カツ丼 (Katsudon)

A comforting Japanese bowl of crispy pork cutlet simmered in a sweet-savory onion-and-egg broth, served over hot rice.

Ingredients

• 2 cups cooked Japanese short-grain rice (hot), for serving
• 2 pork loin chops or cutlets (about 150–180g / 5–6 oz each)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 1 large egg (for breading)
• 1 cup panko breadcrumbs
• Neutral oil, for shallow frying (about 1–1.5 cm / 1/2 inch depth)
• 1 small onion, thinly sliced
• 2/3 cup dashi stock (or water + dashi powder, if you have it)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 3 large eggs, lightly beaten (don’t fully homogenize—keep streaks)

Method

• 1

  Step 1: Prep the pork

  Pat pork dry. Season both sides with salt and pepper. If thick, lightly pound to an even thickness (about 1.5 cm / 1/2 inch) so it cooks evenly.

• 2

  Step 2: Bread the cutlets (katsu)

  Set up three bowls: flour, beaten egg (1 egg), and panko. Dredge pork in flour (shake off excess), dip in egg, then press firmly into panko so it adheres well.

• 3

  Step 3: Fry until crisp and golden

  Heat oil in a skillet to **170–175°C / 340–350°F**. Fry cutlets **3–4 minutes per side** (adjust for thickness) until deep golden and the pork is cooked through (**63°C / 145°F** internal). Drain on a rack (or paper towels). Rest **3 minutes**, then slice into strips.

• 4

  Step 4: Simmer the onions

  In a clean skillet (or wipe out the frying pan), add dashi, soy sauce, mirin, sugar, and onions. Bring to a gentle simmer and cook **4–6 minutes** until onions are soft and translucent.

• 5

  Step 5: Add cutlet + egg (the katsudon magic)

  Lay sliced katsu over the onions. Drizzle the beaten eggs evenly over the top. Cover and cook on low **60–90 seconds** until the egg is just set but still slightly runny (it should look softly custardy, not dry).

• 6

  Step 6: Serve over rice

  Divide hot rice between two bowls. Slide the katsu-and-egg mixture (plus sauce) over the rice. Serve immediately while the cutlet still has some crunch at the edges.

Tips

• **Egg doneness**: For the classic texture, turn off the heat when the egg looks *80% set*—residual heat finishes it.
• **Oil temperature matters**: If the oil is too cool, the katsu absorbs oil and turns heavy; too hot and the panko darkens before the pork cooks through.
• **Dashi shortcut**: If you don’t have dashi, water works—just keep the simmer gentle so the sauce stays mellow and not harsh.
• **Make-ahead**: Fry the katsu up to **1 day ahead**, refrigerate, and re-crisp in a **200°C / 390°F** oven for **8–10 minutes** before simmering with the egg.
• **To serve**: Great with a simple shredded cabbage side (if you have it) and a light miso-style soup (if available).

Nutrition (per serving, estimate)