspoon of sake in the sauce.
Serving Suggestions
Serve katsudon hot, straight from the pan, over steamed Japanese short-grain rice. Pair it with a simple side of pickled vegetables (tsukemono) or a small bowl of miso soup to round out the meal. A sprinkle of shichimi togarashi (seven-spice blend) adds a nice kick if you like heat.
Variations
- Chicken katsudon: Use boneless, skinless chicken thighs or breasts instead of pork. Cook chicken to 165°F (74°C) safe minimum internal temperature.
- Vegetarian katsudon: Replace the pork with a thick slice of firm tofu or a breaded eggplant cutlet. Omit the dashi (use kombu or vegetable stock) and follow the same simmering steps.
- Spicy katsudon: Add a teaspoon of gochujang or chili paste to the sauce for a spicy twist.
- Cheese katsudon: Place a slice of cheese (like cheddar or mozzarella) on top of the hot cutlet just before serving, letting it melt over the rice.
Storage and Reheating
Katsudon is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The crispiness of the cutlet will soften, but the flavor remains. To reheat, place the katsudon in a skillet over medium-low heat with a splash of water or dashi, cover, and heat until warmed through (about 5 minutes). Alternatively, microwave in 30-second bursts until hot. Do not freeze, as the texture of the egg and rice will degrade.
Frequently Asked Questions
Can I use pork tenderloin instead of loin chops? Yes, tenderloin works well; just pound it to an even thickness. It’s leaner, so be careful not to overcook it.
What is dashi, and can I substitute it? Dashi is a Japanese stock made from kombu (kelp) and bonito flakes. If you don’t have it, you can use 1 cup (240 ml) of water plus 1 teaspoon of dashi powder (available at Asian markets) or substitute with chicken stock for a different flavor.
Why does my crust get soggy? Sogginess happens if you pour the egg over the cutlet too early or if the cutlet isn’t fully coated in panko. Make sure the cutlet is well-breaded and add the egg just before covering, then serve immediately.
Can I make katsudon without deep-frying? Yes, you can shallow-fry in about ½ inch of oil, or even bake the breaded pork at 400°F (200°C) for 15–20 minutes, flipping once, until it reaches 145°F (63°C). The crust will be less crispy but still tasty.
Is it safe to eat the egg slightly runny? The egg is cooked in the simmering sauce, so it reaches a safe temperature. If you prefer fully set eggs, cook for an extra minute or two. For those with compromised immune systems, use pasteurized eggs.
What rice is best for katsudon? Japanese short-grain or medium-grain rice is ideal because it’s sticky and holds up well under the sauce. Sushi rice works as a good substitute.
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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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