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Katsudon served with crispy pork and green onions
Authentic Japanese Katsudon with crispy pork and rice

Japanese katsudon

Author: Flavelo
Recipes Main Courses
Katsudon is the ultimate Japanese comfort food. The name is a marriage of 'Tonkatsu' (pork cutlet) and 'Donburi' (rice bowl). The crispy fried meat is simmered in a sweet and savoury soy broth with onion and egg, softening part of the breading while other parts remain crisp. In Japan, students often eat it before exams because the word 'katsu' also means victory.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Deep pan for frying
  • Smaller pan for the sauce
  • Kitchen thermometer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya
⚠️ Fish (Dashi)

Instructions

1 ✓

Pound the meat slices slightly, then score the edges (cut the fatty part) to prevent curling during frying. Season with salt and pepper.

Tip: Cutting the connective tissue ensures the meat stays flat and cooks evenly.
2 ✓

Bread the meat: dredge in flour, then in beaten egg (use 1 egg for this), and finally in Panko breadcrumbs. Press the crumbs on well.

Tip: Panko is coarser than regular breadcrumbs, giving a airier, crispier coating that absorbs less oil.
3 ✓

Fry the meat in 170°C oil until golden brown (3-4 minutes per side). Drain on a wire rack, then cut into 2 cm strips.

Tip: Do not place on kitchen paper, as steam will make the bottom soggy. The rack allows it to breathe.
4 ✓

In a pan, bring the Dashi, soy sauce, mirin, and sugar to a boil. Add the sliced onion and cook until soft.

Tip: This broth provides the umami (savoury-meaty) flavour profile of the dish.
5 ✓

Place the sliced meat into the onion sauce. Pour the remaining 3 lightly beaten eggs over it. Cover and cook over low heat for 30-60 seconds until the egg just sets but is still wobbly.

Tip: Do not overcook the egg! It must remain creamy to bind the rice and meat.
6 ✓

Slide the whole thing onto a bowl of hot rice. Sprinkle with spring onions.

Tip: The sauce soaks into the rice underneath, making it delicious on its own.

Recipe FAQ

Why is the breading soggy?
This is the essence of Katsudon! The breading absorbs the flavourful broth. If you want it completely crispy, don't cook it in the sauce, just place it on top.
I don't have Dashi.
You can use chicken stock or water with a little fish sauce, although the taste will be slightly different.

Ingredients

  • 4 slices Pork loin or collar steaks (boneless, approx. 1.5 cm thick)
  • 100 g Plain flour
  • 4 pcs Eggs (lightly beaten)
  • 150 g Panko breadcrumbs
  • 1 head Onion (sliced)
  • 300 ml Oil (for frying)
  • 4 portions Cooked Japanese rice
  • 150 ml Dashi stock (or chicken stock)
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin (sweet rice wine)
  • 1 tbsp Sugar
  • 1 stalk Spring onion (for garnish)