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Japanese Pork Cutlet Rice Bowl Katsudon (かつ丼)

  • Author: Yuto Omura
  • Total Time: 1 hour 25 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. (Doesn't include rice cooking time - see here for how to cook Japanese style rice.) Serves 2



For the Katsu

  • 2 boneless pork chops
  • 2 pinches salt & pepper
  • 4 tbsp plain flour
  • 1 large egg
  • 1 tsp vegetable oil
  • 1 tbsp milk
  • 50g panko breadcrumbs (approx 1/2 cup)
  • vegetable oil (for frying)


  • 5g kombu (dried kelp)
  • 150ml water
  • 1/2 white onion
  • 50ml mirin
  • 10g light brown sugar
  • 1 tsp chicken bouillon powder (I use yuki garasupu)
  • 2 tbsp soy sauce
  • 3 eggs room temperature
  • 2 bowls of cooked Japanese short grain rice (approx 300g)
  • "Mitsuba" Japanese wild parsley (optional garnish)


Make kombu dashi

  1. Take a jug and submerge 5g of kombu in 150ml of cold water. Soak for 30 mins to 1 hour or until the kombu has rehydrated.
    soaking kombu in water


  1. Preheat oil to 17oC (340F).
  2. Make incisions in the fatty parts of the pork to prevent curling and sprinkle a pinch of salt and pepper on each side.
    tonkatsu pork on chopping board
  3. Pound the pork chops to tenderize the meat, they should be about 2cm thick.
    Tenderizing meat for tonkatsu
  4. In a wide container, add 1 egg, 1 tsp of vegetable oil and 1 tbsp of milk. Whisk thoroughly.
    Whisking egg with milk and oil
  5. Prepare two more plates or containers, one with flour and one with the panko breadcrumbs.
    Coating stations for tonkatsu
  6. Coat the pork with flour on both sides, brush off any excess.
    tonkatsu coating pork with flour
  7. Next, dip them into the egg mixture.
    tonkatsu coating with egg
  8. Finally, transfer the pork to the panko and coat all over. Press the surface lightly to secure the panko.
    tonkatsu coating pork with panko
  9. Test the oil temperature with a crumb of panko, if it sizzles and floats then the oil is ready. Carefully place the coated pork 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.
    frying tonkatsu
  10. Place the katsu on a wire rack to let the excess oil drain off.
    Draining oil from tonkatsu
  11. Cut into 2cm slices and set aside for later.
    Cutting Tokatsu into strips


  1. Cut the onions into wedges.
    Cut onion wedges on wooden chopping board with knife
  2. Once the kombu is rehydrated, place a saucepan on the stove and pour in the contents of the jug. Turn on the heat to a low setting and slowly bring to almost boiling (small bubbles will appear around the edge, but don't let it boil).
  3. Remove the kombu and add 50ml mirin, 10g light brown sugar, 1 tsp of chicken bouillon powder and mix.
    making dashi broth for katsudon
  4. Add the onion to the pan and turn up the heat to medium, cook until the onion is softened.
    simmering onion in dashi broth for katsudon
  5. Add 2 tbsp of soy sauce and stir to distribute it, then lay the katsu over the top.
    placing katsu into pan
  6. Separate 3 eggs into two bowls and whisk the whites. 
    Separating eggs for oyakodon
  7. Pour the egg whites around the pan (don't add the yolks yet).
    drizzling egg whites
  8. Place a lid on the pan and allow the eggs to steam for about 1 minute.
    steaming egg with lid
  9. Lightly whisk the egg yolks and then pour them around the pan. 
    adding egg yolk to katsudon
  10. Place the lid back on and turn off the heat. Allow the egg to cook in the residual heat until it's cooked to your preferred firmness.
    cooking egg yolk in residual heat for katsudon
  11. Dish up the rice into serving bowls and place the katsu and egg mixture on top.
    dishing up katsu and egg on rice
  12. Garnish with Japanese wild parsley "mitsuba" (optional).
  13. Enjoy!
    A piece of breaded pork tonkatsu held with chopsticks


If you decide to substitute the kombu dashi for instant dashi, reduce the water to 100ml.

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: 15 mins
  • Soaking Time: 30 mins
  • Cook Time: 40 mins
  • Category: Rice Bowl
  • Method: Frying
  • Cuisine: Japanese

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