Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice. The star of this recipe is the crispy fried pork cutlet, which is super easy to make and when thrown on top of rice along with a tasty sauce makes for a quick and easy meal in a bowl! The sauce is a simple one that starts with a broth (usually dashi) which is simmered, along with onions, salty soy sauce and sweet mirin, until the onions are tender. Eggs are lightly whisked into the broth just before the pork is added and everything is served over fresh seamed rice, in a bowl. This is the basic version of the recipe and you can easily add extra veggies, flavours and/or toppings!
Updated: June 11, 2020
Katsudon (Japanese Pork Cutlet Rice Bowl)
Crispy and succulent Japanese style pork cutlets in a sweet and salty onion and egg sauce served over rice in a bowl.
ingredients
- 2 cups dashi or chicken broth
- 2 medium onions, sliced
- 4 tablespoons low sodium soy sauce
- 4 tablespoons mirin
- 4 teaspoons sugar
- 4 eggs, lightly beaten
- 4 tonkatsu (Japanese pork cutlet), sliced
- 4 cups cooked short grain rice
- 2 green onions, sliced
directions
- Bring the dashi, onions, soy sauce, mirin and sugar sugar to a simmer in a medium saucepan and simmer until the onions are tender.
- Pour the eggs over the onions and broth, top with the pork, and let sit until the eggs are just cooked, about 1-2 minutes.
- Divide the rice between four bowls, top with the pork and egg mixture and sprinkle on the green onions before enjoying!
made healthier says
Mmmm, your tonkatsu looks really good!
Diana Evans says
wow…that looks soooooooooo good!!!
Jaime says
that looks like it’s straight out of a japanese restaurant! 🙂
i really like chicken katsu
Vicki says
This looks so simple & delicious, I can’t believe I’ve never tried it before. Thanks for the inspiration!
Peter M says
I’m always looking for quick meal ideas for the weekday and this dish looks easy on the eye.
tigerfish says
I love katsudon. It makes a meal for me. And those sweet onions and creamy egg in katsudon. Sometimes, I would have Jap. curry spooned over. Delish!
Mike of Mike's Table says
This looks great! And like Peter said, something that could be done during the week. I don’t think I’ve ever cooked anything Japanese yet–I’ll have to add this to the to-do list!
StickyGooeyCreamyChewy says
This looks great! We love a dish called Chicken Katsu that we get at a Japanese restaurant here. It looks similar, but I like pork way better than chicken breast!
By the way, I’ve tagged you for a meme. Hope you don’t mind.
http://stickygooeycreamychewy.blogspot.com/2008/02/its-raining-memes.html
Ferdzy says
It does indeed look like something you would get in a restaurant. Delicious!
Deborah says
This sounds delicious!!
Emiline says
Mmm, that looks good. This looks quicky and easy, like Peter said.
You’re just like Rachael Ray.
noble pig says
This looks heavenly. I’ve never had chicken katsu, but I haven’t done much Japanese dining.
Pam says
Kevin, I always look forward to see what you’ve cooked and you never disappoint me!
Greg says
Oh, I haven’t had katsudon in like forever! You really have mastered this dish.
Oh, sorry Kevin. I’ve tagged you for a silly blog chain letter MeMe. MUWAHAHA Now you gotta answer up.
http://gregcooks.blogspot.com/2008/02/its-all-about-meme.html
Proud Italian Cook says
Kevin, looks divine! the photo’s making me hungry!
Manggy says
Oh, I LOVE Katsudon. Purists will probably scoff at me, though, since I love having mine with Tonkatsu sauce 🙂
Jenn says
That’s one of my favourite dishes, great job, it looks great!
amysep says
One of my favorite hot dish to order in a Japanese restaurant. DELISH! Amy @ http://www.weareneverfull.com
Nilmandra says
That’s a very generous katsudon, you couldn’t see the rice at all! 😉
Elly says
Wow, Kevin. This looks perfect!
Dhanggit says
oh this is one of my favorite japanese dish; katsudon!! looks really authentic in the photo! i could smell from here.;..yummy i need to do this tonight or else..:-)
Patsyk says
Wow! You brought me back to when our favorite Japanese restaurant was still around. Sadly they are gone, but I may have to try your recipe to see if I can fill the craving!
manju says
I actually came to your site via DK’s Potato Feast, and love it. Your donburi section was a surprise to see, and I loved your innovations with it (I love taco filling with rice, but never thought of it as donburi — you’re an inspiration!) I’ve bookmarked this to come back later too. Great site!
Anonymous says
yummi, this is a great site, good work!
Morticia Addams 7 says
OMG! We like many of the same dishes. Kevin, your photos are fabulous.
Mami says
I am surprised that you cooked Donburi. Amazing!!It is Japanese recipe,isnt it? Your trial of cooking is so variety of recipe.
thanks!!
Tony B says
I used to eat this on Okinawa when I was stationed there in the 70’s. Love it. I still make it.
To make my dashi stock I now use Ajinomoto – Hon Dashi. It’s much faster than cooking the kombu and bonito flakes.
Hon Dashi works good for miso soup too.
Marvin R Beachler says
Kevin, this recipe looks great! I’ll be making this soon, TY for sharing.