Katsudon Recipe

A golden pork cutlet simmered with onion and egg in a sweet soy-dashi sauce, served over steaming rice — katsudon is Japan's ultimate comfort bowl, and it comes together fast.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

680

Ingredients

• 2 boneless pork loin chops (about 300 g total), pounded to 1 cm thick
• Salt and pepper to taste
• 40 g plain flour
• 1 large egg, beaten, plus 2 eggs for the sauce
• 60 g panko breadcrumbs
• Vegetable oil, for frying
• 1 small onion, thinly sliced
• 120 ml dashi stock
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 2 bowls of steamed rice
• Spring onions and pickled ginger, to serve

Instructions

1. Season the pork with salt and pepper, coat in flour, dip in the beaten egg, then press into the panko.
2. Heat 2 cm of oil in a skillet to 170°C (340°F) and fry the cutlets for 3 to 4 minutes per side until deep golden and crisp. Drain on a rack.
3. In a smaller skillet, simmer the dashi, soy sauce, mirin, sugar and onion for 3 minutes until the onion softens.
4. Slice each cutlet into strips and lay them in the simmering sauce.
5. Beat the 2 eggs lightly and pour over the pork. Cover and cook for 1 to 2 minutes until the egg is just set but still soft.
6. Slide the pork and egg over bowls of steamed rice, spoon over the sauce, and garnish with spring onions.

Pro tips

• Pounding the pork evenly keeps it tender and helps it cook through quickly.
• Do not overcook the egg; it should stay soft and glossy, not dry.
• Fry the cutlet just before assembling so it keeps some crispness under the sauce.

Frequently asked questions