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Katsudon served with crispy pork and green onions
Authentic Japanese Katsudon with crispy pork and rice

Crispy Pork Cutlet Rice Bowl (Katsudon)

Author: Flavelo
Recipes Main Courses
Katsudon is the epitome of Japanese comfort food. The name is a marriage of 'Tonkatsu' (pork cutlet) and 'Donburi' (rice bowl). The crispy fried meat is simmered in a sweet and savory soy broth with onions and eggs, softening part of the breading while keeping other parts crispy. In Japan, students often eat it before exams because 'katsu' also means victory.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Deep frying pan
  • Small pan for the sauce
  • Kitchen thermometer

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Soy
⚠️ Fish

Instructions

1 ✓

Pound the pork cutlets slightly, then make small slits in the connective tissue along the edges to prevent curling during frying. Season with salt and pepper.

Tip: Cutting the connective tissue ensures the meat stays flat and cooks evenly.
2 ✓

Bread the meat: dredge in flour, dip in beaten egg (use 1 egg for this), and coat in Panko. Press the crumbs on firmly.

Tip: Panko is coarser than regular breadcrumbs, creating a lighter, airier crust that absorbs less oil.
3 ✓

Fry the pork in 340°F (170°C) oil until golden brown (3-4 minutes per side). Drain on a wire rack, then slice into 3/4-inch strips.

Tip: Don't use paper towels, as the steam will make the bottom soggy. A rack allows air to circulate.
4 ✓

In a pan, simmer the Dashi, soy sauce, mirin, and sugar. Add the sliced onion and cook until tender.

Tip: This broth provides the dish's savory-meaty (umami) flavor profile.
5 ✓

Place the sliced cutlet into the onion broth. Pour the remaining 3 lightly beaten eggs over it. Cover and cook on low for 30-60 seconds until the egg is just set but still runny.

Tip: Do not overcook the egg! It should remain creamy to bind the rice and meat.
6 ✓

Slide the whole mixture onto a bowl of hot rice. Garnish with scallions.

Tip: The sauce soaks into the rice underneath, making it delicious on its own.

Recipe FAQ

Why is the breading soggy?
That's the point of Katsudon! The breading absorbs the flavorful broth. If you want it totally crispy, don't simmer it in the sauce, just place it on top.
I don't have Dashi.
You can use chicken stock or water with a splash of fish sauce, though the flavor will be slightly different.

Ingredients

  • 4 pcs Pork Chops or Cutlets (boneless, about 1/2 inch thick)
  • 3/4 cup All-Purpose Flour
  • 4 pcs Eggs (lightly beaten)
  • 1 1/2 cups Panko Breadcrumbs
  • 1 pc Onion (sliced)
  • 1 1/2 cups Vegetable Oil (for frying)
  • 4 servings Cooked Japanese Short-grain Rice
  • 2/3 cup Dashi Stock (or Chicken Stock)
  • 3 tbsp Soy Sauce
  • 2 tbsp Mirin
  • 1 tbsp Sugar
  • 1 stalk Scallion (for garnish)