Classic Katsudon (Pork Cutlet Egg Rice Bowl)
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Classic katsudon is a Japanese rice bowl that transforms a crispy pork cutlet into something altogether different by simmering it briefly with onion, egg, and seasoned dashi broth.
Read more
Thinly sliced onion cooks first in a shallow pan of tsuyu -- a combination of soy sauce, mirin, and dashi -- until soft and sweet. The fried cutlet, sliced into strips, is laid into the onion broth, then lightly beaten egg is poured over the top and cooked just until it sets into a custard-like layer. This half-set egg clings to the panko crust, creating a contrast between the still-crunchy edges and the silky coating. The entire mixture is slid onto a bowl of steaming rice, where the savory broth soaks into the grains. In Japan, katsudon is traditionally eaten before exams or competitions as a good-luck ritual. Pulling the pan off the heat within thirty seconds of covering it keeps the egg in that soft, barely-set state -- overcooking turns the layer rubbery and loses the signature texture entirely.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Score the tendon edge of 300g pork cutlet every 2cm to prevent curling during frying.
Pat the surface dry so the coating adheres evenly.
- 2Heat
Coat in 4 tbsp flour, 2 beaten eggs, then 1 cup panko.
Fry at 170C for 3 to 4 minutes until golden brown.
- 3Prep
Transfer the fried cutlet to a cutting board, slice into 2cm strips, and rest for 1 minute.
This brief rest helps the crust stay crisp.
- 4Control
In a small pan, combine 120g thinly sliced onion, 4 tbsp tsuyu, 180ml water, and 1 tsp sugar.
Simmer over medium heat for 3 minutes until the onion softens and sweetens.
- 5Control
Place the sliced katsu in the pan and pour 2 lightly beaten eggs around the katsu and onion.
Cover for 30 to 40 seconds, and if clear white or liquid egg remains, cook briefly longer before turning off the heat.
- 6Finish
Plate 180g rice in a bowl and slide one serving of katsudon on top.
Repeat the same process for the second bowl.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Katsu cut into 2cm strips and placed in onion tsuyu broth
- Finish cue
- Fry at 170C for 3 to 4 minutes until golden brown.
- Avoid this
- Do not soak cutlets too long in sauce or they lose crunch.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
38min, 10 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Katsu Curry
panko breadcrumbs, flour
Menchi Katsu (Japanese Deep-Fried Breaded Minced Meat Patty)
panko breadcrumbs, flour
Japanese Korokke (Crispy Panko Potato and Beef Croquette)
panko breadcrumbs, flour