Pork katsudon is a beloved Japanese comfort food: a breaded, deep-fried pork cutlet simmered in a sweet-savory broth with onions and egg, then served over steamed rice. While it’s known for being hearty and satisfying, many home cooks want to know exactly what they’re getting calorie-wise. This recipe gives you a classic, restaurant-style katsudon with a clear breakdown of its calorie count, so you can enjoy it with full knowledge of what’s on your plate.
Ingredients
- 4 boneless pork loin chops, about 1/2-inch thick (total 1.5 lb / 680 g)
- Salt and freshly ground black pepper, to taste
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten (for breading)
- 1 cup (100 g) panko breadcrumbs
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 1 cup (240 ml) dashi stock (or chicken broth)
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 g) sugar
- 1 medium onion, thinly sliced
- 4 large eggs, beaten (for the topping)
- 4 cups (760 g) cooked Japanese short-grain rice, warm
- 1 small bunch green onions, sliced, for garnish
Instructions
- Pound the pork chops to an even 1/4-inch thickness. Season both sides with salt and pepper.
- Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko in a third. Dredge each chop in flour, dip in egg, then press into panko, coating thoroughly.
- Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Fry the pork chops in batches for 3-4 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), followed by a 3-minute rest. Drain on paper towels, then slice into 1-inch strips.
- In a small bowl, mix dashi, soy sauce, mirin, and sugar. Set aside.
- In a large skillet or shallow saucepan, combine the sauce mixture and sliced onion. Bring to a simmer over medium heat and cook for 2-3 minutes until the onion softens.
- Arrange the sliced pork cutlets over the onions in the skillet. Pour the beaten topping eggs evenly over the pork and onions. Cover and cook for 2-3 minutes, until the eggs are just set but still slightly runny (or fully set if you prefer).
- Divide the warm rice among four bowls. Gently slide one portion of the pork and egg mixture over each bowl of rice, letting the sauce soak in. Garnish with green onions and serve immediately.
Tips
- Use a meat thermometer to ensure the pork reaches 145°F (63°C) – this is the safe minimum for whole cuts. Let it rest for 3 minutes before slicing to keep it juicy.
- If you don’t have dashi, use chicken or vegetable broth – it will still be delicious, just slightly less umami.
- Don’t overcrowd the pan when frying; this lowers the oil temperature and makes the crust greasy. Fry in batches and let the oil come back up to temperature between batches.
- For a lighter version, you can bake the breaded pork at 400°F (200°C) for 15-20 minutes, but the texture will be less crispy than fried.
Serving Suggestions
Serve katsudon piping hot, straight from the pan to the bowl. It’s a complete meal on its own, but you can add a small side of pickled vegetables (like takuan or cucumber) to cut through the richness. A simple miso soup with tofu and seaweed also pairs beautifully. For a crunchy contrast, add a handful of fresh shredded cabbage on the side – a common accompaniment in Japanese home cooking.
Variations
Try using chicken breast instead of pork – just adjust the cooking time and ensure it reaches 165°F (74°C). For a vegetarian version, swap the meat for thick slices of firm tofu or a breaded eggplant cutlet; use vegetable broth instead of dashi. You can also add mushrooms or carrots to the sauce for extra vegetables. If you like a bit of heat, add a pinch of shichimi togarashi (Japanese seven-spice) on top before serving.
Storage and Reheating
Leftover katsudon can be stored in an airtight container in the refrigerator for up to 3 days. The rice and toppings will soften, but it’s still tasty. To reheat, place the portion in a microwave-safe dish and heat in 30-second intervals until hot, or reheat in a skillet over low heat with a splash of water to revive the sauce. For best texture, reheat only the pork and egg mixture, and serve over freshly steamed rice. Freezing is not recommended, as the eggs and rice become watery and lose their texture.
Frequently Asked Questions
How many calories are in a typical pork katsudon? A typical serving (one bowl) of this recipe contains approximately 750-850 calories. This includes the breaded pork, rice, egg, and sauce. The exact number depends on the size of the pork chops and how much oil is absorbed during frying.
Can I reduce the calories? Yes, you can trim the fat off the pork, use a thinner cut, or bake the pork instead of frying. You can also serve it over cauliflower rice or reduce the amount of rice. Each of these changes can save 100-200 calories per serving.
What is the best cut of pork for katsudon? Pork loin is the classic choice because it’s lean but still tender. Pork tenderloin works too, but it can dry out quickly. Avoid fatty shoulder or belly, which will make the dish greasy and higher in calories.
Why is my breading not crispy? The most common reason is that the oil is not hot enough. Make sure the oil is at 350°F (175°C) before adding the pork. Also, don’t let the breaded pork sit too long before frying – the moisture from the egg can make the panko soggy.
Can I use store-bought tonkatsu sauce instead of making the broth? Tonkatsu sauce is a thick, sweet sauce used for dipping, not for simmering. For katsudon, you need a thin broth to cook the onion and egg. Stick with the dashi, soy, mirin, and sugar mixture for the authentic flavor.
Is it safe to eat the egg slightly runny? The egg in this recipe is cooked briefly over the hot pork and sauce. If you prefer fully cooked eggs, cook until the eggs are completely set. For food safety, ensure the egg reaches 160°F (71°C) if you are serving vulnerable individuals (pregnant, elderly, young children, or immunocompromised).
Related
- Cheap Evening Dinner for Two Recipes: 5 Easy Ideas
- Is Churrasco Marinated? How the Seasoning Works
- Southern Comfort Hurricane Cocktail Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).