Katsudon Pork Cutlet and Egg Rice Bowl

Name: Katsudon Pork Cutlet and Egg Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 boneless pork chops; Salt and pepper to taste; 1/2 cup all-purpose flour; 1 egg, beaten; 1 cup panko breadcrumbs; Oil for frying; 2 cups cooked rice; 4 eggs; 1/4 cup dashi stock; 2 tablespoons soy sauce; 1 tablespoon mirin; Green onions, chopped (for garnish)

Highlighted under: Comfort Food

Enjoy a delightful blend of crispy pork cutlet, fluffy eggs, and savory rice with this Katsudon recipe.

Created by

Emily

Last updated on 2025-11-27T20:59:51.675Z

Katsudon is a beloved Japanese dish that brings together crispy pork cutlet and soft scrambled eggs over a bed of rice. Perfect for a comforting meal any day of the week!

        Why You'll Love This Recipe
        Crispy pork cutlet combined with fluffy eggs for a satisfying texture
Savory sauce that enhances the flavors of the dish
Quick and easy to make for a weeknight dinner
A complete meal in one bowl

      

What is Katsudon?

Katsudon is a popular Japanese dish that features a breaded and fried pork cutlet served over a bed of rice, topped with a savory egg mixture. This dish is a comforting favorite among many and is often enjoyed for lunch or dinner. The name 'katsudon' comes from 'katsu,' which means cutlet, and 'donburi,' which refers to a rice bowl. Its satisfying combination of textures and flavors makes it a beloved meal in Japanese cuisine.

Traditionally, katsudon is made with tonkatsu, a pork cutlet that is pounded thin, breaded, and fried until golden. The dish is then finished with a delicate sauce made from dashi, soy sauce, and mirin, which adds depth to the flavors. The eggs are gently cooked to create a custard-like consistency, enveloping the pork cutlet and rice in a rich, savory embrace. It's a dish that truly embodies the essence of comfort food.

Perfect Pairing: Rice and Sauce

The foundation of every great katsudon is the rice. Short-grain Japanese rice is preferred for its sticky texture, which helps hold the dish together. When cooked correctly, the rice should be fluffy and slightly sticky, allowing it to absorb the delicious sauce poured over the top. Pairing the rice with the flavorful katsudon sauce elevates the dish, making every bite a delightful experience.

The sauce, comprised of dashi stock, soy sauce, and mirin, plays a crucial role in bringing the dish to life. Dashi, a traditional Japanese stock made from kelp and bonito flakes, adds umami richness, while soy sauce provides saltiness and depth. Mirin, a sweet rice wine, balances the flavors and adds a touch of sweetness. This harmonious blend of ingredients not only enhances the pork and eggs but also infuses the rice with irresistible flavor.

Tips for the Perfect Katsudon

To achieve the perfect crispy pork cutlet, ensure your oil is hot enough before frying. If the oil is too cool, the cutlets will absorb excess oil and become greasy. A temperature of around 350°F (175°C) is ideal for frying. Additionally, using panko breadcrumbs instead of regular breadcrumbs creates a lighter, crunchier texture that is key to a delightful katsudon.

When cooking the eggs, it's essential to control the heat. Cooking them gently allows for a soft, velvety texture, which complements the crispy cutlet beautifully. Stirring occasionally will help the eggs cook evenly without becoming rubbery. For an extra touch, consider adding a splash of sake or a sprinkle of black pepper to the egg mixture for added flavor.

Ingredients

For the Pork Cutlet

2 boneless pork chops
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
Oil for frying

For the Rice Bowl

2 cups cooked rice
4 eggs
1/4 cup dashi stock
2 tablespoons soy sauce
1 tablespoon mirin
Green onions, chopped (for garnish)

Ensure all ingredients are prepared and measured before starting the cooking process.

Cooking Instructions

Prepare the Pork Cutlet

Season the pork chops with salt and pepper. Dredge each chop in flour, dip in the beaten egg, and coat with panko breadcrumbs.

Fry the Pork

Heat oil in a frying pan over medium heat. Fry the breaded pork cutlets until golden brown and cooked through, about 5-7 minutes per side. Remove and let drain on paper towels.

Make the Egg Mixture

In a bowl, whisk together the eggs, dashi stock, soy sauce, and mirin.

Cook the Eggs

In the same pan, reduce the heat and pour in the egg mixture. Cook gently, stirring occasionally until the eggs are just set.

Assemble the Katsudon

Slice the cooked pork cutlets and place them on top of the cooked rice. Pour the cooked eggs over the pork and garnish with chopped green onions.

Serve hot and enjoy your delicious Katsudon!

Serving Suggestions

Katsudon is a complete meal on its own, but you can elevate the dining experience by serving it with a side of pickled vegetables or a light cucumber salad. These sides add a refreshing contrast to the rich flavors of the dish. A simple miso soup can also complement the meal, providing warmth and additional umami notes.

For a more authentic experience, consider pairing your katsudon with a cold glass of Japanese beer or a cup of green tea. The refreshing qualities of these beverages balance the richness of the dish, making it a satisfying culinary experience.

Storage and Reheating Tips

If you have leftovers, storing katsudon is simple. Keep the components separate to maintain the texture. Store the pork cutlet, rice, and egg mixture in airtight containers in the refrigerator for up to two days. When ready to enjoy again, reheat the rice and pork cutlet in the microwave, and gently warm the egg mixture in a pan to avoid overcooking.

For best results, avoid freezing katsudon as the texture may suffer upon thawing. However, if you must freeze it, ensure all components are cooled before sealing them in freezer-safe containers. When reheating, do so gradually to retain flavor and texture.

Customizing Your Katsudon

One of the great things about katsudon is its versatility. Feel free to customize the dish to suit your taste preferences. You can swap out the pork for chicken or tofu for a vegetarian option. Just ensure your chosen protein is cooked through and seasoned well before adding it to the rice.

You can also experiment with additional toppings. Some popular options include sliced mushrooms, peas, or even a drizzle of spicy mayo for those who enjoy a kick. The beauty of katsudon lies in its adaptability, allowing you to create a version that is uniquely yours.

Questions About Recipes

→ Can I use chicken instead of pork?

Yes, you can substitute chicken breasts for the pork to make chicken katsudon.

→ What if I can't find panko breadcrumbs?

You can use regular breadcrumbs, although the texture may not be as crispy.

→ Can I make this dish vegetarian?

You can replace the pork with tofu or a meat substitute and adjust the cooking time accordingly.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.