Katsudon is a Japanese rice bowl topped with a crispy panko-breaded pork cutlet simmered in a savory-sweet dashi and egg sauce. The standout trait is the contrast between the golden-fried tonkatsu and the silky half-set egg that finishes the dish.
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Prep the pork: Pound the pork loin to even thickness (about 1/2 inch). Make small cuts between the fat and lean meat to prevent curling. Season both sides with salt and pepper.
Bread the pork: Dredge the pork in flour, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs.
Fry the cutlet: Heat oil to 340°F (170°C). Fry the breaded cutlet for a total of 5-6 minutes, flipping halfway, until golden and cooked through.
Drain and slice: Place on paper towels to remove excess oil. Slice into 1/2-inch strips.
Prepare sauce base: In a small pan, combine dashi, soy sauce, mirin, sugar, and sake. Bring to a gentle boil.
Add onions: Add sliced onions and cook for 2–3 minutes, or until soft and translucent.
Layer in cutlet and egg: Place sliced tonkatsu on top of the simmering onions. Pour half of the beaten egg over the pork and onions.
Cook egg briefly: Cover and cook for 30–60 seconds until the egg is partially set.
Add remaining egg: Pour in the rest of the egg and cover again for another 30–60 seconds, adjusting to your preferred texture.
Serve: Slide the contents gently over a bowl of hot rice. Garnish with green onions or nori if desired.
Store fried cutlets covered in the refrigerator for up to 2 days; reheat gently in a pan before assembling. Prepare sauce and egg fresh when serving; do not store the assembled bowl.
deep-fry thermometer or instant-read thermometer · small saucepan for sauce · paper towels for draining
Yes. Chicken breast works well; pound it to 1/2 inch and fry at 340°F (170°C) for 4–5 minutes. Beef cutlet (gyuudon) is also traditional.
Dashi is a Japanese broth made from kombu seaweed and bonito flakes. The recipe lists chicken or vegetable broth as substitutes; use 1:1 ratio.
Pour half the beaten egg over the simmering pork and onions, cover for 30–60 seconds until partially set, then add the remaining egg for another 30–60 seconds. This creates a silky, half-cooked texture. Timing depends on pan heat and how wet the egg is.
Fry the cutlet and store it covered in the fridge for up to 2 days. Reheat gently in a pan before assembling. Prepare the sauce fresh when ready to serve; do not store the egg-sauce combination.
Make small cuts between the fat and lean meat before breading, as shown in step 1. This prevents the meat from contracting unevenly and curling up in the hot oil.
