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A classic rice bowl favorite! Katsudon

4.5

(438 reviews)

Time

approx. 30mins

Here’s a hearty, classic katsudon recipe. The secret to its popularity is the crispy cutlet soaking up the savory dashi broth. Once you get the hang of it, it’s easy to make deliciously, and sure to become a repeat favorite.

  • Calories

    1069kcal

  • Carbs

    103.3g

  • Fat

    47.1g

  • Protein

    42.3g

  • Net Carbs

    101.6g

  • Sodium

    1807.8mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 1 serving ]

  • cooked rice200 g
  • pasteurized egg2
  • pork loin (for tonkatsu)1 (100 g)
  • onion¼ (50 g)
  • salt and peppera pinch
  • vegetable oilas needed
  • mitsuba (Japanese parsley)a pinch

For the coating

  • cake flouras needed
  • beaten egg1
  • pankoas needed

☆ Seasonings

  • water50 ml
  • sake1 tablespoon
  • mirin1 tablespoon
  • sugar1 ½ teaspoons
  • soy sauce1 tablespoon
  • Japanese granulated dashi stock1 teaspoon
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Thinly slice the onion.

2

Score the connective tissue of the pork, then season both sides with salt and pepper. Coat all over with cake flour, then dip in beaten egg and coat with panko in that order.

3

Pour salad oil into a frying pan to a depth of 3/4 inch (2 cm) and heat over medium heat to 340°F (170°C). Add the pork from step 2 and deep-fry for 4 to 5 minutes, turning occasionally, until golden brown and cooked through. Cut into bite-size pieces (tonkatsu).

4

Crack the eggs into a bowl and beat them lightly (beaten egg).

Note:

Mix lightly so some streaks of egg white remain.

5

Put the ingredients marked with ☆ into a pot and stir briefly. Add the onion and heat over medium heat. Once it comes to a boil, simmer for 2 to 3 minutes.

6

Add the tonkatsu and pour in two-thirds of the beaten egg. Cook until softly set. Drizzle in the remaining egg and cook until softly set (katsutoji).

Note:

Cook the final addition of beaten egg to your preferred doneness.

7

Serve the rice in a bowl, top with the katsutoji, and garnish with mitsuba.

Reviews

4.5

(438 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    I used store-bought prepared cutlet, but it turned into a rich and delicious katsudon♪ Next time, I’d like to make it with a little more dashi and add extra onion, which I love.

  • 🇯🇵 User from Japan

    I made a double batch. You could probably cook it all in the same frying pan, but if you care about how it looks, I think it’s better to make it in two batches! The flavor is absolutely delicious. My husband even told me it was better than what you’d get at a restaurant.

  • 🇯🇵 User from Japan

    I cut the cutlet into 6 pieces, then halved those so it ended up in 12 bite-size pieces, which made it easier to eat. I accidentally poured in a generous amount of sake and it came to about 2 tablespoons, but it still turned out delicious 😂 Even with that amount, the flavor wasn’t too light, which was great ✨ For the green garnish, I sprinkled on some green onion! Next time, I’d like to add mitsuba 🤗

  • 🇯🇵 User from Japan

    Thank you for the recipe! The cutlet turned out nice and crispy, and it was delicious! The sauce also had that classic, familiar flavor and tasted great!

  • 🇯🇵 User from Japan

    I made extra tonkatsu the day before, so I tried making katsudon 😆 I made four servings all at once, and it turned out delicious 😋 I think it would be even better topped with green onion or mitsuba!!

  • 🇯🇵 User from Japan

    I made this using a prepared deli cutlet. I love onions, so I doubled the amount, added sliced shiitake mushrooms as well, kept the seasonings the same, and finished it with a sprinkle of aonori and some pickled red ginger on the side. It was delicious.

  • 🇯🇵 User from Japan

    I didn’t have pork shoulder loin, so I used tenderloin instead, and it still turned out quite tasty. The meat was fairly thick, so it took a while to cook through. Next time, I’d like to use thinner meat and follow the recipe’s suggested cooking time.

  • 🇯🇵 User from Japan

    I used this recipe’s seasoning on some store-bought chicken cutlets ^ ^ and my whole family loved it, haha.

  • 🇯🇵 User from Japan

    I remade last night’s tonkatsu. The flavor isn’t very strong, so I think you can enjoy it lightly and refreshingly. It’s delicious! For toppings, I used green onion and toasted nori.

  • 🇯🇵 User from Japan

    I always use this recipe! The sauce is perfectly seasoned, and it always turns out delicious♪