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Japanese katsudon served in a blue and white bowl

Japanese Pork Cutlet Rice Bowl Katsudon (かつ丼)

  • Author: Yuto Omura
  • Total Time: 40 minutes
  • Yield: 2 portions 1x


How to make the ultimate donburi dish, Katsudon. Fluffy Japanese white rice topped with a crispy pork cutlet, juicy onions and sweet dashi flavoured egg.


  • 2 bowls of cooked Japanese short grain rice (approx 300g)
  • Chopped green onion (optional garnish)

For the Katsu

  • 2 Boneless Pork Chops
  • Pinch of salt and pepper
  • Vegetable oil (amount needed to shallow or deep fry)
  • 4 tbsp Plain flour
  • 1 Large egg
  • 1 tbsp Milk
  • 100g (approx 1 cup) Panko breadcrumbs


  • 1 Large white onion
  • 100ml (0.4 cups) Water
  • 2 tbsp Sake
  • 2 tbsp Mirin
  • 2 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 tsp Tsuyu sauce (see note)
  • 2 Eggs


First, cook 150g rice (2 portions) with 200ml water, either in a rice cooker or see how to cook Japanese rice on the stove.


  1. Rub a pinch of salt and pepper onto both sides of the meat.
    Sprinkle pork chop with salt and pepper
  2. Pound the pork chops to tenderize the meat, they should be about 2cm thick.
    tenderize the meat
  3. In a bowl, whisk the egg and 1 tbsp of milk.
  4. Prepare two plates, one with flour and one with the panko breadcrumbs.
  5. First coat the meat with flour on both sides.
    coat the pork chop with flour
  6. Dip them into the egg/milk mix.
    coat pork chop with egg
  7. Next press it into the panko, make sure it's fully covered.
    coat the pork chop in panko
  8. Now, heat the oil in a pan to 170C (340F) If you don't have a thermometer, just drop a piece of panko into the pan. When it's sizzling, you know the oil is ready.
  9. Carefully place the coated pork chops into the oil and cook for about 4 minutes on each side (8 minutes total) or until golden brown. When the oil stops making a crackling sound, that usually means they're ready.
    put the katsu into the oil
  10. Place the katsu on a wire rack to let the excess oil drain off.
    let the excess oil drain off


  1. Cut one onion into thin slices and fry in a medium heat frying pan for a minute or so.
    Slice one onion
  2. Add the 100ml water, 2 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tsp sugar and 1 tsp tsuyu sauce and cook until the onion softens and the sauce is reduced by half. (approx 10 mins)
    Onions simmering in sauce
  3. While the onions are softening, crack 2 eggs into a bowl and mix.
    mixing two eggs
  4. Cut the katsu into 2cm strips.
  5. Add the katsu to the pan and pour in the eggs, evenly distributing them over the katsu and onions.
    Add the katsu and egg to the pan
  6. Leave to cook for 1-2 minutes.
  7. Put a lid on top and turn off the heat. Allow the eggs to steam cook for 1 minute.
    steam the egg for 1 minute
  8. Put the cooked rice into two deep bowls and serve the egg and katsu mixture to the top.
  9. Garnish with chopped spring onion or your preferred greens.
  10. Enjoy!
    Japanese Katsudon


If you don't have tsuyu sauce, the best substitute is a sprinkle of dashi powder. You can also see how to make tsuyu sauce here.

You can use chicken or beef instead of pork for the katsu.

The egg should be a little runny in this dish but if you prefer it well cooked you can cook for a bit longer.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Rice Bowl
  • Method: Frying
  • Cuisine: Japanese

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