Katsudon is a Japanese rice bowl topped with a silky egg and dashi mixture, traditionally served with crispy tonkatsu (breaded pork cutlet) kept separate to prevent sogginess. This method preserves the cutlet's signature crunch while delivering authentic comfort-food flavors.
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Use a meat tenderizer mallet to gently pound the 2 pork fillets. Be careful not to pound too hard; you just want to gently tenderize and to make the pork about ½ inch thick. Season on both sides with salt and pepper.
Whisk the eggs with the liquid shio koji and milk in a large bowl. Spread the flour on one large plate and the panko on another. Dredge one pork cutlet in flour on all sides, shaking off any excess. Next, dunk the pork into the egg mixture, then shake off excess egg mixture. Lastly, dredge in panko, pressing lightly to help the crumbs adhere. Repeat to coat both cutlets. If you have time, refrigerate the cutlets for 15-20 minutes, as this will help the panko to stick better.
Heat 1 inch of oil to 350℉ in a high-sided skillet (or other pan suited to shallow-frying). Carefully lay the pork fillets in the pan. Depending on your skillet size, you may have to cook in batches. Once the tonkatsu starts to brown on the bottom, gently turn it over. You might have to do this a couple of times to achieve an even, golden brown crust.
Once your pork is golden brown, remove from the oil and place on a rack or a plate lined with paper towels to help remove excess oil. Season with salt immediately so the salt with stick. Let rest one minute then cut in half to make sure it is cooked through. If for some reason it is not, place in 400℉ oven to finish cooking.
In a small bowl, whisk the dashi, white tamari, soy sauce, mirin, sake and kuzu until well combined. Crack one egg into each of two separate bowls and whisk each egg well.
To prepare the next steps, you will need two small sauté pans with lids. If you do not have 2 pans, you can just do one at a time.
Heat the pan(s) over medium high heat, divide the dashi mixture and onions evenly in both pans and bring to a simmer. Then add the shungiku and then the whisked egg by pouring it into the pan is circular motion, then cover right away and cook for between 30 seconds to a minute, or until the egg is set.
Divide the cooked rice into two bowls,. Crush the nori with your hands, then sprinkle on top of the rice. Now add the dashi, egg and shungiku mixture on top of the nori rice. Sometimes the mixture might stick to the pan, so I use rubber spatula to make sure nothing is sticking before I pour it over.
On a cutting board, cut the crispy pork cutlets crosswise into roughly ½ inch strips, place on a plate with a lemon wedge and the karashi mustard. Serve alongside the rice bowl and enjoy.
Store cooked tonkatsu in an airtight container up to 2 days; reheat uncovered in a 350℉ oven for 5 minutes to restore crispness. Rice and broth are best made fresh, but can be chilled separately and reheated gently before assembly.
meat tenderizer mallet · high-sided skillet or shallow-fry pan · two small sauté pans with lids (or one used twice)
Keeping the tonkatsu separate prevents it from becoming soggy. The pork stays crispy while the egg and broth mixture stays silky, giving you the best texture and flavor of both components.
Heat 1 inch of oil to 350℉ in a high-sided skillet. The pork should cook until golden brown on both sides, about 2–3 minutes total depending on thickness.
Cook the tonkatsu and let it rest, but prepare the egg and dashi mixture fresh just before serving so the broth stays hot and the egg sets properly.
After removing from the oil and resting one minute, cut the pork in half to check it is cooked through. If it is not, place in a 400℉ oven to finish cooking.
Spinach, watercress, or a mild bitter green like mizuna works as a substitute. The greens add texture and a slight bitter note to balance the rich broth.
