Japanese rice bowl with crispy pork cutlet, egg, and onions in dashi sauce — comfort, savory, satisfying.
Katsudon is the ultimate Japanese comfort food — a crispy panko-breaded pork cutlet (tonkatsu) simmered briefly in a sweet-savory dashi sauce with onions and beaten egg, served over a steaming bowl of rice. The cutlet stays crisp on top while the bottom soaks up the flavorful sauce. It's a popular pre-exam meal in Japan because 'katsu' means 'to win'.
Serves 2
Pound pork cutlets to even 1cm thickness. Season with salt and pepper.
Dredge in flour, dip in beaten egg, coat in panko, pressing to adhere.
Heat oil to 170°C. Fry cutlets 4-5 minutes per side until deep golden brown. Drain on rack. Slice into 2cm strips.
In small skillet, combine dashi, soy sauce, mirin, sake, and sugar. Add onions. Bring to simmer for 3 minutes.
Lay sliced cutlet on top of onions in sauce. Don't stir — keep cutlet on top.
Drizzle beaten eggs evenly around and over cutlet. Cover and cook 1 minute until eggs are just set but still soft.
Slide entire contents over rice in bowls. Pour any remaining sauce over. Garnish with green onions. Serve immediately.
Don't overcook eggs — Japanese style is half-set, custardy.
Use Japanese short-grain rice for authentic texture.
Oyakodon: replace pork with chicken.
Gyudon: replace pork with thinly sliced beef.
Best eaten immediately while egg is custardy.
Katsudon emerged in early 1900s Japan, combining tonkatsu (Western-style pork cutlet) with traditional donburi rice bowls.
Stirring breaks up the silky egg layer. Pour gently and let it set on top of the simmering broth.
Per serving (600g) · 2 servings total
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