Katsudon (Pork Cutlet and Egg Rice Bowl)
A crisp panko-crumbed pork cutlet simmered briefly with sweet onions in a dashi and soy broth, then set with softly cooked egg and slid over a bowl of hot rice. Japan's favourite comfort bowl.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the pork
Make a few small cuts in the fat along the edge of each chop so it stays flat as it cooks. Season both sides with salt and pepper, then coat each chop in flour, dip in beaten egg, and press firmly into the so it is fully covered.
- 2 pork chops
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp flour
- 1 beaten egg
- 60g
✅ Done when: both chops are fully and evenly coated in crumbs
Fry the cutlets
Heat the oil to 170°C (340°F) in a frying pan over medium heat. Fry the breaded cutlets about 3 minutes per side, turning once, until deep golden brown and cooked through. Drain on a wire rack, rest 2 minutes, then slice each into 2cm strips.
- 500ml oil
- 2 breaded cutlets from step 1
✅ Done when: deep golden brown and crisp, cooked through
Make the broth
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Add the katsu
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Set the egg
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Serve
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Prepare the pork
Make a few small cuts in the fat along the edge of each chop so it stays flat as it cooks. Season both sides with salt and pepper, then coat each chop in flour, dip in beaten egg, and press firmly into the so it is fully covered.
- 2 pork chops
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp flour
- 1 beaten egg
- 60g
✅ Done when: both chops are fully and evenly coated in crumbs
Fry the cutlets
Heat the oil to 170°C (340°F) in a frying pan over medium heat. Fry the breaded cutlets about 3 minutes per side, turning once, until deep golden brown and cooked through. Drain on a wire rack, rest 2 minutes, then slice each into 2cm strips.
- 500ml oil
- 2 breaded cutlets from step 1
✅ Done when: deep golden brown and crisp, cooked through
Make the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the katsu
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Set the egg
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Serve
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The Story Behind the Dish
Tonkatsu — breaded pork cutlet — arrived in Tokyo's Western-style restaurants in the late 1800s. Katsudon followed in the early 1900s, when cooks began simmering leftover cutlets with egg and broth and serving them over rice as a donburi, or rice bowl.
It became a cheap, filling lunch for students and workers and a staple of soba and udon shops.
⭐ Why It's Famous
It brings together two Japanese comfort foods — crisp katsu and soft, savoury egg — in one bowl.
💡 Fun Fact
Students in Japan eat katsudon before exams because "katsu" sounds like the verb "to win".
Tokyo
35.68°N, 139.65°E
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