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Meat, East Asian

Katsudon (Japanese pork cutlet rice bowl)

Katsudon is a Japanese rice bowl topped with a breaded pork cutlet simmered with onion and egg in a sweet savory broth. For 4 people, it takes 45 minutes, has a medium difficulty level, and costs €3.20 per person. The trick is pouring the eggs in two batches so the top layer stays soft and glossy.

Tonight, a big bowl of Japanese comfort food, katsudon, a breaded pork cutlet simmered with egg and onion over steaming rice.

Katsudon (Japanese pork cutlet rice bowl)
Total time
45 min
Difficulty
Medium
Cost per person
€3.20
Calories per person
770 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Katsudon plays on contrast, the crunch of the breaded cutlet against the silky, barely set egg on top. The pork, fried first then simmered briefly in a dashi broth seasoned with soy sauce and mirin, keeps a bit of bite under that glossy egg topping. The hot rice underneath soaks up all the sauce and ends up almost as satisfying as the meat itself.

This is a good weeknight dinner when you want something hearty and a little different, or a Sunday dish the whole family gathers around with a big steaming bowl. Kids usually love the crunchy breading and the sweet savory sauce, and everyone can cook their own egg topping to taste if you make individual portions.

The ingredients

4 people

Butcher

  • Boneless pork chops 4

Pantry

  • Flouroften in the pantry 3 tbsp
  • Panko breadcrumbs 100 g
  • Frying oiloften in the pantry 30 cl
  • Dashi broth 25 cl
  • Soy sauceoften in the pantry 4 tbsp
  • Mirin 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Eggs 6

Fruits and vegetables

  • Onions 2

Allergens Eggs, Gluten, Soy, Fish

The step by step recipe

  1. Bread the pork chops with the flour, 1 beaten egg, and the panko, then fry them at 170°C until golden. 12 min

    Drain them on a wire rack, they will stay crisp longer.

  2. Cook the rice in salted water, then divide it among 4 large bowls. 11 min

    The rice should be hot and a little sticky, so it soaks up the egg sauce.

  3. Slice the onions and simmer them in a pan with the dashi, soy sauce, mirin, and sugar. 6 min

    If you don't have dashi, a light chicken broth with a splash of soy sauce works fine.

  4. Cut the cutlets into strips, lay them over the onions, pour 3 beaten eggs on top, and cover for 1 minute. 2 min

    Cook each portion separately for a neater result.

  5. Pour in the remaining egg, cover for another 30 seconds, then slide everything onto the rice. 1 min

    Turn off the heat once the white is set and the yolk still glossy, it keeps cooking from residual heat.

Our tips to get it right

  • Follow the breading order flour, egg, panko, and press the panko firmly onto the meat so it does not fall off in the hot oil.
  • Use one small pan per portion if you want to plate each bowl individually, it takes longer but gives a neater result.
  • Do not overcook the second batch of eggs, the yolk should still look glossy and slightly runny once it lands on the rice.

The variations

  • Swap the pork chops for breaded chicken breast for a chicken katsudon, just as tasty and a bit lighter.
  • For a vegetarian version, bread slices of eggplant or firm tofu instead of the meat, the rest of the recipe stays the same.
  • For a faster weeknight version, use store bought breaded cutlets and focus your time on the sauce and the eggs.

What to serve it with

  • A bowl of miso soup to start
  • Japanese pickled vegetables
  • Hot green tea

Storage

Katsudon keeps for 2 days in the fridge in a sealed container, rice and topping together. It does not freeze well because the egg and breading lose their texture. Reheat it gently in a covered pan or in the microwave so the rice does not dry out.

Questions about this dish

Can I use regular breadcrumbs instead of panko?

You can, but the crust will be denser and less crisp. Panko's larger, airier flakes give the breading a much lighter crunch.

Can I prep katsudon ahead of time?

You can bread and even fry the cutlets ahead, then reheat them briefly in the oven before simmering. Cook the eggs and rice at the last minute, though, to keep everything soft and fresh.

What rice works best for katsudon?

Short grain Japanese rice, or a regular round rice, works best because it stays sticky and soaks up the sauce well. Dry, long grain rice makes for a less satisfying bowl.

Is katsudon kid friendly?

Yes, kids generally love the crispy breading and the sweet savory flavor. You can reduce the soy sauce slightly if you want a milder taste.

How long does it take to make a katsudon?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a katsudon?

About 770 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a katsudon cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, soy, fish. Always check the labels of the products you buy.

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