Katsudon is a beloved Japanese rice bowl dish featuring a crispy breaded pork cutlet simmered in a savory-sweet broth with onions and egg, served over steamed rice. This easy method streamlines the classic preparation so you can enjoy restaurant-quality katsudon at home in about 30 minutes, using simple ingredients and straightforward steps. The combination of crispy tonkatsu, tender egg, and flavorful dashi-based sauce makes it a comforting and satisfying meal.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each)
- Salt and freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil, for frying (about 1/2 inch / 1.25 cm deep in pan)
- 1/2 cup (120 ml) dashi stock (or 1/2 cup water + 1/2 tsp dashi granules)
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 g) sugar
- 1 tablespoon (15 ml) mirin
- 1/2 medium onion, thinly sliced
- 2 large eggs, beaten (for the simmering step)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- Optional garnish: sliced green onions, shichimi togarashi
Instructions
- Prepare the pork: Using a meat mallet or the back of a knife, pound each pork chop to about 1/4-inch (6 mm) thickness. Season both sides with salt and pepper.
- Set up a breading station: Place the flour in a 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, and finally coat thoroughly with panko, pressing gently to adhere.
- Heat about 1/2 inch (1.25 cm) of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a panko crumb into the oil—it should sizzle immediately.
- 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) (USDA FSIS safe minimum for whole cuts of pork) as checked with a food thermometer. Transfer to a wire rack to drain.
- Slice the tonkatsu into 1-inch (2.5 cm) wide strips.
- In a small skillet or saucepan, combine the dashi, soy sauce, sugar, and mirin. 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 tonkatsu on top of the onion in the sauce. Pour the beaten eggs evenly over the pork and onion. Cover the pan and cook for 2-3 minutes, until the eggs are just set but still slightly runny (or cook longer for firmer eggs).
- Divide the warm rice between two bowls. Gently slide the egg-and-pork mixture over the rice, spooning any extra sauce on top. Garnish with green onions and shichimi togarashi if desired. Serve immediately.
Tips
- Substitutions: If you don’t have dashi, use 1/2 cup chicken or vegetable broth mixed with a pinch of kombu (kelp) powder or just use water with a teaspoon of fish sauce. Mirin can be replaced with 1 tablespoon sake or white wine plus 1/2 teaspoon sugar. For a non-pork version, use chicken breast or thigh, cooking to 165°F (74°C).
- Storage: Katsudon is best eaten fresh, but you can store leftover components separately. Cooked tonkatsu can be refrigerated for up to 3 days and reheated in an oven or toaster oven to maintain crispness. The egg-onion mixture can be stored separately for 1 day.
- Common mistake: Overcrowding the pan when frying will lower the oil temperature and make the breading soggy. Fry in batches if needed. Also, don’t skip pounding the pork—it ensures even cooking and tenderness.
- Egg doneness: The eggs should be softly set, not fully hard-cooked. Keep the pan covered and watch carefully—they will continue to cook slightly after you remove from heat.
Serving Suggestions
Serve katsudon as a complete meal on its own, but it pairs well with a simple side salad of shredded cabbage with a tangy sesame dressing, or a bowl of miso soup. For a heartier spread, add a small pickled vegetable side like takuan (pickled daikon) or tsukemono. A cold glass of Japanese green tea or a light lager complements the rich flavors.
Variations
- Chicken katsudon: Substitute boneless chicken thigh or breast for pork. Adjust cooking time and ensure chicken reaches 165°F (74°C).
- Vegetable katsudon: Use a thick slice of firm tofu or a breaded eggplant slice instead of pork. Tofu should be pressed well before breading and fried until golden.
- Spicy katsudon: Add a teaspoon of gochujang (Korean chili paste) or a drizzle of sriracha to the simmering sauce for a spicy kick.
- Cheese katsudon: Place a slice of cheddar or mozzarella on top of the tonkatsu before adding the egg, then cover and cook until melted.
Storage and Reheating
Katsudon is best consumed immediately, but if you have leftovers, store the components separately. The cooked tonkatsu can be refrigerated in an airtight container for up to 3 days. The egg-onion mixture will keep for 1 day. To reheat the tonkatsu, place it on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes until heated through and crisp. Reheat the egg mixture in a small skillet over low heat, stirring gently. Serve over fresh rice. Do not microwave the tonkatsu as it will become soggy. Leftover rice can be refrigerated for up to 3 days and reheated in the microwave with a damp paper towel.
Frequently Asked Questions
Can I use pre-made tonkatsu from the store? Yes, you can use store-bought frozen tonkatsu, but it may not be as crispy. Follow the package instructions for reheating, then slice and proceed with the simmering step.
What is dashi and can I skip it? Dashi is a Japanese stock made from kombu and bonito flakes. It adds umami, but you can substitute with chicken broth or water with a pinch of salt and a dash of soy sauce. The flavor will be slightly different but still delicious.
Why is my egg runny? The egg should be slightly runny when you serve it—that’s part of the dish’s appeal. If you prefer firmer eggs, cook for an additional 1-2 minutes, but be careful not to overcook them into a dry scramble.
Can I use pork tenderloin instead of loin chops? Yes, pork tenderloin works well. Slice it into medallions and pound them to even thickness. Adjust cooking time as tenderloin is leaner and cooks faster.
How do I make the sauce less sweet? Reduce the sugar to 1 tablespoon (15 g) or omit the mirin and use sake instead. Taste the sauce before adding the egg and adjust to your preference.
Can I make katsudon ahead of time? It’s not recommended because the breading will lose crispness and the eggs will overcook. However, you can prepare the tonkatsu in advance and keep it refrigerated, then reheat and assemble when ready to serve.
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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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