JapaneseLunch

Recipe Story

origins & traditions

Katsudon is a beloved comfort food that combines the satisfying crunch of tonkatsu with the silky texture of eggs and a deeply flavorful dashi-based sauce. The pork cutlet is first breaded and fried to golden perfection, then simmered briefly with onions in a mixture of dashi, soy sauce, mirin, and sugar. Just before serving, beaten eggs are poured over the top and cooked until they reach a tender, just-set consistency. This creates layers of texture and flavor that meld beautifully when spooned over hot steamed rice. Popular in Japanese homes and restaurants alike, katsudon represents the perfect marriage of Western-style fried cutlet and traditional Japanese flavors. The dish is hearty enough for a satisfying lunch yet elegant enough for a special meal, making it a versatile choice for any occasion.

Instructions

step by step

0/8 done

Prepare the pork: Pound pork chops to about 1/2 inch thickness. Season both sides with salt and black pepper.
Set up breading station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
Bread the pork: Dredge each cutlet in flour, shaking off excess. Dip in egg, then coat thoroughly with breadcrumbs, pressing gently to adhere.
Fry the cutlets: Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a cutting board and slice into strips.
Prepare the sauce: In a medium skillet, combine soy sauce, mirin, sugar, and dashi. Add sliced onions and bring to a simmer over medium heat. Cook for 3-4 minutes until onions soften.
Add the pork: Arrange sliced cutlet pieces over the onions in the skillet.
Add the eggs: Beat eggs lightly and pour evenly over the pork and onions. Cover and cook for 2-3 minutes until eggs are just set but still slightly runny.
Serve: Divide steamed rice among bowls. Carefully slide portions of the pork, egg, and onion mixture over the rice. Drizzle with any remaining sauce from the skillet. Garnish with sliced green onions if desired.

Katsudon Pork Cutlet Donburi

4.3 (49)

Crispy breaded pork cutlet simmered in a savory-sweet sauce with onions and eggs, served over steamed white rice in a traditional donburi style that satisfies and comforts.

medium

45 min

4 servings

Ingredients

0 of 11 checked

Main

600 grams pork-chops, pounded to 1/2 inch thickness

Breading

1/2 cups flour, for dredging
1 1/2 cups breadcrumbs, panko style preferred

Breading and Topping

4 pieces eggs, 2 for breading, 2 for topping

Cooking

4 tablespoons vegetable-oil, for frying

Sauce

4 tablespoons soy-sauce
1 pieces onions, thinly sliced
2 tablespoons honey

Base

3 cups rice-white, cooked and hot

Seasoning

1/2 teaspoons salt, for seasoning pork
1/4 teaspoons black-pepper, for seasoning pork

Chef Tips

expert advice

•For the crispiest cutlets, ensure the oil is hot enough before frying - test with a breadcrumb that should sizzle immediately.

•The eggs should be cooked just until they begin to set, maintaining a silky texture rather than becoming fully firm.

•Traditional katsudon uses a specific shallow pan called an oyakodon pan, but a regular skillet works perfectly.

•You can prepare the cutlets in advance and reheat briefly before adding to the sauce.

•For a lighter version, use chicken breast instead of pork.

•The key to authentic flavor is using good quality dashi stock - instant dashi powder dissolved in water works well for home cooking.

•Some prefer to add a touch of sake to the sauce for additional depth.

Japanese

⭐ Highly Rated

12 minmedium