Katsudon is a beloved Japanese comfort food: a crispy, golden pork cutlet simmered in a savory-sweet dashi broth with onions and egg, then served over a bowl of steamed rice. It’s a complete meal in one bowl, and the contrast between the crunchy cutlet, soft egg, and tender rice makes every bite satisfying. This recipe delivers that classic donburi experience at home with clear steps and realistic timing.
Ingredients
- 2 boneless pork loin chops (about 5 oz / 140 g each), pounded to 1/4-inch (6 mm) thickness
- Salt and freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil for frying (about 1 cup / 240 ml)
- 1/2 cup (120 ml) dashi stock (or chicken stock)
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) sake (optional)
- 1 tablespoon (15 g) sugar
- 1/2 medium onion, thinly sliced
- 2 large eggs, beaten (for the topping)
- 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, shaking off excess. Dip in the beaten egg, then coat thoroughly with panko, pressing gently to adhere.
- Heat about 1/2 inch (1 cm) of vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a panko crumb in the oil—it should sizzle immediately.
- Fry the pork chops in a single layer, without crowding, for 3–4 minutes per side, until golden brown and cooked through. The internal temperature of the pork must reach 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Transfer to a wire rack to drain.
- In a small bowl, combine the dashi, soy sauce, mirin, sake (if using), and sugar. Stir until the sugar dissolves.
- In a separate small skillet (about 8–9 inches / 20–23 cm), bring the sauce mixture to a simmer over medium heat. Add the sliced onion and cook for 2–3 minutes until slightly softened.
- Slice the rested pork cutlets into 1-inch (2.5 cm) wide strips. Lay the strips over the onions in the skillet, overlapping slightly.
- Beat the 2 remaining eggs and pour them evenly over the pork and onions. Cover the skillet and cook for 1–2 minutes, until the egg is just set but still slightly runny in places (or fully set if you prefer).
- Divide the warm rice between two deep bowls. Gently slide the egg-pork mixture from the skillet onto the rice, arranging it neatly. Garnish with green peas if using. Serve immediately.
Tips
- Pounding the pork: Use a meat mallet or rolling pin to flatten the chops evenly. This ensures quick, even cooking and a tender bite.
- Oil temperature: Keep the oil at 350°F (175°C). If it’s too low, the breading absorbs oil and becomes greasy; too high, and the panko burns before the pork cooks.
- Egg doneness: The egg should be softly set—like a loose custard. Overcooking makes it rubbery. Remove from heat while still slightly glossy.
- Substitutions: No dashi? Use chicken stock. No mirin? Mix 1 tablespoon sake or white wine with 1 teaspoon sugar. For a chicken version, use boneless chicken thighs and cook to 165°F (74°C).
Serving Suggestions
Serve katsudon as a main dish with a side of pickled ginger or tsukemono (Japanese pickles) to cut through the richness. A simple miso soup or a small green salad with a light sesame dressing rounds out the meal. For a heartier bowl, top with a sprinkle of shichimi togarashi (seven-spice blend) or a drizzle of extra soy sauce.
Variations
- Chicken katsudon: Substitute chicken breast or thigh, pounded thin. Cook to 165°F (74°C) safe minimum.
- Vegetarian katsudon: Use a thick slice of firm tofu, pressed and breaded. Pan-fry until crisp, then proceed with the same sauce and egg.
- Spicy katsudon: Add 1 teaspoon gochujang or chili paste to the sauce mixture for a Korean-inspired kick.
- Cheese katsudon: Place a slice of melty cheese (like mozzarella or cheddar) over the cutlet just before adding the egg, for a fusion twist.
Storage and Reheating
Store leftover katsudon in an airtight container in the refrigerator for up to 3 days. The cutlet will lose its crispness, but the flavor remains. To reheat, place the rice and topping in a microwave-safe bowl and heat in 30-second bursts until steaming (about 1–2 minutes total). Alternatively, reheat gently in a covered skillet over low heat with a splash of water to prevent drying. Do not freeze, as the egg and rice texture will suffer. Always reheat leftovers to 165°F (74°C) before eating.
Frequently Asked Questions
Can I use pork shoulder instead of loin? Yes, but it’s fattier and may require slightly longer cooking. Pound it thin and cook to the same 145°F (63°C) safe minimum.
What is dashi, and can I skip it? Dashi is a Japanese stock made from kombu (kelp) and bonito flakes. It adds umami, but you can substitute chicken or vegetable stock for a still-delicious bowl.
Why is my breading falling off? Make sure the pork is dry before flouring, and press the panko firmly. Also, let the breaded cutlets rest for 5 minutes before frying—this helps the coating adhere.
Can I make katsudon without frying? For a lighter version, pan-fry the breaded cutlets in a little oil (about 2 tablespoons) over medium heat, turning frequently, until golden and cooked through. It won’t be as crispy, but it works.
Is it okay to use regular long-grain rice? Short-grain or medium-grain Japanese rice is stickier and holds up better under the sauce. Long-grain will work in a pinch but will be less cohesive.
How do I keep the egg from overcooking? Cook it covered over medium-low heat and check after 1 minute. The residual heat will continue to cook it slightly after you slide it onto the rice, so remove it while still a bit runny.
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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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