Katsudon Japanese Pork Cutlet and Egg Rice Bowl Recipe

Katsudon is another popular donburi (rice bowl) dish from Japan that features a crispy, fried pork cutlet (tonkatsu) simmered in a savory-sweet broth with onions and egg, served over a bed of steamed rice. The dish is a satisfying blend of textures and flavors, with the crunch of the tonkatsu contrasting beautifully with the soft, tender eggs and the warm rice. Like oyakodon, katsudon is considered comfort food in Japan and is widely loved for its simplicity and heartiness.

In this article, we will walk you through the ingredients and steps to make this delicious Japanese comfort food at home, along with some tips, FAQs, and a conclusion.

ALSO READ: Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

What Is Katsudon?

Katsudon is a combination of two main elements: tonkatsu (fried pork cutlet) and donburi (rice bowl). The tonkatsu is breaded and deep-fried to a golden crisp, then simmered with onions and eggs in a savory broth made from soy sauce, dashi, and mirin. The broth softens the tonkatsu slightly while still maintaining some of its crispy texture, and the eggs add richness to the dish.

Traditionally, katsudon is considered a “victory” food in Japan, as “katsu” is a homophone for “winning” in Japanese. Students and athletes often eat katsudon before exams or competitions for good luck.

Let’s dive into the ingredients before we start the recipe.

Essential Ingredients for Katsudon

1. Pork Cutlet (Tonkatsu)

The star of the dish is a crispy pork cutlet. Pork loin or pork tenderloin is used for tonkatsu. The pork is coated in flour, beaten egg, and panko breadcrumbs before being fried to golden perfection.

2. Eggs

Eggs are beaten lightly and cooked over the pork cutlet in the broth. Similar to oyakodon, the eggs should be cooked just until they are set but still soft and slightly runny.

3. Dashi

Dashi is a Japanese stock made from kombu (kelp) and bonito flakes, which provides the base for the savory broth. You can use instant dashi granules if you don’t have time to make it from scratch.

4. Soy Sauce

Soy sauce gives the broth a salty, umami-rich flavor that complements the sweetness of the onions and mirin.

5. Mirin

Mirin is a sweet Japanese cooking wine that adds a mild sweetness and depth of flavor to the dish.

6. Onions

Thinly sliced onions are simmered in the broth to add natural sweetness and texture.

7. Rice

Like other donburi dishes, katsudon is served over a bowl of short-grain Japanese rice, which has a sticky texture and helps absorb the flavors of the broth.

Now that we have an understanding of the ingredients, let’s move on to the recipe.

Katsudon Recipe

Ingredients:

• 2 cups cooked Japanese short-grain rice
• 2 pork loin cutlets (about 150-200g each)
• ½ cup flour (for coating the pork)
• 1 large egg (for coating the pork)
• 1 cup panko (Japanese breadcrumbs)
• Vegetable oil (for frying)

For the broth:

• 1 small onion, thinly sliced
• ½ cup dashi (or water with instant dashi powder)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 1 teaspoon sugar

For the egg mixture:

• 2 large eggs, lightly beaten

For garnish:

• Chopped green onions or mitsuba (Japanese parsley)
• Pickled ginger (optional)

Instructions:

Step 1: Prepare the Rice

• Start by cooking 2 cups of Japanese short-grain rice according to the package instructions. Set it aside and keep it warm.

Step 2: Prepare the Pork Cutlet (Tonkatsu)

1. Tenderize the pork: Lightly pound the pork cutlets with a meat mallet to even out their thickness and tenderize them. Season both sides with salt and pepper.
2. Coat the pork: Dredge each pork cutlet in flour, then dip it in the beaten egg, making sure it is fully coated. Finally, press the pork into the panko breadcrumbs, ensuring the cutlet is evenly coated.
3. Fry the pork: Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. Once the oil is hot (around 170-180°C or 340-360°F), fry the pork cutlets for 4-5 minutes per side or until golden brown and crispy. Drain the cutlets on paper towels and let them rest for a few minutes before slicing into strips.

Step 3: Prepare the Broth

1. Simmer the onions: In a small saucepan, add the dashi, soy sauce, mirin, sake (if using), and sugar. Bring the mixture to a simmer over medium heat, then add the sliced onions. Cook the onions for 5-7 minutes, or until they are soft and translucent.
2. Add the pork: Place the sliced pork cutlets into the simmering broth with the onions.

Step 4: Add the Eggs

• Slowly pour the beaten eggs over the pork and onions in the pan, distributing it evenly. Cook the eggs for about 1-2 minutes, or until they start to set but are still slightly runny. You can cover the pan briefly to help the eggs cook more evenly.

Step 5: Assemble the Katsudon

1. Divide the cooked rice into two serving bowls.
2. Carefully transfer the pork, onions, and egg mixture over the rice, pouring any remaining broth over the top to soak into the rice.
3. Garnish with chopped green onions or mitsuba and serve with pickled ginger on the side, if desired.

Step 6: Serve and Enjoy

• Your homemade katsudon is now ready to enjoy! Serve it immediately while it’s warm and comforting.

Tips for Making the Perfect Katsudon

1. Fry the Pork Cutlets Properly

To get that perfect crispy texture, make sure the oil is hot enough before frying the pork. If the oil is too cold, the pork will absorb too much oil and become soggy. Use a thermometer to ensure the oil stays between 170-180°C (340-360°F) for optimal frying.

2. Don’t Overcook the Eggs

The eggs should be soft and silky, not fully set. Keep a close eye on them as they cook, and remove the pan from the heat just before they are done to retain that soft, custard-like texture.

3. Use Panko for Extra Crispiness

Panko breadcrumbs are lighter and airier than regular breadcrumbs, giving the tonkatsu a satisfying crunch. Be sure to use Japanese panko for the best results.

FAQs

Q1: Can I use chicken instead of pork for katsudon?

Yes! If you prefer chicken, you can substitute the pork cutlet with chicken breast or thigh. The cooking process remains the same, but using chicken will give you a slightly different flavor.

Q2: Is katsudon healthy?

Katsudon is a hearty dish that contains protein from the pork and eggs, as well as carbohydrates from the rice. However, since the pork is deep-fried, it is relatively high in fat and calories. To make it a bit healthier, you can bake the tonkatsu instead of frying it.

Q3: Can I make katsudon without dashi?

While dashi adds an authentic umami flavor, you can substitute it with chicken or vegetable broth if needed. The flavor will be slightly different but still delicious.

Q4: How do I store and reheat leftovers?

Katsudon is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the katsudon in a pan over low heat, adding a splash of water or broth to prevent the pork from drying out.

Conclusion

Katsudon is a comforting and delicious Japanese dish that combines crispy pork cutlets with tender eggs and savory-sweet broth over a bed of rice. Its combination of textures and flavors makes it a beloved favorite in Japan and around the world. With just a few simple ingredients, you can recreate this satisfying dish at home and enjoy a taste of Japan’s iconic comfort food. Whether you’re cooking for yourself or serving it to family and friends, katsudon is sure to impress.

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