Katsudon is a beloved Japanese comfort food: a crispy, deep-fried pork cutlet simmered in a sweet-savory dashi broth with onions and egg, then served over steamed rice. This Las Vegas-style version leans into the city’s love for bold, hearty flavors by adding a touch of garlic and a slightly richer sauce, making it a satisfying one-bowl meal that comes together faster than takeout.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each), pounded to 1/4-inch thickness
- Salt and freshly ground black pepper, to taste
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil, for deep-frying (about 2 cups / 480 ml)
- 1 small onion, thinly sliced
- 1/2 cup (120 ml) dashi stock (or chicken broth)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) mirin
- 1 teaspoon (5 ml) sugar
- 1 garlic clove, minced (optional, for Las Vegas flair)
- 2 large eggs, beaten (for the sauce)
- 2 cups (400 g) cooked Japanese short-grain rice, hot
- 1 scallion, thinly sliced, for garnish
Instructions
- Season the pork chops with salt and pepper. Dredge each chop in flour, dip in the beaten egg, then press into panko breadcrumbs, coating evenly. Set aside on a plate.
- Heat about 1 inch (2.5 cm) of vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Carefully add the breaded pork chops and fry until golden brown and cooked through, about 3-4 minutes per side. The internal temperature should reach 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) followed by a 3-minute rest. Transfer to a wire rack to drain.
- In a small bowl, mix the dashi, soy sauce, mirin, sugar, and garlic (if using). Set aside.
- Slice the fried pork cutlets into 1-inch (2.5 cm) wide strips.
- In a 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.
- Place the pork strips in the skillet, overlapping slightly. Pour the beaten eggs evenly over the pork and onion. Cover and cook for 2-3 minutes, until the eggs are just set but still slightly runny.
- Divide the hot rice between two deep bowls. Gently slide the egg-and-pork mixture over the rice, dividing equally. Garnish with sliced scallions and serve immediately.
Tips
- Don’t skip pounding the pork: Pounding to an even thickness ensures quick, even cooking and a tender cutlet. If you don’t have a meat mallet, use a heavy skillet or rolling pin.
- Keep the oil at the right temperature: Use a thermometer to maintain 350°F (175°C). If the oil is too cool, the breading absorbs oil and becomes greasy; too hot, and the panko burns before the pork cooks.
- Use day-old rice: Freshly cooked rice is too moist and sticky. Day-old rice (or rice made slightly drier) holds up better under the saucy topping.
- Adjust the sauce to taste: If you prefer a sweeter katsudon, add an extra teaspoon of sugar. For a saltier kick, add a splash more soy sauce.
Serving Suggestions
Serve katsudon as a complete meal in itself. Pair it with a simple side of pickled vegetables (like takuan or cucumber) to cut through the richness, and a small bowl of miso soup. For a heartier spread, add a side of steamed edamame or a light green salad with a ginger dressing.
Variations
- Chicken katsudon: Substitute boneless, skinless chicken thighs for pork. Cook to 165°F (74°C) as per USDA FSIS guidelines.
- Vegetarian katsudon: Use thick slices of firm tofu or a store-bought vegetarian cutlet. Pan-fry instead of deep-frying to keep it lighter.
- Spicy Las Vegas twist: Add a drizzle of sriracha or a pinch of chili flakes to the sauce for heat.
- Cheese katsudon: Place a slice of melty cheese (like mozzarella) over the pork before adding the egg, then cover to melt.
Storage and Reheating
Store leftover katsudon in an airtight container in the refrigerator for up to 3 days. The breading will soften, but the flavor remains. To reheat, place the katsudon in a microwave-safe bowl and heat in 30-second bursts until hot (165°F / 74°C for leftovers). For a crispier texture, reheat the pork separately in a toaster oven at 350°F (175°C) for 5-7 minutes, then add the egg-onion mixture and microwave briefly.
Frequently Asked Questions
Can I use chicken broth instead of dashi? Yes, chicken broth is a fine substitute. It will change the flavor slightly, making it more savory and less fishy, but still delicious.
What is mirin and can I skip it? Mirin is a sweet rice wine that adds a mild sweetness and shine to the sauce. If you don’t have it, mix 1 teaspoon of sugar with 1 tablespoon of dry sherry or white wine as a substitute.
Why is my breading falling off? Make sure the pork is dry before coating, 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 gluten-free? Absolutely. Use gluten-free flour (like rice flour) and gluten-free panko (or crushed rice crackers). Ensure your soy sauce is tamari or a gluten-free brand.
How do I know the pork is cooked? Use a food thermometer. The safe minimum internal temperature for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest before slicing.
Can I prepare the pork cutlets ahead of time? Yes, you can bread the pork and refrigerate for up to 4 hours before frying. Fry just before assembling the katsudon for the best texture.
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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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