Hey there! Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on katsudon, a comforting Japanese dish that’s become a favorite in my kitchen. This hearty meal combines crispy pork cutlets with a savory-sweet egg and onion mixture, all served over a steaming bowl of rice.
I first tried Katsudon during a trip to Japan a few years back, and I’ve been hooked ever since. After returning home, I was determined to recreate that perfect blend of flavors and textures. It took some trial and error (and a few slightly burnt cutlets), but I finally nailed it. Now, it’s become my go-to meal when I’m craving something satisfying and a little different from my usual Southern fare.
In this recipe, I’ll walk you through the steps to make your own katsudon at home. Trust me, it’s easier than you might think and totally worth the effort! If you love this Chicken Katsu, is a must-try for you.
Katsudon Recipe
Equipment
- Meat tenderizer or rolling pin (for pounding pork chops)
- Shallow bowls (for eggs and panko)
- Cast-iron pan or skillet
- Plate lined with paper towels
- Medium Saucepan
- Small Skillet
- Lid for the skillet
- Large rice bowls
Ingredients
- 2 center-cut boneless pork chops pounded down to 1 centimeter thick
- Salt to taste
- Freshly ground black pepper to taste
- All-purpose flour for dusting
- 5 large eggs beaten, divided
- 1 cup panko
- Oil for frying
- 1 1/4 cups dashi soup stock
- 1/3 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 medium onion thinly sliced
- 4 cups Japanese steamed rice
Instructions
- Season pounded pork chops with salt and pepper, then dust with flour.
- Dip pork chops in beaten egg, then coat with panko.
- Fry pork chops in a skillet with hot oil until golden brown, about 5-6 minutes per side.
- Drain fried pork on paper towels and slice into pieces.
- In a saucepan, heat dashi, soy sauce, mirin, and sugar until boiling, then remove from heat.
- In a small skillet, simmer onion slices in 1/4 of the broth.
- Add tonkatsu pieces to the skillet, pour beaten egg over, cover, and cook until the egg sets.
- Serve tonkatsu and onion mixture over steamed rice in a large bowl. Repeat for additional servings.
Nutrition
Tips that Are Sure to Consider!
- Use a tight-fitting lid to prevent the broth from evaporating too quickly.
- Cook the onion until translucent and tender for a sweet flavor.
- Should Tonkatsu be crispy? No, the bottom should absorb the delicious broth, and the top should be coated with creamy egg.
- Do not overcook the egg. It takes 30-60 seconds to set. Use fresh eggs for a runny texture.
- Preparing Katsudon requires using multiple pans because the tonkatsu must be cooked separately. You cannot cook everything together in one pan. However, the process is easy and quite quick.
- If you’re good at multitasking, you can cook two servings of Katsudon simultaneously in two small pans during the egg, onion, and broth phases.
What to Serve with Katsudon?
