Authentic Japanese Katsudon: Crispy Pork Cutlet Bowl Recipe

Ingredients

2 pork cutlets
1/2 cup of flour
2 eggs
1 cup of panko bread crumbs
4 cups of vegetable oil, for frying
2 cups of dashi soup stock
4 tablespoons of soy sauce
3 tablespoons of mirin
2 tablespoons of sugar
1 medium onion, sliced
4 eggs, beaten
2 cups of steamed rice
2 green onions, chopped
Pickled red ginger, for garnish

Steps and instructions

First, prepare the pork cutlets by patting them dry and seasoning lightly with salt and pepper. Set them aside.
Prepare your breading station with three shallow dishes. Fill one with flour, the second with the beaten eggs, and the third with the panko bread crumbs.
Dredge each pork cutlet first in the flour, shaking off the excess, then in the beaten eggs, and finally in the panko crumbs, pressing firmly to adhere.
Heat the vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, add the breaded pork cutlets and fry them on both sides until golden brown and cooked through. This should take about 5-8 minutes on each side. Remove the cutlets from the oil and let them drain on paper towels.
While the cutlets are frying, combine the dashi soup stock, soy sauce, mirin, and sugar in a medium-sized pot over medium heat. Once the mixture begins to simmer, add the sliced onion and cook until the onion is tender, about 5 minutes.
Once the onion is cooked, lay the fried pork cutlets on top of the onion in the pot. Pour the beaten eggs over the pork and onions. Cover the pot and let it simmer for about 2-3 minutes, or until the eggs are just set.
Prepare bowls with steamed rice. Using a spatula, lift the pork cutlets, onions, and eggs out of the pot and place them over the rice in each bowl. Pour the remaining broth from the pot over top.
Garnish each bowl with chopped green onions and pickled red ginger before serving.

Tools for making

Frying pan - A deep frying pan is needed to fry the pork cutlets.
Shallow dishes - Three shallow dishes are required for the breading station to coat the pork cutlets.
Paper towels - Paper towels are needed to drain the fried pork cutlets.
Medium-sized pot - A medium-sized pot is used to prepare the broth and simmer the pork cutlets.
Spatula - A spatula is used to lift the pork cutlets, onions, and eggs out of the pot.
Bowls - Bowls are needed to serve the katsudon.

Recipe variations

Use chicken cutlets or tofu instead of pork for a meat-free version.
Replace flour with cornstarch or gluten-free flour for a gluten-free option.
Try using breadcrumbs made from toasted panko or crushed cornflakes for a different crust texture.
Add grated Parmesan cheese or dried herbs like thyme or oregano to the panko breadcrumbs for additional flavor.
Experiment with different sauces such as Worcestershire sauce, tonkatsu sauce, or a homemade sweet and sour sauce.
Add vegetables like bell peppers, carrots, or mushrooms to the onion mixture for added flavor and texture.
For a spicy twist, add some chili flakes or Sriracha sauce to the broth.
Top the Katsudon with a fried egg or a drizzle of Japanese mayonnaise for extra richness.
Serve the Katsudon over noodles instead of rice for a different presentation.
Try garnishing with sesame seeds, nori flakes, or bonito flakes for added depth of flavor.

Recipe overview

Katsudon is a classic Japanese dish that combines tender, breaded pork cutlets with a rich, savory broth, and fluffy steamed rice. It's a well-loved comfort food in Japan and a staple in many households. This recipe provides a step-by-step guide on how to create this delicious dish at home. Expect to spend time preparing and breading the pork cutlets before frying them to a golden brown. While they're frying, you'll make a flavorful broth with dashi, soy sauce, mirin, and sugar, and cook sliced onions until they're tender. The fried cutlets are then laid on the onions and eggs are poured over before everything is simmered together. The end result is a flavorful and satisfying dish that's served over steamed rice, garnished with green onions and pickled red ginger. This recipe may take a little time and care, but the result is a delicious, comforting meal that's well worth the effort. Don't be surprised if it quickly becomes a favorite!

Common questions

Can I use chicken instead of pork for this recipe?
Yes, you can substitute chicken cutlets for pork cutlets in this recipe. The cooking time may vary slightly, so make sure to adjust accordingly.
What can I use as a substitute for dashi soup stock?
If you don't have dashi soup stock, you can use chicken or vegetable broth as a substitute. However, the flavor profile will be slightly different.
Can I make this recipe vegetarian?
Yes, you can make a vegetarian version of katsudon by using tofu or a meat substitute instead of pork cutlets. Additionally, you can use vegetable broth instead of dashi soup stock and omit the eggs if desired.
Can I use pre-made tonkatsu sauce instead of making the sauce from scratch?
Yes, you can use pre-made tonkatsu sauce as a quick alternative to making the sauce from scratch. Simply drizzle the tonkatsu sauce over the katsudon before serving.
Can I make katsudon ahead of time?
While it's best to enjoy katsudon fresh, you can prepare the breaded pork cutlets and the sauce ahead of time. Fry the cutlets just before serving and assemble the katsudon with the hot cutlets and freshly cooked rice.

Serving dishes and utensils

Frying pan - A deep frying pan or skillet is needed to fry the pork cutlets.
Shallow dishes - Three shallow dishes are required for setting up a breading station to coat the pork cutlets.
Medium-sized pot - A pot is needed to prepare the broth for the katsudon.
Spatula - A spatula is helpful for lifting and transferring the pork cutlets, onions, and eggs from the pot to the serving bowls.
Paper towels - Paper towels are necessary for draining the fried pork cutlets after they are cooked.
Bowls - Bowls are needed for serving the katsudon.

Origin stories

Katsudon has a fascinating history rooted in the culture of Japan. The dish, whose name is a combination of "tonkatsu" (a breaded and fried pork cutlet) and "donburi" (a type of Japanese rice bowl dish), holds a special place in the heart of students and athletes. A beloved tradition has evolved around this hearty meal, with students and athletes alike consuming it before a big exam or match, owing to a play on words: "katsu" also means "to win" in Japanese. As such, the humble katsudon carries with it a symbolism of good luck and victory, a testament to the beauty of Japanese culture where food, language, and tradition often intersect.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.