Katsudon Pork Cutlet Rice Bowl

Katsudon recipe

The Spruce / Cara Cormack

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 4 servings
  • Yields: 4 bowls

Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that’s been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish. Katsudon is hearty compared to other donburi, but the taste is so good that you will not mind the extra calories from deep-frying the tonkatsu.

In Japanese culture, katsudon is considered soul food—the symbol of a tasty warm meal that can melt even the coldest part of your heart. Katsudon is a typical lunch dish in Japan and it is available at many casual restaurants, such as udon noodle shops, small corner restaurants, and bento shops. For those of us outside of Japan, here's an easy recipe to make this satisfying dish at home.


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  • 2 pork chops (center-cut, boneless, pounded down to a centimeter thick)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • All-purpose flour (for dusting)
  • 5 eggs (beaten, divided)
  • 1 cup panko
  • Oil (for frying)
  • 1 1/4 cups dashi soup stock
  • 1/3 cup soy sauce
  • 2 tablespoon mirin
  • 1 tablespoon sugar
  • 1 onion (thinly sliced)
  • 4 cups Japanese steamed rice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Katsudon
    The Spruce / Cara Cormack
  2. Season the pounded pork chops with salt and pepper.

    Season pork
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  3. Dust with a light, even coating of flour.

    Dust with flour
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  4. In one shallow bowl, beat 1 egg. Put the panko into another shallow bowl.

    Beat egg
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  5. Add a thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you drop a panko breadcrumb into the oil and it sizzles.

    Water in pot
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  6. Dip the flour-dusted pork into the egg to coat both sides.

    Dip pork in flour
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  7. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

    Transfer pork
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  8. Carefully lay the pork chops in the hot oil and cook for 5 to 6 minutes on one side, until golden brown.

    Lay pork in oil
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  9. Flip and cook the other side for another 5 to 6 minutes, or until browned, crispy, and cooked through.

    Flip pork
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  10. Drain on a plate lined with a paper towel.

    Drain pork
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  11. Slice your tonkatsu into pieces.

    Cut pork
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  12. Put the dashi soup stock in a pan and heat on medium heat.

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  13. Add soy sauce, mirin, and sugar to the soup and bring to a boil. Remove from the heat.

    Add soy sauce
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  14. To cook 1 serving of katsudon, put one-quarter of the soup and one-quarter of the sliced onion in a small skillet. Simmer for a few minutes on medium heat.

    Add onion
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  15. Add 1 serving of tonkatsu pieces (half of 1 pork cutlet) to the pan and simmer on low heat for a few minutes.

    Add tonkatsu
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  16. Beat one egg in a bowl. Bring the soup to a boil and pour the egg over the tonkatsu and onion.

    Submerge pork
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  17. Turn the heat down to low and cover with a lid. Turn off the heat. The egg should be cooked through.

    Pork in pot
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  18. Serve by placing 1 serving of steamed rice in a large rice bowl. Top with the simmered tonkatsu on top of the rice. Repeat to make 3 more servings.

    Steamed rice
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  • Preparing katsudon takes a bit of work because the tonkatsu has to be prepared first, and thus you cannot cook everything at one time in one pan. However, the process is easy and relatively quick.
  • If you are good at multitasking, you can cook two individual servings of katsudon (during the egg, onion, and broth phase) in two small pans at once.