Recipe byThe ZestyPlate Kitchen
A crispy breaded pork cutlet simmered with onion in a sweet-savoury dashi sauce, bound with softly set egg and spooned over rice.
Katsudon is a Japanese rice bowl built for hungry evenings: a crisp breaded pork cutlet simmered with sweet onion in a savoury dashi and soy broth, then bound with barely set egg over hot rice. It comes together fast and stretches a single katsu into a proper meal. Each mouthful pulls together crunch, silk and a deep hit of umami.
Jump to recipe
Prep 10 min
Cook 15 min
Total 25 min
Easy
Scale:
- 1 tbs Vegetable Oil
- 1 large Onion
- 1 chopped Pork
- 150ml Vegetable Stock
- 1 tbs Soy Sauce
- 1 tsp Mirin
- 1 tsp Sugar
- 2 Beaten Eggs
- 200g Sushi Rice
- Chopped Chives
Preparation
- Heat the oil in a pan and fry the sliced onion until golden brown, then sit the tonkatsu (breaded pork cutlet) in the centre of the pan. Mix the dashi, soy, mirin and sugar together and pour three-quarters of it around the cutlet. Let it sizzle for a couple of minutes so the sauce thickens a little and the cutlet warms through.
- Tip the beaten eggs around the cutlet and cook for 2 to 3 minutes, until the egg is set but still a little runny. Divide the rice between two bowls, top each with half the egg and cutlet, scatter over the chives, and serve at once, adding a drizzle more soy for extra umami if you like.
Tips from the ZestyPlate Kitchen
- Use a small pan so the broth, onion and egg gather neatly around the cutlet.
- Add the beaten egg right at the end and cook only until just set, keeping it soft and a touch runny.
- Slice the cutlet before it goes in so it drinks up the sauce and is easier to eat.
- Serve straight away over hot rice, before the egg and sauce have a chance to overcook.
Frequently Asked Questions
Yes. Katsudon is a great home for a leftover or ready-made tonkatsu; just warm it through in the simmering sauce.
It's a Japanese stock made from kombu and bonito flakes that gives the broth its savoury depth. Instant dashi powder is a quick stand-in.
Just set, with some softness left in it; silky rather than firm. Cook it gently and serve at once so it doesn't carry on cooking.
You can. A chicken katsu in place of the pork gives you an oyakodon-style bowl, and the method stays the same.
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