Katsudon: Pork Cutlet and Egg Rice Bowl

Katsudon turns a golden tonkatsu cutlet into a generous rice bowl. A brief simmer softens part of the panko crust, letting it soak up dashi, onion, and egg.

Servings and Time

Serves 2. Prep time: 15 minutes. Cook time: 25 minutes. Start with cooked rice; rice cooking time is extra.

Ingredients

  • 2 boneless pork loin chops, about 150 g each and 1.5 cm thick
  • Salt and black pepper
  • 3 tablespoons plain flour
  • 1 large egg, beaten, for breading
  • 60 g panko breadcrumbs
  • Neutral oil, enough for a 2 cm depth in your frying pan
  • 1/2 medium onion, thinly sliced
  • 150 ml dashi
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sugar
  • 2 large eggs, lightly beaten, for the topping
  • 2 portions warm cooked Japanese short-grain rice (about 400 g total)
  • Mitsuba or sliced green onion, to finish

Tools Used

A deep fry pan, a small lidded pan, tongs, wire rack, knife, cutting board, and food thermometer.

Steps

  1. Make a few shallow cuts through the fat along each pork chop so it stays flat. Pat dry and season lightly with salt and pepper.
  2. Coat each chop with flour, dip in the breading egg, and press into panko. Keep the topping eggs separate.
  3. Heat oil to 170 C / 340 F in a deep pan, keeping it no more than half full. Fry the cutlets in batches, about 3-4 minutes per side, adjusting the heat as needed. Check that the center reaches at least 63 C / 145 F.
  4. Rest the cutlets on a rack for at least 3 minutes, then slice into strips. Use a clean knife and board.
  5. In the small pan, simmer dashi, soy sauce, mirin, sugar, and onion for 3-4 minutes. Add the sliced cutlets and simmer briefly, about 1 minute.
  6. Pour the topping eggs around the cutlets. Cover and cook gently until the eggs are set and the egg mixture reaches 71 C / 160 F.
  7. Divide rice between bowls and transfer the cutlets, onion, egg, and sauce onto the rice. Finish with mitsuba or green onion.

Serving Notes

Serve straight away with shredded cabbage or cucumber pickles. For a quicker version, use two freshly cooked tonkatsu cutlets and begin with the onion sauce.

Nutrition Note

This is a rich, filling bowl. A generous vegetable side and a moderate rice portion make a satisfying meal.

Cooking temperature reference: FoodSafety.gov.

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