Go Back
Delicious Katsudon Recipe: Your New Favorite Pork Cutlet Rice Bowl

Katsudon (Pork Cutlet Rice Bowl)

A warm bowl of Katsudon featuring crispy pork cutlets, savory broth, and fluffy rice—this comforting Japanese dish is perfect for cozy dinners with family and friends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Katsudon
  • 2 cups cooked rice This will be the base of your delicious bowl.
  • 1/2 cup all-purpose flour This helps create a crispy coating.
  • 1 large egg, beaten Adds moisture and helps the breadcrumbs stick.
  • 1 cup panko breadcrumbs For that extra crunch!
  • 1 onion thinly sliced Adds sweetness and depth of flavor.
  • 1 cup dashi broth The umami flavor base for your dish.
  • 2 tablespoons soy sauce Brings a savory kick.
  • 1 tablespoon mirin A touch of sweetness to balance the flavors.
  • 2 green onions chopped (for garnish) A fresh finish to your dish!

Equipment

  • Large Skillet

Method
 

  1. Step 1: Start by seasoning the pork chops with salt and pepper. This simple step brings out the best flavor.
  2. Step 2: Dredge each chop in flour, then dip it in the beaten egg, and coat with panko breadcrumbs, ensuring each piece is well-covered.
  3. Step 3: In a large skillet, heat vegetable oil over medium heat. Fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes per side. Once cooked, remove them and let them drain on paper towels.
  4. Step 4: In the same skillet, add the sliced onion and sauté until it becomes soft and translucent.
  5. Step 5: Pour in the dashi broth, soy sauce, and mirin, then bring the mixture to a gentle simmer.
  6. Step 6: Slice the cooked pork chops into strips and place them on top of the simmering onion mixture. Pour the beaten eggs evenly over the pork and onions, cover, and cook until the eggs are just set.
  7. Step 7: To serve, place the cooked rice in bowls and top it with the pork and egg mixture. Garnish with chopped green onions for an added burst of flavor.

Notes

Leftovers? No problem! You can store Katsudon in an airtight container in the fridge for up to 3 days. Just reheat it gently in the microwave or on the stovetop.