Pork katsudon is a beloved Japanese comfort food: a crispy, golden pork cutlet simmered with onions and egg in a sweet-savory dashi broth, served over steamed rice. This “Supreme Tokyo Tokyo” version layers the classic elements with a few extra touches—a double-coating for extra crunch and a soft, barely-set egg finish—to create a deeply satisfying bowl. It’s a complete meal in one bowl, and with a few key techniques, you can bring the flavors of a Tokyo diner to your home kitchen.
Ingredients
- 4 boneless pork loin chops (about 5 oz / 140 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
- 2 large eggs, beaten (for breading)
- 1 1/2 cups (150 g) panko breadcrumbs
- Neutral oil (e.g., canola or vegetable), for frying
- 2 cups (360 g) cooked Japanese short-grain rice, warm
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 4 large eggs, at room temperature, lightly beaten (for the simmering liquid)
- 1 cup (240 ml) dashi stock (or 1 cup water + 1 tsp dashi granules)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake (optional)
- 1 tbsp (15 g) sugar
- Thinly sliced green onions and pickled ginger (beni shoga), for garnish
Instructions
- Season the pork chops generously with salt and pepper. Set aside.
- Set up a breading station: place the flour in a shallow dish, the beaten eggs in another, and the panko in a third. Dredge each pork chop in the flour, shaking off excess, then dip in the egg, letting any excess drip off, and finally press into the panko, ensuring an even, thick coating. Place the breaded cutlets on a plate and let them rest for 5 minutes while you heat the oil.
- In a large, deep skillet or Dutch oven, heat about 1 inch (2.5 cm) of oil to 350°F (175°C). Carefully add the breaded pork chops, working in batches if needed, and fry 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) when checked with a food thermometer. Transfer to a wire rack to drain and rest.
- While the pork rests, make the simmering sauce. In a medium skillet (or the same skillet, wiped clean), combine the dashi, soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Add the sliced onion to the sauce and cook, stirring occasionally, for 3–4 minutes until the onion is just tender.
- Slice each fried pork cutlet into 1-inch (2.5 cm) wide strips, keeping the shape intact.
- Divide the warm rice among four deep bowls. Place one sliced cutlet on top of each bowl of rice, arranging the strips neatly.
- Pour the simmering sauce and onions over each cutlet, letting it soak into the rice. Drizzle the beaten eggs evenly over each bowl, covering the pork and sauce.
- Cover the bowls with a lid or a sheet of aluminum foil and let steam for 2–3 minutes, until the egg is just set but still soft and custardy. The egg should reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes) if you want to be precise, but the visual cue of a soft set is fine for home cooks.
- Garnish with green onions and pickled ginger. Serve immediately.
Tips
- Pork thickness: Pounding the pork to an even 1/4-inch (6 mm) ensures quick, even cooking. If you prefer a thicker cutlet, increase the frying time and check the temperature.
- Panko crunch: For an extra crispy coating, use fresh panko and press the crumbs firmly onto the pork. Letting the breaded cutlets rest before frying helps the coating adhere.
- Egg doneness: The egg should be softly set, not fully hard. Cook just until the edges are set and the center is still slightly jiggly—it will continue to cook from the residual heat.
- Substitute dashi: If you don’t have dashi, use 1 cup (240 ml) water plus 1 teaspoon of dashi granules, or even a light chicken broth. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve the katsudon immediately, straight from the bowl, with a side of pickled vegetables (like takuan or cucumber pickles) and a small bowl of miso soup. A simple green salad with a tangy vinaigrette also cuts through the richness. For an authentic touch, serve with a side of Japanese pickled ginger and a sprinkle of shichimi togarashi (seven-spice blend) for a little heat.
Variations
- Chicken katsudon: Use chicken breast or thigh cutlets instead of pork; cook to 165°F (74°C).
- Vegetarian katsudon: Replace the pork with thick slices of firm tofu or a breaded eggplant cutlet. Reduce the cooking time for the cutlet and skip the meat temperature check.
- 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: Before simmering, place a slice of cheese (like mozzarella or cheddar) on top of the cutlet and let it melt under the egg.
Storage and Reheating
Katsudon is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The breading will lose its crispness, but the flavor remains. To reheat, place the katsudon in a microwave-safe dish and heat on medium power in 30-second intervals until hot, or reheat in a skillet over medium-low heat with a splash of dashi to keep it moist. The egg will be fully set after reheating, which is fine. Do not freeze, as the texture of the egg and rice will suffer.
Frequently Asked Questions
Can I use pork tenderloin instead of loin chops? Yes, pork tenderloin works well. Slice it into 1-inch (2.5 cm) medallions and pound them to 1/4-inch (6 mm) thickness. Adjust frying time to ensure they reach 145°F (63°C).
What is the best rice for katsudon? Japanese short-grain or sushi rice is ideal because it’s slightly sticky and holds up well to the sauce. If you don’t have it, a medium-grain rice like Calrose works, but long-grain will be less cohesive.
Can I make the sauce ahead of time? Yes, you can prepare the simmering sauce (dashi, soy sauce, mirin, sake, sugar) up to 3 days ahead and keep it refrigerated. Reheat before using.
Why is my breading not crispy? The most common reasons are that the oil wasn’t hot enough (use a thermometer), the pork was not dried before breading, or the panko was too fine. Make sure to press the panko on firmly and fry in batches to avoid lowering the oil temperature.
Can I use a non-stick skillet for the simmering step? Absolutely. A non-stick skillet is actually ideal for the egg-cooking step, as it prevents sticking and makes cleanup easier.
How do I know when the egg is done? The egg is done when it’s set around the edges and the center is just barely jiggly. It will continue to cook from residual heat. If you prefer a firmer egg, cook for an additional minute.
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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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