Katsudon is a beloved Japanese comfort food: a bowl of steamed rice topped with a crispy, deep-fried pork cutlet (tonkatsu) simmered in a sweet-savory dashi-based broth with onions and egg. It’s hearty, satisfying, and the combination of crispy cutlet, soft egg, and seasoned rice makes it a weeknight favorite. If you’re in Overland Park, you can find excellent versions at local Japanese restaurants, and you can also easily make it at home with this authentic recipe.
Ingredients
- 2 boneless pork loin chops (about 1/2 inch / 1.25 cm thick), about 6 oz (170 g) each
- Salt and black pepper to taste
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 large egg, beaten (for coating)
- 1 cup (100 g) panko breadcrumbs
- Neutral oil (like canola or vegetable), for frying
- 1 small onion, thinly sliced (about 1/2 cup)
- 1/2 cup (120 ml) dashi stock (or 1/2 cup water + 1/2 tsp dashi powder)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tsp (5 g) sugar
- 2 large eggs, beaten (for the sauce)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- 2 tbsp (30 g) sliced green onions, for garnish
Instructions
- Season the pork chops with salt and pepper on both sides. Using a meat mallet or the back of a knife, gently pound each chop to an even 1/4-inch (6 mm) thickness.
- Set up a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko in a third. Dredge each pork chop in flour, shaking off excess, then dip in egg, then coat thoroughly with panko, pressing gently to adhere.
- Heat about 1/2 inch (1.25 cm) of oil in a deep skillet or heavy-bottomed pan over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a panko crumb; it should sizzle immediately.
- Fry the pork chops in batches, without crowding, for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) (USDA FSIS safe minimum for pork). Drain on a wire rack or paper towels. Let rest for 3 minutes, then slice into 1-inch (2.5 cm) strips.
- In a small saucepan or skillet, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Add the sliced onion and simmer for 2–3 minutes until slightly softened.
- Place the sliced pork cutlet pieces on top of the onion in the sauce. Drizzle the beaten eggs evenly over the pork and onion. Cover and cook for 2–3 minutes, until the egg is just set but still soft (like a custard).
- Divide the warm rice between two large bowls. Gently slide the egg-pork mixture over the rice, pouring any extra sauce on top. Garnish with green onions and serve immediately.
Tips
- Pork choice: Use boneless loin or tenderloin for a leaner cut; if you prefer more fat, use pork shoulder or belly. The key is to pound it thin so it cooks quickly and stays tender.
- Dashi substitute: If you don’t have dashi, use 1/2 cup (120 ml) of low-sodium chicken or vegetable broth mixed with a pinch of kombu (kelp) powder, or simply use water with 1 tsp of fish sauce. The flavor will be slightly less umami but still delicious.
- Egg doneness: The egg should be softly set—not fully hard. Cook just until the edges are set and the center is still slightly jiggly; it will continue to cook from the heat of the rice.
- Oil temperature: If the oil is too hot, the panko will burn before the pork cooks; if too cool, the cutlet will absorb oil and become greasy. Use a thermometer if you have one.
Serving Suggestions
Serve katsudon as a complete meal in a large bowl. It pairs well with a simple side of pickled vegetables (like takuan or cucumber), a small bowl of miso soup, and a green salad with a light sesame dressing. For a more traditional Japanese breakfast-style presentation, serve with a side of steamed vegetables and a cup of green tea.
Variations
- Chicken katsudon: Use boneless, skinless chicken thighs or breasts instead of pork. Cook chicken to 165°F (74°C) (USDA FSIS safe minimum for poultry).
- Vegetarian katsudon: Replace the pork with a thick slice of firm tofu or a breaded eggplant slice. Pan-fry until golden, then proceed with the same sauce and egg topping.
- Spicy katsudon: Add 1–2 tsp of gochujang (Korean chili paste) or a drizzle of sriracha to the sauce for a spicy kick.
- Cheese katsudon: Place a slice of cheese (like cheddar or mozzarella) over the pork before adding the egg, and let it melt.
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. To reheat, place the katsudon in a microwave-safe dish and heat for 2–3 minutes, or until hot throughout. The crispy panko will soften, but the flavor will remain. Alternatively, reheat in a skillet over medium heat with a splash of water, covered, for 5–7 minutes. Do not freeze, as the texture of the egg and rice will deteriorate.
Frequently Asked Questions
Can I use pre-made tonkatsu from a store? Yes, you can buy frozen or refrigerated tonkatsu from Japanese grocery stores. Reheat it in the oven or toaster oven to maintain crispiness, then proceed with the sauce and egg steps.
What is the best rice 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 too. If you only have long-grain rice, it will be less sticky but still fine.
Can I make the sauce ahead of time? Yes, you can mix the dashi, soy sauce, mirin, and sugar in a jar and refrigerate for up to a week. When ready to cook, just heat it in the pan.
Why is my egg not setting? If your egg is too runny, it may be because the sauce is too thin or the heat is too low. Make sure the sauce is simmering before adding the egg, and keep the pan covered so the steam helps set the top.
Is katsudon gluten-free? Traditional katsudon contains soy sauce (which has wheat) and panko (wheat-based). To make it gluten-free, use tamari or coconut aminos, gluten-free panko, and ensure your dashi is gluten-free (some dashi powders contain soy).
Can I use chicken instead of pork? Absolutely. Chicken katsudon is a popular variation. Use chicken breast or thigh, and adjust cooking time. Ensure the chicken reaches 165°F (74°C) (USDA FSIS safe minimum for poultry).
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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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