Japanese
Katsudon
Crisp pork cutlets are briefly simmered with onion in a savory-sweet dashi sauce, then finished with softly set egg over hot rice. It is a comforting Japanese donburi with tender pork, fluffy egg, and rice that soaks up the broth.
Watch it madeMOGUMOGU - Food Entertainment - モグモグ · 8:11
Ingredients
- Cooked Japanese short-grain rice2 donburi bowls, about 3 cups
- Pork loin cutlets, about 1.5 cm thick2 pieces, 120-150g each
- Salt1/2 tsp
- White pepper1/4 tsp
- All-purpose flour1/4 cup
- Large eggs, for breading1
- Panko breadcrumbs1 cup
- Neutral oil, for deep-frying3 cups
- Onion1/2 medium, thinly sliced
- Large eggs, for simmering3
- Dashi3/4 cup
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sugar1 tsp
- Mitsuba or sliced green onion2 tbsp
- Shichimi togarashioptional, to serve
Method
- Make small cuts through the fat and connective tissue around each pork cutlet so it does not curl, then lightly pound to even thickness and season both sides with salt and white pepper.
- Set up three shallow dishes with flour, 1 beaten egg, and panko breadcrumbs.
- Dust each cutlet in flour, dip in beaten egg, then press firmly into panko so the crumbs adhere evenly.
- Heat neutral oil in a deep pot to 170°C and fry the cutlets for 4-5 minutes, turning once, until golden and cooked through.
- Drain the tonkatsu on a rack for 3-5 minutes, then slice each cutlet crosswise into 2 cm strips while keeping the shape together.
- Lightly beat the 3 eggs for simmering, leaving some streaks of white and yolk rather than mixing completely.
- Combine dashi, soy sauce, mirin, and sugar in a small pan and bring to a gentle simmer.
- For each serving, place half the sliced onion and half the sauce in a small oyakodon pan or skillet and simmer for 2-3 minutes until the onion softens.
- Place one sliced tonkatsu over the onion, keeping the cutlet pieces aligned.
- Pour half the beaten egg around and over the cutlet, cover, and simmer gently for about 45-60 seconds until the egg is softly set but still glossy.
- Fill a donburi bowl with hot Japanese rice and slide the pork, egg, onion, and sauce over the top.
- Repeat with the remaining onion, sauce, tonkatsu, and egg for the second bowl.
- Garnish with mitsuba or sliced green onion and serve immediately with shichimi togarashi if desired.
Common questions
Can I substitute the pork loin cutlets with another cut or protein for katsudon?
Yes. Pork tenderloin works, but it cooks faster and can dry out, so fry briefly. Chicken cutlets are the common alternative for oyakodon-style bowls, though the flavor and texture will be lighter than classic katsudon.
How do I time the frying and simmering so the katsudon stays crisp but still gets the egg topping?
Fry the cutlets first, then build each bowl individually. Simmer onion in sauce, add sliced cutlet, then pour in egg and cover just until softly set, about 30-60 seconds. Serve immediately so the breading stays as crisp as possible.
What are the most common mistakes when making katsudon?
Overcrowding the oil, frying at too low a temperature, and overbeating the eggs are the biggest issues. Also avoid simmering the cutlet too long in the sauce, or the breading turns soggy and the pork can become dry.
Can I store leftover katsudon, and how should I reheat it?
Store the fried cutlet, sauce mixture, and rice separately if possible. Refrigerate for up to 2 days. Reheat the cutlet in an oven or air fryer to re-crisp, then warm the sauce and eggs separately before assembling.
What should I serve with katsudon besides the rice bowl itself?
Serve it hot over Japanese short-grain rice with pickled ginger, shredded cabbage, or a simple miso soup. A little extra sliced scallion on top adds freshness, and a light pickled side helps balance the rich pork and egg.