Homemade Katsudon

Homemade Katsudon is a beloved Japanese comfort dish featuring a crispy breaded pork cutlet (tonkatsu) served over steamed rice and topped with a savory-sweet egg and onion sauce. This one-bowl meal delivers a perfect blend of textures and umami-rich flavors.

Why You’ll Love This Recipe

Katsudon brings together the crunch of golden pork cutlet and the warmth of dashi-infused eggs and onions in one comforting dish. It’s quick to prepare, satisfying, and deeply flavorful. Ideal for a cozy dinner or a hearty lunch, this classic Japanese favorite is a restaurant-style meal you can enjoy at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• cooked Japanese short-grain rice
• boneless pork chop (¾-inch thick)
• salt and pepper to taste
• flour
• egg (for breading)
• panko breadcrumbs
• oil for frying

For the Sauce & Topping:

• onion, thinly sliced
• eggs, lightly beaten
• dashi stock
• soy sauce
• mirin
• sugar
• thinly sliced green onions (for garnish)
• shichimi togarashi (optional)

Directions

1. Season the pork chop with salt and pepper. Dredge it in flour, dip in beaten egg, and coat evenly with panko breadcrumbs.
2. Heat oil in a skillet over medium heat. Fry the pork cutlet for 3–4 minutes per side until golden brown and fully cooked. Transfer to a rack to drain and rest. Slice into strips.
3. In a separate pan, combine dashi, soy sauce, mirin, sugar, and sliced onions. Bring to a simmer and cook until onions are tender.
4. Pour the lightly beaten eggs over the simmering onion mixture. Cover and cook for 1–2 minutes until the eggs are just set but still soft.
5. Spoon the hot rice into serving bowls. Ladle the egg and onion sauce over the rice.
6. Arrange the sliced pork cutlet on top.
7. Garnish with green onions and shichimi togarashi if desired. Serve hot.

Servings and Timing

Servings: 2 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per serving: Approximately 640 kcal

Variations

• Chicken Katsudon: Use boneless chicken thigh or breast in place of pork for a chicken version.
• Cheese Katsudon: Add a slice of cheese to the cutlet while it’s still hot for a melty layer.
• Vegetarian Option: Replace pork with a breaded and fried tofu cutlet and use vegetarian dashi.
• Spicy Version: Add a teaspoon of chili oil or use spicy togarashi for heat.
• Double Egg: Increase the eggs to three if you prefer a richer topping.

Storage/Reheating

Katsudon is best served fresh to maintain the crispness of the cutlet.
However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or dashi to prevent drying out. The cutlet will soften, but the flavor will remain rich.

FAQs

What cut of pork is best for katsudon?

A boneless pork loin chop about ¾ inch thick is ideal for even cooking and a tender bite.

Can I bake the cutlet instead of frying?

While frying gives the best crispness, you can bake or air fry the breaded pork at 400°F (200°C) until golden and cooked through.

What is dashi, and where can I find it?

Dashi is a Japanese stock made from kombu (seaweed) and bonito flakes. It is available in powdered or liquid form at Asian grocery stores.

Can I make the egg sauce in advance?

The egg and onion sauce is best made fresh just before serving, as it loses its soft texture upon reheating.

What type of rice is used?

Japanese short-grain rice is preferred for its sticky, slightly chewy texture that complements the dish well.

Is katsudon spicy?

No, it is not inherently spicy, but you can add heat with shichimi togarashi or chili oil.

Can I use beef or fish instead of pork?

Yes, thinly sliced beef or breaded fish fillets can be used as alternatives for a different take on katsudon.

How can I keep the cutlet crispy?

Let the fried pork cutlet rest on a rack and only add it to the rice just before serving to retain its crispness.

What side dishes pair well with katsudon?

Miso soup, pickled vegetables, and a simple cucumber salad are excellent traditional accompaniments.

Can I freeze katsudon?

The rice and egg mixture do not freeze well, but you can freeze the breaded, cooked pork cutlet separately and reheat in the oven.

Conclusion

Homemade Katsudon offers the perfect blend of crisp textures and savory flavor in a comforting rice bowl. With its crispy pork, sweet-savory egg topping, and warm rice base, it’s a deeply satisfying dish that brings authentic Japanese home cooking to your table. Whether for a weeknight meal or a special occasion, it’s a dish worth mastering.

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