📝 About This Recipe
Katsudon is the ultimate Japanese comfort food, featuring a crispy breaded pork cutlet (Tonkatsu) simmered in a savory-sweet dashi broth with onions and silky beaten eggs. The name is a play on words: 'katsu' means cutlet, but it also sounds like the Japanese verb 'to win,' making it a traditional meal for students and athletes before big events. This recipe delivers the perfect harmony of crunchy crust, tender meat, and a luscious, umami-rich sauce served over steaming short-grain rice.
🥗 Ingredients
The Pork Cutlet (Tonkatsu)
- 2 pieces Pork loin chops (1-inch thick, room temperature)
- to taste Salt and black pepper (for seasoning)
- 1/4 cup All-purpose flour (for dredging)
- 1 large Egg (beaten with 1 tsp oil for the breading station)
- 1 cup Panko breadcrumbs (Japanese-style flaky breadcrumbs)
- 2 cups Neutral oil (for frying (canola, vegetable, or grapeseed))
The Simmering Sauce
- 1/2 cup Dashi stock (Japanese soup stock (kombu and bonito))
- 2 tablespoons Soy sauce (Japanese dark soy sauce)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Granulated sugar
- 1/2 large Yellow onion (thinly sliced)
The Topping and Base
- 3 large Eggs (lightly beaten (do not over-mix))
- 3 cups Short-grain Japanese rice (cooked and hot)
- 1 stalk Mitsuba or Green Onion (chopped for garnish)
- 1 tablespoon Benishoga (pickled red ginger for serving)
👨🍳 Instructions
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1
Prepare the pork by making small cuts in the connective tissue between the meat and the fat to prevent curling. Pound the meat lightly with a meat mallet to an even thickness and season both sides with salt and pepper.
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2
Set up your breading station: one bowl with flour, one with the beaten egg/oil mixture, and one with panko breadcrumbs.
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3
Dredge each pork chop in flour, shaking off the excess. Dip into the egg wash, then press firmly into the panko until thoroughly coated. Let the breaded cutlets rest for 5 minutes to help the crust adhere.
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4
Heat 1 inch of oil in a heavy skillet to 350°F (175°C). Fry the pork cutlets for 3-4 minutes per side until deeply golden brown and cooked through. Drain on a wire rack.
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5
While the pork rests, prepare the sauce by whisking the dashi, soy sauce, mirin, and sugar together in a small bowl until the sugar dissolves.
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6
Slice the rested pork cutlets into 1-inch thick strips, keeping the shape of the cutlet intact.
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7
In a small individual-sized skillet (about 6-8 inches), add half of the sliced onions and half of the sauce mixture. Bring to a simmer over medium heat until the onions soften (about 2-3 minutes).
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8
Place one sliced pork cutlet directly on top of the simmering onions.
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9
Pour half of the beaten eggs over the cutlet and sauce. Cover the pan with a lid and cook for 30-60 seconds until the egg is just set but still slightly runny (custard-like).
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10
Fill a large bowl with hot rice. Carefully slide the entire contents of the skillet (onions, sauce, cutlet, and egg) over the rice.
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11
Repeat steps 7-10 for the second serving.
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12
Garnish with chopped mitsuba or green onions and a side of pickled ginger. Serve immediately while the crust still has some crunch.
💡 Chef's Tips
For the juiciest pork, use 'Kurobuta' (Berkshire) pork if available. Don't over-beat the eggs; you want to see distinct streaks of white and yellow for the best texture. Resting the breaded pork before frying is the secret to keeping the breadcrumbs from falling off in the sauce. If you don't have dashi, you can substitute with chicken broth, though it will lack the traditional smoky sea flavor. Use a 'Donburi-nabe' (a specific small vertical-handled pan) if you want to feel like a pro chef!
🍽️ Serving Suggestions
Serve with a hot bowl of Miso soup with tofu and seaweed. A side of chilled cucumber sunomono (vinegar salad) cuts through the richness of the fried pork. Pair with a cold Japanese lager or a glass of iced Oolong tea. Add a dash of Shichimi Togarashi (seven-spice powder) on top for a spicy kick. Include a small dish of Takuan (pickled daikon radish) to cleanse the palate.