Katsudon

Katsudon became my go-to comfort dish after a long, rainy afternoon when I needed something warm, hearty, and soul-soothing. I had leftover tonkatsu from the night before, and instead of just reheating it, I decided to simmer it with a savory broth and a soft egg, just like I’d seen in Japanese dramas. That first bite of crispy pork soaked in umami-rich sauce over hot rice was everything I didn’t know I needed.

Katsudon

It’s become a favorite in my kitchen because it feels indulgent yet humble – crispy, saucy, savory, and sweet all in one bowl. Every element comes together in perfect balance, and the best part is that it’s surprisingly easy to make with a few pantry staples and one delicious pork cutlet.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

  • Pork cutlet (tonkatsu) – Crispy, breaded pork that becomes the flavorful centerpiece of the dish.
  • Eggs – Lightly beaten, added at the end for a tender, silky layer.
  • Onion – Sliced thinly for a naturally sweet and soft texture.
  • Dashi stock – Forms the base of the sauce with a deep umami profile.
  • Soy sauce – Adds saltiness and balance to the broth.
  • Mirin – Contributes a light sweetness and subtle shine.
  • Sugar – Rounds out the flavor and enhances the glaze.
  • Cooked rice – A warm, fluffy base that absorbs all the delicious sauce.
  • Green onions – A fresh garnish to brighten the bowl and add crunch.

Tools You’ll Need

  • Frying pan or small skillet with lid – To simmer the pork cutlet and set the egg over the sauce.
  • Saucepan – For making dashi stock or heating store-bought dashi.
  • Whisk or fork – To gently beat the egg without overmixing.
  • Cutting board and knife – For slicing the tonkatsu and onion.
  • Rice cooker or pot – For preparing freshly steamed rice.
  • Spatula or tongs – To handle the cooked cutlet gently.
Katsudon

Instructions

Step 1: Prepare the tonkatsu

I start with a pre-cooked pork cutlet. If it’s cold from the fridge, I reheat it in a toaster oven or air fryer until crispy. Then I slice it into even strips.

Step 2: Make the simmer sauce

In a skillet, I combine dashi, soy sauce, mirin, and sugar, and bring it to a gentle simmer over medium heat. The aroma always gives me a little preview of how delicious it’s going to be.

Step 3: Cook the onions

I add thinly sliced onions into the simmering sauce and cook them until they soften and turn translucent, usually about 3 to 4 minutes.

Step 4: Add the tonkatsu

I carefully place the sliced pork cutlet on top of the onions, letting it soak up that sweet-savory broth for a minute or two.

Step 5: Pour in the egg

I beat the eggs lightly and pour them gently over the pork and onions. Then I cover the skillet and let it steam on low heat for 1 to 2 minutes, just until the egg sets but still looks glossy.

Step 6: Assemble the bowl

I spoon freshly cooked rice into a bowl, then slide the entire mixture over the top, making sure the egg is nestled right over the center. I sprinkle chopped green onions on top before serving.

Tips

For a crispier result, I reheat the tonkatsu in an oven before adding it to the pan so it doesn’t get soggy too fast.

I only lightly beat the eggs – streaks of yolk and white look more appetizing and traditional.

For a richer sauce, I sometimes add a splash of sake or a dash of soy glaze.

If I don’t have dashi, I use chicken or vegetable broth in a pinch, though it changes the flavor slightly.

Katsudon makes a great next-day lunch if you store the components separately and assemble before eating.

Ways to Serve

With pickled radish or a side of miso soup for a more complete Japanese-style meal.

I sometimes top it with shredded nori or sesame seeds for texture and flavor.

If I’m feeling extra indulgent, I drizzle a bit of katsu sauce over the egg before serving.

You can serve it in a bento box with blanched greens and sliced fruits on the side.

Frequently Asked Questions

What does Katsudon mean?

“Katsu” refers to breaded pork cutlet and “don” is short for donburi, meaning rice bowl. Together, it’s a pork cutlet rice bowl.

Can I make Katsudon with chicken?

Yes! Just use chicken katsu instead of pork. The rest of the process stays the same.

Is Katsudon supposed to be crispy?

The tonkatsu starts crispy but softens slightly in the broth. That contrast between textures is part of its charm!

Can I prepare Katsudon in advance?

You can prep the components ahead – cook the cutlet and slice the onions – but it’s best assembled fresh to keep the egg soft and silky.

See You in the Kitchen

I hope you give this warm and savory Katsudon a try – it’s one of those dishes that feels like a hug in a bowl. Whether you’re cooking for yourself or someone you care about, it’s a satisfying, flavorful meal that’s sure to impress.

Happy Cooking!

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Katsudon

Katsudon


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  • Total Time: 25 minutes
  • Yield: 1 serving 1x
  • Diet: N/A

Description

Looking for the best Katsudon recipe? This easy and quick Japanese rice bowl combines crispy pork, fluffy egg, and rich savory sauce! Perfect for a comforting dinner or a hearty lunch idea. It’s one of the best simple dishes to warm up your kitchen. Healthy, satisfying, and great for meal prep too!


Ingredients

Scale
  • 1 cooked pork cutlet (tonkatsu)
  • 2 eggs
  • 1/2 onion, sliced
  • 1/2 cup dashi stock
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1 bowl cooked white rice
  • Chopped green onions for garnish

Instructions

  1. Reheat the tonkatsu and slice into strips.
  2. In a skillet, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer.
  3. Add sliced onions and cook until soft.
  4. Place tonkatsu over onions and simmer briefly.
  5. Pour lightly beaten eggs over and cover. Cook 1–2 minutes until just set.
  6. Serve over a bowl of hot rice and garnish with green onions.

Notes

  • Use chicken katsu as a substitute if desired.
  • Keep eggs slightly runny for authentic texture.
  • Reheat pork cutlet in the oven for better crispiness.
  • Add a splash of sake for richer flavor.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 bowl
  • Calories: 560
  • Sugar: 5g
  • Sodium: 780mg
  • Fat: 24g
  • Saturated Fat: 6g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 30g
  • Cholesterol: 210mg

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Katsudon

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