Katsudon is a popular Japanese rice bowl featuring a fried pork cutlet that gets simmered with eggs and onions in a savory sauce.
It’s one of the most common variations of their “donburi”, or rice bowls.
If you loved our Tonkatsu recipe, this one takes it to a new level of delicious…
Donburi are one of the staples of Japanese cuisine. These rice bowls are topped with protein and vegetables together and served over rice. One example is our popular Teriyaki Chicken Bowl.
Donburi bowls are a beloved Japanese comfort food. There are many fast food restaurants specializing in them, and they are a popular quick lunch option.
Katsudon is among the most popular of these bowls, and it’s absolutely amazing. It’s hard to describe these flavors, you just have to try it.
What is Katsudon?
Katsudon combines the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl dish). Tonkatsu is a panko fried pork cutlet, which we featured in our last post.
In this recipe, tonkatsu is cooked with onions and eggs in a tasty sauce, then served over rice.
I could almost be described as a pork cutlet omelet over rice… how cool!
Fun fact: Katsudon is considered good luck. Japanese students commonly eat katsudon before taking a major exam because “katsu” is also a verb meaning “to win” or “to be victorious”.
- Rice – If you have short grain Japanese rice on hand, that’s most traditional. Otherwise, use any of your favorite white rice varieties.
- Tonkatsu – pork cutlets, flour, eggs, panko
- Sauce mixture – chicken stock, teriyaki sauce, sugar
- Green onions – for garnish
How to Make Katsudon
First, start the rice cooking according to the directions on the package.
Make the tonkatsu. You can see my tonkatsu recipe for detailed instructions. A quick summary: pound the pork to 1/2 inch thick; dredge in flour, then egg, then panko; deep fry till golden brown, about 4-5 minutes per side; remove to a paper towel lined plate.
Heat some oil in a large skillet, then sauté the onions till they are soft and starting to caramelize. Add the broth mixture and simmer for 3-4 minutes.
Slice the tonkatsu into equal strips, about ¾ inch. Carefully lay them on top of the onion mixture.
Drizzle the whisked eggs all over everything. Cover and cook for about 2 minutes or until the egg is just set.
Serve over bowls of rice and garnish with green onions.
Can You Make Katsudon with Chicken?
Absolutely! Chicken katsu can be used in place of tonkatsu. This variation is called oyako katsudon.
You can also make it with beef. Then you would call it gyū katsudon.
Give this famous Japanese comfort food a try. You’ll be amazed by the combination of flavors.
There are so many varied foods to try in the world. Bringing those dishes to your kitchen is what GypsyPlate is all about.
Join us on this culinary journey by subscribing to our newsletter. We’re always cooking up interesting new recipes for you. Until next time…
Katsudon, on our Gypsy Plate… enjoy!
Try these other great Asian Dishes!
Japanese Beef Curry
Thai Basil Fried Rice
Katsudon (Pork Cutlet Rice Bowl)
Katsudon is a popular Japanese rice bowl featuring a fried pork cutlet that gets simmered with eggs and onions in a savory sauce. It's a great one-bowl comfort food.
- 2 pork loin chops, pounded to 1/2" thick
- 1/2 cup flour
- 2 eggs, whisked
- 2 cups panko
- 2 cups cooked rice
- 1/2 cup chicken stock
- 4 tbsp teriyaki sauce
- 1 tsp sugar
- 1 tbsp oil
- 1 small onion, thinly sliced
- 3 eggs, whisked
- 2 tbsp green onions, sliced
For detailed instructions, see our Tonkatsu post
- Gather three separate, shallow bowls. Fill one with flour, one with whisked eggs, and one with panko.
- Heat about 1 inch of cooking oil in a skillet over medium high heat to 350°F.
- Season both sides of pork cutlets with salt. Dredge the cutlets first in flour, then egg, then panko. Fry until golden brown, about 8-10 minutes, turning every few minutes. Remove to a paper towel lined plate or wire rack to drain excess oil.
- Combine broth, teriyaki sauce and sugar in a bowl.
- Heat 1 Tbsp oil in a large skillet over medium high heat. Add onions and sauté till they are soft and starting to caramelize.
- Add the broth mixture and simmer for 3-4 minutes.
- Slice the tonkatsu into equal strips, about ¾ inch. Carefully lay them on top of the onion mixture.
- Drizzle the three whisked eggs all over everything. Cover and cook for about 2 minutes, or until the egg is just set.
- Serve over bowls of rice and garnish with green onions.
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