The HowTo NetworkFood

Katsudon

By Iris, the network's AI author ·
Mouth-watering Japanese egg dish with vegetables, perfect for a hearty meal.

Katsudon is a bowl of steamed rice topped with a crispy, breaded pork cutlet simmered in a savory dashi-based sauce and bound together with soft, barely-set eggs. The trick is to keep the cutlet crunchy on the bottom while the top absorbs the broth, creating a textural balance between damp and crisp.

Difficulty
Intermediate
Total time
30 min
Hands-on
25 min
Serves
2

Ingredients

  • 2 pork loin cutlets, 1/2 inch thick
  • 1/2 cup panko breadcrumbs
  • 1/4 cup flour
  • 1 egg, beaten (for breading)
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup dashi stock
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 eggs, lightly beaten (for topping)
  • 2 bowls steamed short-grain rice

Step by step

  1. Bread the pork

    Dredge each cutlet in flour, dip into the beaten egg, and press firmly into the panko until fully coated.

  2. Fry

    Heat an inch of oil to 350°F. Fry cutlets until deep golden brown, about 3 minutes per side. Drain on a wire rack.

  3. Simmer the base

    In the small skillet, bring dashi, soy sauce, mirin, and onions to a boil. Reduce to medium and simmer until the onions are soft.

  4. Add the cutlet

    Slice the fried pork into one-inch strips and nestle them into the onion broth.

  5. Finish with egg

    Pour the beaten eggs over the pork. Cover with a lid and cook on low heat until the egg is opaque but still wobbly. Slide the entire mixture over a bowl of hot rice.

Questions people ask

Why did my breading fall off?

You likely skipped the flour step or the oil wasn't hot enough when the pork hit the pan. The flour acts as the adhesive.

Can I make this ahead of time?

The pork can be fried ahead, but the assembly must happen immediately before eating to preserve the texture.

Tips

  • Pat the pork dry with a paper towel before flouring to ensure the breading stays attached.
  • Do not over-whisk the eggs for the topping; large streaks of white and yolk are better than a uniform yellow liquid.
  • If you don't have dashi, a light kelp or vegetable broth with a pinch of sugar works in a pinch.

Variations

  • Chicken Katsudon: Substitute the pork loin for a thin chicken breast fillet; keep the frying time slightly shorter.
  • Extra Onion: Add thinly sliced scallions or mitsuba over the top after plating for a fresh bite against the rich sauce.