Oyakodon and katsudon are two of Japan’s most beloved rice bowl dishes, both featuring a savory-sweet broth of dashi, soy sauce, and mirin, with onions and egg. The key difference is the protein: oyakodon uses chicken (and sometimes salmon) simmered with egg, while katsudon features a breaded, deep-fried pork cutlet (tonkatsu) that is also simmered with egg. Both are served over steamed rice and are comforting, quick weeknight meals. This article breaks down each recipe, highlights their differences, and gives you step-by-step instructions for making both at home.
Ingredients
For Oyakodon (Chicken and Egg Rice Bowl)
- 2 cups (370 g) cooked Japanese short-grain rice, warm
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion (about 150 g), thinly sliced
- 4 large eggs, lightly beaten
- 1 cup (240 ml) dashi (or 1 tsp dashi powder dissolved in 1 cup water)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 1 tsp sugar
- 2–3 green onions, thinly sliced for garnish
- Shichimi togarashi (Japanese seven spice) for serving (optional)
For Katsudon (Pork Cutlet Rice Bowl)
- 2 cups (370 g) cooked Japanese short-grain rice, warm
- 4 boneless pork chops (about 1/2 inch / 1.25 cm thick, 4–5 oz / 120–150 g each)
- Salt and pepper, to taste
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten (for coating)
- 1 cup (100 g) panko breadcrumbs
- Neutral oil (like canola or vegetable) for deep-frying
- 1 medium onion (about 150 g), thinly sliced
- 4 large eggs, lightly beaten (for the simmering broth)
- 1 cup (240 ml) dashi
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 1 tsp sugar
- 2–3 green onions, thinly sliced for garnish
Instructions
For Oyakodon
- In a small bowl, mix the dashi, soy sauce, mirin, sake (if using), and sugar until the sugar dissolves. Set aside.
- In a medium skillet (about 10 inches / 25 cm), add the sliced onion and the dashi mixture. Bring to a simmer over medium heat.
- Add the chicken pieces in a single layer. Lower the heat to medium-low, cover, and simmer for about 5–7 minutes, until the chicken is cooked through (safe minimum internal temperature of 165°F / 74°C, per USDA FSIS).
- Slowly pour the beaten eggs over the chicken and onions in a thin, even stream. Cover and cook for about 1–2 minutes, until the eggs are just set but still slightly runny (they will continue to cook from residual heat).
- Serve immediately over warm rice in deep bowls. Garnish with green onions and shichimi togarashi if desired.
For Katsudon
- 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 1 inch (2.5 cm) of oil in a deep skillet or pot to 350°F (175°C). Fry the pork chops in batches until golden brown and cooked through, about 3–4 minutes per side. The pork should reach a safe minimum internal temperature of 145°F (63°C) per USDA FSIS, followed by a 3-minute rest. Drain on a wire rack.
- Slice each tonkatsu into 1-inch (2.5 cm) wide strips.
- In a separate skillet, combine the dashi, soy sauce, mirin, sake (if using), and sugar. Add the sliced onion and bring to a simmer over medium heat. Cook for 2–3 minutes until the onion softens.
- Place the sliced tonkatsu on top of the onions in the skillet. Pour the beaten eggs evenly over the cutlet and onions. Cover and cook for 1–2 minutes, until the eggs are just set.
- Serve immediately over warm rice, with the tonkatsu arranged on top. Garnish with green onions.
Tips
- Use short-grain rice: Japanese short-grain or sushi rice is sticky and holds up well under the sauce. If you only have long-grain, it will work but the texture will be less authentic.
- Don’t overcook the eggs: The eggs should be soft and slightly runny when you turn off the heat; they’ll finish cooking from the residual heat. Overcooked eggs become rubbery.
- Substitute dashi: If you don’t have dashi, you can use chicken or vegetable broth, but the flavor will be less umami-rich. Add a pinch of kombu (kelp) or a splash of fish sauce to mimic the depth.
- Make it gluten-free: Use tamari instead of soy sauce and gluten-free panko (or crushed rice crackers) for the katsudon.
Serving Suggestions
Serve either bowl with a side of Japanese pickles (tsukemono), a small bowl of miso soup, and a simple green salad with a ginger-soy dressing. For a complete meal, add a side of steamed edamame or a cucumber sunomono salad.
Variations
- Salmon oyakodon: Replace the chicken with fresh salmon fillets, cut into chunks. Cook the salmon in the broth until just opaque (145°F / 63°C), then add the eggs. This is a common variation in Japan.
- Vegetarian katsudon: Use a thick slice of firm tofu or a breaded eggplant cutlet instead of pork. Press the tofu well to remove excess water before breading.
- Spicy katsudon: Add a spoonful of gochujang (Korean chili paste) or a drizzle of chili oil to the simmering broth for a spicy kick.
Storage and Reheating
Both dishes are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the rice bowl in a microwave-safe dish and heat in 30-second bursts, stirring gently, until hot (165°F / 74°C). The eggs will continue to cook and may become firmer, which is fine. For katsudon, the panko will soften but still taste good. Do not freeze, as the texture of the eggs and rice will degrade significantly.
Frequently Asked Questions
Can I use chicken breast instead of thighs for oyakodon? Yes, but thighs are more forgiving and stay moist. If using breast, be careful not to overcook; cut into slightly larger pieces and simmer just until done.
What is the difference between oyakodon and katsudon? The main difference is the protein: oyakodon uses chicken (and egg), while katsudon uses a breaded, deep-fried pork cutlet (tonkatsu). Both are simmered with egg and onions in a savory broth, but katsudon has a crispy element from the fried cutlet.
Can I make these without dashi? Yes, you can substitute with chicken broth or even water with a splash of soy sauce and a pinch of sugar. The flavor will be milder but still delicious.
Why is my oyakodon watery? This happens if you use too much broth or cook it too long. Use the exact amount of dashi and simmer uncovered for the last minute to reduce the liquid slightly. Also, make sure your rice is not too wet.
Can I prepare the tonkatsu ahead of time? Yes, you can fry the pork chops in advance and refrigerate them for up to a day. When ready to make katsudon, slice and add them to the simmering broth as directed; they will reheat and absorb flavor.
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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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