Katsudon is a beloved Japanese rice bowl where a crispy pork cutlet is simmered in a sweet-savory dashi broth with onions and beaten eggs, then served over steaming rice. The combination of crunchy panko, tender pork, and softly set eggs creates a comforting, satisfying meal that comes together in about 30 minutes. This recipe delivers the authentic flavors of a Japanese diner classic right in your own kitchen.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each), pounded to ½-inch (1.25 cm) thickness
- Salt and freshly ground black pepper
- ½ cup (60 g) all-purpose flour
- 1 large egg, beaten (for coating)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil, for frying
- 1 cup (240 ml) dashi stock (or 1 cup water + 1 tsp dashi powder)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 g) sugar
- 1 tbsp (15 ml) mirin
- 1 medium onion, thinly sliced
- 4 large eggs, lightly beaten
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- 2 scallions, thinly sliced (for garnish)
Instructions
- Season the pork chops with salt and pepper. Dredge each chop in flour, dip in beaten egg, then coat generously with panko, pressing gently to adhere.
- Heat about ½ inch (1.25 cm) of vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat until a breadcrumb sizzles when dropped in (about 350°F / 175°C). Fry the pork chops for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) as the safe minimum for pork, checked with a food thermometer. Transfer to a wire rack to drain and rest.
- In a small bowl, mix the dashi, soy sauce, sugar, and mirin until the sugar dissolves.
- In a separate small skillet or saucepan (about 8–9 inches / 20–23 cm), add the sliced onion and the dashi mixture. Bring to a simmer over medium heat and cook for 2–3 minutes until the onion softens.
- Slice the rested pork cutlet into ½-inch (1.25 cm) strips. Place the slices on top of the simmering onion in the skillet.
- Drizzle the beaten eggs evenly over the pork and onions. Cover and cook for 1–2 minutes, until the eggs are just set but still slightly runny. The egg dish should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS.
- Divide the warm rice between two deep bowls. Gently slide the pork-and-egg mixture over the rice, letting the juices soak in. Garnish with scallions and serve immediately.
Tips
- Use day-old or slightly dried rice for the best texture; fresh rice can be too sticky and wet.
- Don’t overcook the eggs—they should be custard-like, not hard. Remove from heat while still glossy.
- If you don’t have dashi, substitute with 1 cup (240 ml) water plus 1 teaspoon fish sauce or a pinch of kombu (kelp) for a similar umami note.
- Keep the oil at a steady temperature; if it’s too hot, the panko will burn before the pork cooks through.
Serving Suggestions
Serve katsudon hot, straight from the pan, over steamed Japanese short-grain rice. Pair with a simple miso soup, pickled vegetables (tsukemono), or a light cucumber salad to balance the richness. For a complete meal, add a side of blanched greens dressed with soy sauce and sesame oil.
Variations
- Chicken katsudon: Substitute chicken breast or thigh, pounded thin, and cook to 165°F (74°C) safe minimum.
- Vegetarian katsudon: Use thick slices of firm tofu or eggplant instead of pork; coat and fry the same way, then simmer in the broth.
- Spicy katsudon: Add a teaspoon of gochujang or chili paste to the dashi mixture for a kick.
- Cheese katsudon: Place a slice of melting cheese (like mozzarella) on the hot cutlet before adding the eggs.
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 rice and topping in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second bursts until steaming (about 2 minutes total). Alternatively, reheat gently in a skillet over low heat with a splash of water, covered, until heated through. The panko will lose crispness, but the flavor remains. Do not freeze, as the eggs and rice become watery.
Frequently Asked Questions
Can I use pork tenderloin instead of loin chops? Yes, tenderloin works well; just pound it to an even thickness to ensure quick, even cooking.
What is the best rice for katsudon? Japanese short-grain or sushi rice is ideal because it’s slightly sticky and holds up to the saucy topping. Long-grain rice will be less cohesive.
Can I make this without dashi? Absolutely. Use water with a pinch of salt and a splash of soy sauce, or add a piece of kombu to the water while simmering for a few minutes.
Why are my eggs too runny or too hard? The eggs set quickly; cook for just 1–2 minutes covered, and remove from heat while they still look slightly underdone—they’ll finish cooking from residual heat.
Is it okay to use pre-made tonkatsu sauce? Yes, but the simmering broth is distinct from tonkatsu sauce. If you prefer a saucier version, drizzle a little tonkatsu sauce over the finished bowl.
Can I prepare the pork cutlets ahead of time? Yes, breaded cutlets can be refrigerated for up to 24 hours before frying. Let them sit at room temperature for 15 minutes before cooking to ensure even frying.
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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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