Katsudon is a beloved Japanese comfort food: a breaded, deep-fried pork cutlet simmered in a savory-sweet dashi broth with onions and egg, then served over a bowl of steamed rice. This Columbus, Ohio-inspired version celebrates the city’s love for hearty, satisfying meals while staying true to the classic preparation. The combination of crispy cutlet, soft-set egg, and flavorful broth makes it a one-bowl wonder that’s both weeknight-friendly and impressive enough for guests.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each), pounded to 1/4-inch (6 mm) 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 frying (about 1 cup / 240 ml)
- 2 cups (400 g) cooked Japanese short-grain rice, warm
- 1 small yellow onion, thinly sliced
- 4 large eggs (for the topping)
- 1 cup (240 ml) dashi stock (or substitute with 1 cup water + 1 tsp dashi powder)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 g) sugar
- 2 green onions, thinly sliced, for garnish
Instructions
- Prepare the pork: Season the pounded pork chops with salt and pepper on both sides. Place the flour, beaten egg, and panko in three separate shallow bowls. Dredge each chop in flour, shaking off excess, then dip in egg, and finally coat thoroughly with panko, pressing gently to adhere.
- Fry the cutlets: In a large skillet, heat about 1/2 inch (1 cm) of vegetable oil over medium-high heat until a breadcrumb sizzles immediately when dropped in (about 350°F / 175°C). Carefully place the breaded pork in the hot oil and fry for 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) with a 3-minute rest. Transfer to a wire rack to drain and rest.
- Make the sauce: In a small bowl, combine the dashi, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
- Simmer the onion: In a medium skillet (or the same skillet, wiped clean), bring the sauce to a simmer over medium heat. Add the sliced onion and cook for 2-3 minutes until softened.
- Add the cutlet: Slice the rested pork cutlets into 1-inch (2.5 cm) wide strips. Place the strips in the simmering sauce, overlapping slightly.
- Pour the egg: Beat the 4 eggs in a bowl. Pour the beaten eggs evenly over the pork and onions. Cover the skillet with a lid and cook for 2-3 minutes, until the eggs are just set but still slightly runny (the residual heat will finish cooking them). The egg dish should be cooked to 160°F (71°C) if you prefer it fully set; for a soft-set texture, remove from heat while still glossy.
- Assemble: Divide the warm rice between two large bowls. Gently slide the egg-pork mixture over the rice, arranging it neatly. Garnish with sliced green onions and serve immediately.
Tips
- Pounding the pork: Even thickness ensures even cooking. Place the chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin.
- Don’t overcook the egg: The egg should be softly set, like a custard. Remove from heat while it’s still slightly glossy; it will continue to cook from the hot sauce and rice.
- Substitute for dashi: If you don’t have dashi, use 1 cup water + 1 teaspoon dashi powder. Alternatively, use 1 cup chicken broth, but the flavor will be less umami and more savory.
- Make it lighter: For a less oily version, you can bake the breaded cutlets at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
Serving Suggestions
Serve katsudon piping hot, straight from the skillet to the bowl. It’s a complete meal on its own, but you can add a small side of pickled vegetables (like cucumber or daikon) to cut the richness. A bowl of miso soup with tofu and seaweed makes a classic accompaniment. For a Columbus twist, serve with a side of lightly dressed coleslaw for crunch.
Variations
- Chicken katsudon: Use boneless, skinless chicken thighs instead of pork. Cook to 165°F (74°C) safe minimum internal temperature.
- Vegetarian katsudon: Replace the pork with a thick slice of firm tofu, pressed and breaded. Fry until golden; no need to check internal temperature, but ensure it’s heated through.
- Spicy katsudon: Add 1 teaspoon of gochujang (Korean chili paste) or sriracha to the sauce for a kick.
- Cheese katsudon: Place a slice of melty cheese (like cheddar or mozzarella) on the hot cutlet before adding the egg, for a fusion twist.
Storage and Reheating
Store any leftover katsudon in an airtight container in the refrigerator for up to 3 days. The egg will continue to set and the cutlet will lose its crispiness, but it’s still delicious. To reheat, place the katsudon (without rice) in a skillet over medium-low heat with a splash of water or dashi, cover, and heat for 3-4 minutes until warmed through (165°F / 74°C). Alternatively, microwave in 30-second bursts, but the texture will be softer. The rice is best reheated separately, sprinkled with a little water and microwaved for 1-2 minutes.
Frequently Asked Questions
Can I use pork tenderloin instead of chops? Yes, tenderloin works well. Slice it into 1-inch thick medallions and pound them to 1/4-inch thickness. Cook to the same internal temperature.
What is dashi and where can I find it? Dashi is a Japanese stock made from kombu (kelp) and bonito flakes. It’s available in most Asian grocery stores as a powder or concentrate. You can also make it from scratch, but instant dashi is convenient and works perfectly.
Can I make katsudon ahead of time? It’s best served fresh, as the crispy cutlet will soften. You can prepare the breaded cutlets ahead and refrigerate them for up to a day, then fry and assemble when ready to eat.
Why is my egg runny? If you prefer a firmer egg, cook it covered for an additional 1-2 minutes, or until the egg is fully set. The key is to not stir the egg once it’s in the pan; let it set in a sheet.
Can I use a different protein? Absolutely. Shrimp, beef, or even a thick slice of ham can be used. Adjust cooking times accordingly and always check safe internal temperatures.
Is katsudon gluten-free? No, the panko and soy sauce contain gluten. Use gluten-free panko and tamari (gluten-free soy sauce) to make it gluten-free.
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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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