Japanese katsudon — crispy breaded pork cutlet simmered with onion in a sweet-savoury dashi sauce and bound with softly set egg, served over rice. Comforting and quick.
Katsudon is the ultimate Japanese comfort bowl — a crisp breaded pork cutlet simmered with sweet onions in a savoury dashi-soy sauce, bound with softly set egg over hot rice. It's quick, deeply satisfying and a brilliant way to make a katsu go further. Every spoonful balances crunch, silk and umami.
Prep 10 min
Cook 15 min
Total 25 min
Easy
- 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
Video
Preparation
- Heat the oil in a pan and fry the sliced onion until golden brown, then add the tonkatsu (breaded pork cutlet) to the middle of the pan. Mix the dashi, soy, mirin and sugar together and pour three-quarters of it around the cutlet. Sizzle for a couple of minutes so the sauce thickens a little and the cutlet reheats.
- Tip the beaten eggs around the cutlet and cook for 2–3 minutes until the egg is cooked through but still a little runny. Divide the rice between two bowls, top each with half the egg and cutlet, sprinkle over the chives, and serve immediately, drizzling with more soy for an extra umami kick if you like.
Tips from the ZestyPlate Kitchen
- Use a small pan so the sauce, onion and egg cluster neatly around the cutlet.
- Pour the beaten egg in last and cook only until just set — it should stay soft and a little runny.
- Slice the cooked cutlet before adding it so it soaks up the sauce and is easy to eat.
- Serve immediately over hot rice so the egg and sauce don't overcook.
Frequently Asked Questions
Yes — katsudon is a great way to use a leftover or ready-made tonkatsu. Just reheat it in the simmering sauce.
It's a Japanese stock made from kombu and bonito flakes that gives the sauce its umami depth. Instant dashi powder is a handy shortcut.
Traditionally just set with some softness — silky rather than firm. Cook it gently and serve straight away so it doesn't overcook.
Yes — using a chicken katsu instead of pork makes oyakodon-style katsudon. The method is exactly the same.
