Discover the irresistible comfort of Katsudon—a Japanese classic featuring crispy pork cutlet nestled atop fluffy rice, all enveloped in a savory-sweet soy broth and gently cooked egg. This beloved dish delivers hearty flavor and satisfying textures, making it a favorite in homes and eateries across Japan.
Katsudon is a cherished Japanese comfort food, blending tradition and hearty flavors in a single bowl. Its name comes from katsu (cutlet) and donburi (rice bowl), and it is said to have gained popularity in the early 20th century, often linked with students seeking good luck before exams.
Preparation begins by breading and frying a pork cutlet until golden and crisp, then slicing it and placing it atop a bowl of steamed rice. The cutlet is simmered briefly with onions in a savory-sweet broth made from soy sauce, mirin, and dashi, then gently set with beaten eggs that cook just enough to stay soft.
What makes katsudon especially interesting is its combination of textures—the crispy pork contrasts with tender rice and silky egg—and the comforting blend of sweet and savory flavors. This makes it a beloved dish in Japanese homes and restaurants, celebrated for its satisfying simplicity and nostalgic appeal.
Just One Cookbook has been my go-to website for all Japanese recipes and since katsudon is my favorite, it’s no doubt that I take JOC’s katsudon recipe. This recipe of course, assumes that you know how to make tonkatsu aka Japanese-style breaded pork chop. I know how but just in case you don’t know, go and search through Just One Cookbook. It will not disappoint.
Katsudon
Ingredients
- For the broth
- 1 dashi packet
- 1 cup water (for the dashi packet)
- 2 tsp sugar
- 2 tbsp mirin
- 2 tbsp soy sauce For the Katsudon
- ½ onion (4 oz, 113 g)
- 1 green onion/scallion
- 3 large eggs
- 2 Tonkatsu
- 2 servings cooked Japanese short-grain rice
Directions
- Gather all the ingredients. For the steamed rice, please note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. This is enough for 2 donburi servings (3⅓ cups, 500 g).
- Make the dashi. Add 1 cup water and 1 dashi packet to a small pot. Start cooking over medium heat. After it starts boiling, reduce the heat to medium-low heat and simmer for 2 minutes. Shake the bag a few times to release more flavor and then discard the packet. The dashi is ready to use.
- Thinly slice ½ onion. Next, slice 1 green onion/scallion and set aside for garnish.
- Crack 3 large eggs into a medium bowl. Lift the egg whites 5–6 times with a pair of chopsticks. This will marble the yolks and whites and prevent the whites from falling into the frying pan all at once. Do not whisk or beat the eggs. 5. Cut 2 tonkatsu cutlets into slices about 1 inch (2.5 cm) thick.
- Place the onion slices in a single layer in a large frying pan that can fit 2 cutlets. Then, add the dashi to the pan. Cover with a tight-fitting lid to prevent evaporation. Then, turn on the heat to medium and cook until the onion is tender and almost translucent.
- Then, add 2 tsp sugar and 2 Tbsp mirin. Add 2 Tbsp soy sauce and mix together.
- Place the 2 tonkatsu cutlets on top of the onion and cover with the lid until the tonkatsu is heated through and the broth is simmering, about 2 minutes. The bottom of the tonkatsu will absorb the broth.
- Now, evenly distribute the egg in a circular spiral pattern over the tonkatsu and onion. Avoid the edges of the pan where the egg can easily overcook. Cover and simmer for 1 minute, or until the egg is just barely set.
- Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Place the tonkatsu, onion, and egg mixture on top. Drizzle with extra broth, if you‘d like. Garnish with sliced green onion and serve immediately.
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