Katsudon is a beloved Japanese rice bowl where a crispy, deep-fried pork cutlet is simmered in a savory-sweet dashi broth with onions and egg, then served over steamed rice. It’s a comfort food classic that comes together in under an hour, delivering a satisfying contrast of crunchy panko, tender pork, and silky egg. This recipe walks you through the essential steps, from pounding and breading the pork to achieving the perfect custard-like egg finish.
Ingredients
- 2 boneless pork loin chops (about 6 oz / 170 g each, ¾-inch thick)
- Salt and freshly ground black pepper, to taste
- All-purpose flour, for dusting
- 1 large egg, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- Neutral oil (such as canola or vegetable), for frying
- 1 cup (240 ml) dashi stock (or substitute with 1 cup water + 1 tsp dashi powder)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 g) sugar
- 1 medium onion (about 5 oz / 140 g), thinly sliced
- 4 large eggs, beaten (for the topping)
- 3 cups (540 g) cooked Japanese short-grain rice, hot
- 2 green onions, thinly sliced (for garnish)
Instructions
- Place a pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even ¼-inch thickness. Season both sides generously with salt and pepper. Repeat with the second chop.
- Set up a breading station: place flour in a shallow dish, beaten egg in another, and panko in a third. Dredge each chop in flour, shaking off excess, then dip in egg, letting excess drip off, and finally press into panko until evenly coated. Set aside on a wire rack for 5 minutes to help the coating adhere.
- In a deep skillet or heavy pot, heat about 1 inch of oil to 350°F (175°C). Fry the pork chops one at a time for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) for pork, as per USDA FSIS safe minimum, followed by a 3-minute rest. Transfer to a paper towel-lined plate to drain. Slice each chop crosswise into ½-inch strips.
- In a small bowl, combine the dashi, soy sauce, mirin, and sugar. Stir until the sugar dissolves.
- In a medium skillet (about 10 inches), bring the dashi mixture to a simmer over medium heat. Add the sliced onion and cook for 2–3 minutes, until softened.
- Lay the sliced pork cutlets over the onions in a single layer. Pour the beaten eggs evenly over the pork and onions. Cover the skillet and cook for 2–3 minutes, until the eggs are just set but still slightly runny (they will continue to cook from residual heat).
- Divide the hot rice between two deep bowls. Gently slide the egg-and-pork mixture over the rice, dividing evenly. Garnish with sliced green onions and serve immediately.
Tips
- Pounding the pork to an even thickness ensures quick, even cooking and a tender bite. If you skip this, the cutlet may be chewy.
- Use fresh panko for the crispiest texture. If your panko is stale, toast it in a dry pan for a minute before breading.
- Don’t overcook the eggs—they should be softly set, like a custard. The residual heat will finish cooking them after you slide them onto the rice.
- If you don’t have dashi, you can use 1 cup of water plus 1 teaspoon of dashi powder, or substitute with 1 cup of low-sodium chicken broth for a slightly different but still delicious flavor.
Serving Suggestions
Serve katsudon immediately while the cutlet is still crispy and the egg is soft. Pair it with a simple side of pickled ginger or cucumber salad to cut through the richness. A bowl of miso soup and a side of steamed greens (like spinach or bok choy) round out the meal nicely. For a complete Japanese-style dinner, add a small dish of tsukemono (Japanese pickles).
Variations
- Chicken katsudon: Substitute boneless, skinless chicken thighs (pounded to ¼-inch) for pork. Cook to 165°F (74°C) as per USDA FSIS safe minimum.
- Vegetarian katsudon: Use thick slices of firm tofu or a meatless cutlet. Press tofu well and bread with panko; pan-fry until golden. Simmer in the same broth with onions and egg.
- Spicy katsudon: Add 1 teaspoon of gochujang or sriracha to the dashi mixture for a spicy kick.
- Extra vegetables: Add sliced shiitake mushrooms or thinly sliced carrots to the onion while simmering for added texture and flavor.
Storage and Reheating
Katsudon is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The panko will soften, but the flavor remains. To reheat, place the katsudon in a skillet over medium-low heat with a splash of water or dashi, cover, and warm for 3–4 minutes until heated through. Alternatively, microwave in 30-second bursts at 50% power, stirring gently, until hot. Reheat leftovers to 165°F (74°C) as per USDA FSIS guidelines. Do not freeze katsudon, as the texture of the egg and rice will degrade significantly.
Frequently Asked Questions
Can I use pork tenderloin instead of pork loin? Yes, pork tenderloin works well. Slice it lengthwise into ¾-inch thick pieces and pound to ¼-inch. It’s leaner, so be careful not to overcook.
What is dashi and where can I find it? Dashi is a Japanese soup stock made from kombu (kelp) and bonito flakes. It’s available in liquid concentrate, powder, or as instant granules in Asian grocery stores or online. If you can’t find it, a mix of 1 cup water + 1 teaspoon dashi powder is a fine substitute.
Why is my panko not sticking to the pork? Make sure the pork is dry before dusting with flour. Also, press the panko firmly onto the egg-coated pork. Letting the breaded cutlets rest for 5 minutes before frying helps the coating adhere.
Can I make katsudon without deep-frying? Yes, you can pan-fry the breaded cutlets in about ½ inch of oil, turning once, until golden and cooked through. The texture will be slightly less crispy, but it’s still delicious.
Is it okay if the eggs are fully cooked? Absolutely. If you prefer firm eggs, cook the mixture for an extra 1–2 minutes covered until the eggs are completely set. It’s a matter of personal preference.
What kind of rice is best? Japanese short-grain or sushi rice is ideal because it’s slightly sticky and absorbs the broth well. If you only have long-grain, it will still work but the texture will be less cohesive.
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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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