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Katsudon

Name: Katsudon
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 pieces Pork loin (150 g each, beaten flat); 40 g Plain flour; 1 piece Egg for coating; 80 g Panko breadcrumbs; 1 piece Onion (thinly sliced); 200 ml Dashi; 3 tbsp Soy sauce; 3 tbsp Mirin; 1 tbsp Sugar; 3 pieces Eggs for the broth; 400 g Cooked rice; 500 ml Oil for frying

Katsudon is a classic Japanese main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Pork loin (150 g each, beaten flat), Plain flour, Egg for coating, Panko breadcrumbs, Onion (thinly sliced), Dashi, Soy sauce, Mirin, Eggs for the broth, Cooked rice and Oil for frying, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Japanese cooking, the dish focuses on emphasizing natural umami, precise seasoning, and delicate broths.

In authentic Japanese tradition, Katsudon is best presented with steamed short-grain rice, miso soup, and pickled vegetables.

If you enjoy authentic Japanese cooking, be sure to also explore our recipe for Nikujaga.

Difficulty: mediumPrep: 20 minCook: 20 minServes 2

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Ingredients

Pork loin (150 g each, beaten flat)2 pieces
Plain flour40 g
Egg for coating1 piece
Panko breadcrumbs80 g
Onion (thinly sliced)1 piece
Dashi200 ml
Soy sauce3 tbsp
Mirin3 tbsp
Sugar1 tbsp
Eggs for the broth3 pieces
Cooked rice400 g
Oil for frying500 ml

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Nick the fat rim of each cutlet in a few places so they do not curl, season them and coat in flour, then egg, then panko.

Step 2🍳 Fry

Deep-fry at 170 °C for three minutes a side until golden. Drain on a rack rather than paper, so the underside stays crisp.

Step 3✨ Serve

Cut the cutlets into strips a centimetre and a half wide without moving them apart — the shape matters when you serve.

Step 4♨️ Boil

In a small pan bring the dashi, soy, mirin and sugar to the boil, add the onion and cook for three minutes until soft.

Step 5

Slide the cutlet into the broth, pour two thirds of the loosely beaten egg around it and cover for a minute. Add the rest, cover for twenty seconds more and take it off — the top layer of egg should stay loose.

Step 6

Slide everything in the pan onto the rice in one movement, sauce and all.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Katsudon reflects the timeless heritage of traditional Japanese home cooking, emphasizing natural umami, precise seasoning, and delicate broths. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If you need to accommodate dietary restrictions, pork loin (150 g each, beaten flat) can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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