Discover how to make authentic Katsudon at home—crunchy pork cutlet in a sweet-savory broth, topped with egg. Ready in 15 minutes for a cozy Japanese meal!
Katsudon
Difficulty: ★★★☆☆2
servings15
minutes15
minutesKatsudon Ingredients
For the Pork Cutlet (Tonkatsu)
2 boneless pork loin chops (about 3–4 oz each)
Salt and pepper to taste
1/2 cup all-purpose flour
1 large egg, beaten
3/4 cup panko breadcrumbsSubstitute: Use regular breadcrumbs if panko is unavailable, but panko yields a crispier texture.
Oil for frying (vegetable, canola, or peanut oil recommended)For the Broth
3/4 cup dashi (Japanese soup stock)Substitute: Low-sodium chicken broth plus a pinch of dashi powder works too.
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)Substitute: 1 tablespoon white wine + 1 teaspoon sugar
1 tablespoon sake (optional)
1 teaspoon sugar (adjust to taste)Other Ingredients
1/2 medium onion, thinly sliced
2 large eggs, lightly beaten
2 bowls of steamed Japanese short-grain rice
Finely chopped green onions (scallions) for garnish (optional)
Katsudon Directions
- Prepare the Pork Cutlet (Tonkatsu)
Pat the pork chops dry with paper towels. Lightly season both sides with salt and pepper.
Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with panko.
Dredge each pork chop in flour, shaking off excess. Dip it into the egg, then coat it with panko breadcrumbs. Press gently so the panko adheres well.
Heat about an inch of oil in a deep skillet (or use a fryer) over medium-high heat (around 350°F).
Carefully place the breaded pork chops in the hot oil and fry for 3–4 minutes per side, or until golden brown and cooked through. Drain on paper towels. - Simmer the Broth
In a small to medium skillet, add the dashi, soy sauce, mirin, sake (if using), and sugar. Stir to combine.
Bring the mixture to a gentle simmer over medium heat. Add the sliced onion and cook for 2–3 minutes, or until the onion starts to soften. - Combine Cutlet and Egg
Slice the fried pork cutlet into strips (around 3–4 pieces per chop).
Lay the pork cutlet strips on top of the simmering onion-broth mixture.
Slowly pour the lightly beaten eggs over the pork and onion. Do not stir—allow the egg to set gently for about 30 seconds to 1 minute.
If you prefer runny eggs, turn off the heat slightly earlier. For firmer eggs, cook a bit longer. - Serve
Fill 2 bowls with steamed rice.
Gently slide or spoon the pork-and-egg mixture over each bowl of rice.
Garnish with chopped green onions if desired.
Serve immediately while hot.
Notes
- Panko vs. Regular Breadcrumbs: Using panko creates a crispier texture that holds up better when simmered with broth. Regular breadcrumbs can be used, but expect a softer coating.
Cooking the Egg: For an authentic Katsudon, the egg is often partially set—slightly runny. Keep an eye on the heat to avoid overcooking.
Dashi Substitutions: If dashi is hard to find, low-sodium chicken broth plus a dash of dashi powder or fish sauce can replicate the umami flavor.
Sauce Balance: Adjust sweetness or saltiness by adding more sugar or soy sauce to match your taste preference.
Make-Ahead: Fry the pork cutlets in advance, then reheat briefly in the oven or air fryer before simmering them with the egg. This helps if you’re short on time at dinner.
Enjoy your homemade Katsudon—a comforting bowl of crispy pork cutlet simmered in a savory-sweet sauce and topped with soft eggs. Perfect for a quick, hearty meal!