Yoshinoya’s katsudon is a beloved Japanese comfort food featuring a crispy breaded pork cutlet simmered with onions and egg over a bowl of steamed rice. This homemade version captures the savory-sweet flavors of the restaurant classic while giving you control over the ingredients and portion sizes. With a focus on realistic calorie counts, this recipe helps you enjoy a satisfying meal without the guesswork.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each), pounded to 1/4-inch thickness
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- 1/2 cup (120 ml) dashi stock (or 1/2 cup water + 1/2 tsp dashi granules)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (optional, or substitute with dry white wine)
- 1 tbsp (15 g) sugar
- 1/2 medium onion, thinly sliced
- 2 large eggs, beaten (for simmering)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- 2 tbsp (30 ml) vegetable oil, for frying
- 1/4 cup (30 g) chopped green onions, for garnish (optional)
Instructions
- Season the pork chops lightly with salt and pepper. Dredge each chop in flour, dip in beaten egg, then coat thoroughly with panko, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. 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 whole cuts of pork, measured with a food thermometer. Transfer to a paper towel-lined plate, then slice into 1/2-inch strips.
- In a small bowl, combine dashi, soy sauce, mirin, sake (if using), and sugar. Stir until sugar dissolves.
- In a separate small skillet or saucepan, bring the sauce mixture to a simmer over medium heat. Add the sliced onion and cook for 2–3 minutes until slightly softened.
- Add the sliced pork cutlet to the skillet with the onion and sauce. Pour the beaten eggs evenly over the top. Cover and cook for 2–3 minutes, until the eggs are just set but still slightly runny.
- Divide warm rice between two bowls. Carefully slide the egg-and-pork mixture from the skillet onto each rice bowl. Garnish with green onions if desired. Serve immediately.
Tips
- Substitutions: Use chicken breast or thigh instead of pork for a lighter option; adjust cooking time to ensure chicken reaches 165°F (74°C). For a vegetarian version, replace the pork with firm tofu slices (pat dry before breading).
- Breading tip: For extra crispiness, use fresh panko and double-coat the pork: after the first egg and panko layer, dip again in egg and panko. This adds a few minutes to prep but gives a thicker crust.
- Common mistake: Overcooking the eggs makes them rubbery. Remove from heat while they are still custardy, as they will continue to cook from residual heat.
- Storage: Leftover katsudon is best eaten fresh, but if you must store it, keep the rice separate from the pork-egg topping to prevent sogginess.
Serving Suggestions
Serve katsudon with a side of pickled ginger, cucumber salad, or a simple miso soup. A small bowl of steamed edamame or a green salad with ginger dressing also pairs well. For a complete meal, add a side of sautéed bok choy or broccoli.
Variations
- Chicken katsudon: Use chicken breast pounded thin; cook to 165°F (74°C).
- Vegetable katsudon: Replace pork with thick slices of eggplant or zucchini, breaded and fried.
- Spicy katsudon: Add a teaspoon of gochujang or sriracha to the sauce for a kick.
- Cheese katsudon: Place a slice of cheddar or mozzarella over the pork before adding the egg.
Storage and Reheating
Store leftover katsudon components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice in the microwave or steamer. Reheat the pork-egg topping in a skillet over medium heat for 2–3 minutes, or microwave in 30-second bursts until warmed through. For best texture, reheat the pork in an oven at 350°F (175°C) for 5–7 minutes to re-crisp the crust.
Frequently Asked Questions
How many calories are in this katsudon? Each serving (half of the recipe) contains approximately 650–750 calories, depending on the exact cut of pork and amount of oil absorbed. The calories come mainly from the breaded pork and rice.
Can I use pork loin instead of pork chop? Yes, pork loin works well; just ensure it is pounded thin for even cooking. Use a meat thermometer to confirm it reaches 145°F (63°C).
What can I use instead of dashi? If you don’t have dashi, use 1/2 cup water plus 1/2 teaspoon of dashi granules, or substitute with chicken or vegetable broth. The flavor will be slightly different but still delicious.
How do I make it less salty? Use low-sodium soy sauce or reduce the amount to 2 tablespoons. You can also add a bit more mirin or sugar to balance the saltiness.
Can I prepare katsudon ahead of time? The pork cutlets can be breaded and refrigerated for up to a day before frying. The sauce can be mixed ahead. However, the assembled dish is best served immediately after cooking.
Is it safe to reheat katsudon? Yes, reheat leftovers to an internal temperature of 165°F (74°C) as a safe minimum for leftovers. Use a food thermometer to check.
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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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