Katsudon
Experience the ultimate Japanese comfort food with Katsudon, a deeply satisfying rice bowl featuring a crispy, golden-fried pork cutlet. Each bite offers a delightful contrast of textures: tender pork, fluffy egg, and sweet, savory onions, all simmered in an umami-rich dashi sauce and served over warm, steamy rice. This classic dish is a true celebration of flavor and texture.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 1,301 kcal
Allergen information: may contain eggs, fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
katsu
- 300 gpork loin, boneless, about 1.5 cm thick
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.5 cupall-purpose flour
- 1 pcsegg, beaten
- 1 cuppanko breadcrumbs
- 3 cupvegetable oil, for deep frying
serving
- 2 cupcooked rice, hot
sauce
- 0.5 cupdashi
- 2 tbspsoy sauce
- 2 tbspmirin
- 1 tspsugar
- 0.5 pcsyellow onion, thinly sliced
topping
- 2 pcsegg, lightly beaten
garnish
- 1 pcsscallion, chopped(optional)
Equipment
Paper towels · 3× Shallow dishes · Deep pot or Dutch oven · Deep-fry thermometer · Wire rack · Small skillet or shallow pan with lid · Chef's knife · Cutting board · 2× Serving bowls · Whisk or fork · Spatula
The method
Step by step
- 1
Pat the pork loin dry thoroughly with paper towels to ensure a crispy crust, then season both sides generously with salt and black pepper.
About 1 min
Cook’s note: Removing excess moisture from the pork is crucial for achieving a truly crispy katsu. Don't skip this step!
- 2
Set up a breading station by placing all-purpose flour in one shallow dish, the first beaten egg in a second shallow dish, and panko breadcrumbs in a third shallow dish.
About 2 min
Cook’s note: Use wide, shallow dishes to make dredging easier and less messy.
- 3
Dredge each pork loin piece first in the flour, shaking off any excess, then dip it into the beaten egg, allowing any excess to drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
About 5 min
Cook’s note: Ensure the pork is completely covered with panko for an even, golden, and crispy crust. This also helps seal in moisture.
- 4
Heat vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).
About 5 min
Cook’s note: Using a deep-fry thermometer is essential for maintaining the correct oil temperature, which prevents the katsu from becoming greasy or burning.
- 5
Carefully lower the breaded pork loin cutlets into the hot oil and fry for 4-6 minutes, flipping once halfway through, until they are golden brown and cooked through.
About 6 min
Cook’s note: Avoid overcrowding the pot; fry the cutlets in batches if necessary to maintain oil temperature and ensure even cooking.
- 6
Remove the fried pork cutlets from the oil and place them on a wire rack set over paper towels to drain any excess oil.
Cook’s note: Draining on a wire rack allows air circulation, keeping the katsu crispy. Paper towels absorb the oil below.
- 7
While the pork is resting, combine the dashi, soy sauce, mirin, and sugar in a small skillet or shallow pan.
About 2 min
Cook’s note: Taste the sauce mixture before heating; adjust sugar or soy sauce to your preference for a balanced sweet and savory flavor.
- 8
Add the thinly sliced yellow onion to the sauce mixture in the skillet and bring it to a gentle simmer over medium heat.
About 3 min
Cook’s note: Slice the onion thinly for quicker cooking and a more tender texture in the final dish.
- 9
Slice the fried pork cutlets into 1.5-2 cm (approximately 0.6-0.8 inch) wide strips.
About 2 min
Cook’s note: Cut the katsu against the grain for more tender bites.
- 10
Arrange the sliced pork cutlet evenly over the simmering onions in the pan.
About 1 min
Cook’s note: Ensure the katsu pieces are spread out to allow the egg to cook evenly around them.
- 11
Pour the second lightly beaten egg evenly over the pork and onions in the pan.
About 1 min
Cook’s note: Do not overbeat the egg; just whisk it enough to combine the yolk and white for a slightly marbled effect.
- 12
Cover the pan with a lid and cook for 1-2 minutes, or until the egg is just set but still slightly runny in places, indicating a perfectly tender texture.
About 2 min
Cook’s note: Cooking the egg until it's just set but still a little custardy is key to the authentic Katsudon experience.
- 13
Divide the hot cooked rice into two serving bowls.
About 1 min
Cook’s note: Warm rice is essential for Katsudon; it absorbs the sauce beautifully.
- 14
Carefully slide one half of the katsu, egg, and onion mixture from the skillet over each bowl of rice.
About 1 min
Cook’s note: Use a wide spatula to transfer the katsu and egg mixture gently, keeping it intact.
- 15
Garnish immediately with freshly chopped scallions for a touch of freshness and color, and serve while hot.
Cook’s note: The scallions add a bright, pungent contrast to the rich flavors of the katsudon.
Per serving
Nutrition
- Calories
- 1,301.1kcal
- Protein
- 55.5g
- Carbs
- 120.8g
- Fat
- 65g
- Fibre
- 5.1g
- Sugar
- 13.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
For an extra layer of flavor, consider adding a pinch of sansho pepper or shichimi togarashi to your Katsudon before serving. A side of miso soup and a simple cucumber salad would complete this authentic Japanese meal. You can also experiment with chicken (oyakodon) or shrimp for variations on this classic dish.
Store leftover Katsudon components separately if possible. The katsu can be stored in an airtight container in the refrigerator. The egg and onion mixture should also be stored separately. Rice should be cooled quickly and stored in an airtight container.
To reheat the katsu, crisp it in a toaster oven or air fryer at 180°C (350°F) for 5-7 minutes. Gently warm the egg and onion mixture in a small pan over low heat. Reheat rice in the microwave with a splash of water until steaming hot.