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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Katsudon (Japanese Pork Cutlet Rice Bowl)

[heart_this] · Jun 11, 2020 · 28 Comments

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.

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)

Katsudon (Japanese Pork Cutlet Rice Bowl)

Katsudon (Japanese Pork Cutlet Rice Bowl)
Katsudon (Japanese Pork Cutlet Rice Bowl)

Katsudon (Japanese Pork Cutlet Rice Bowl)

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

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
  1. Bring the dashi, onions, soy sauce, mirin and sugar sugar to a simmer in a medium saucepan and simmer until the onions are tender.
  2. 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.
  3. Divide the rice between four bowls, top with the pork and egg mixture and sprinkle on the green onions before enjoying!
Option: Serve garnished with pickled ginger!
Nutrition Facts: Calories 464, Fat 9.7g (Saturated 1.8g, Trans 0), Cholesterol 229mg, Sodium 904mg, Carbs 55.6g (Fiber 1g, Sugars 7g), Protein 37g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Tonkatsu (Japanese Pork Cutlet)
Oyakodon (Chicken and Egg Rice Bowl)
Gyudon (Beef Rice Bowl)
Katsu Kare (Pork Cutlet with Curry Sauce)
Sweet Chili Chicken Rice Bowl

Donburi, Food, Japanese, Main Course, Pork, Recipe, Rice, Rice Bowl

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Reader Interactions

Comments

  1. made healthier says

    February 25, 2008 at 2:57 am

    Mmmm, your tonkatsu looks really good!

    Reply
  2. Diana Evans says

    February 25, 2008 at 3:52 am

    wow…that looks soooooooooo good!!!

    Reply
  3. Jaime says

    February 25, 2008 at 4:00 am

    that looks like it’s straight out of a japanese restaurant! 🙂

    i really like chicken katsu

    Reply
  4. Vicki says

    February 25, 2008 at 5:18 am

    This looks so simple & delicious, I can’t believe I’ve never tried it before. Thanks for the inspiration!

    Reply
  5. Peter M says

    February 25, 2008 at 9:25 am

    I’m always looking for quick meal ideas for the weekday and this dish looks easy on the eye.

    Reply
  6. tigerfish says

    February 25, 2008 at 1:33 pm

    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!

    Reply
  7. Mike of Mike's Table says

    February 25, 2008 at 1:39 pm

    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!

    Reply
  8. StickyGooeyCreamyChewy says

    February 25, 2008 at 2:58 pm

    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

    Reply
  9. Ferdzy says

    February 25, 2008 at 4:15 pm

    It does indeed look like something you would get in a restaurant. Delicious!

    Reply
  10. Deborah says

    February 25, 2008 at 5:11 pm

    This sounds delicious!!

    Reply
  11. Emiline says

    February 25, 2008 at 7:02 pm

    Mmm, that looks good. This looks quicky and easy, like Peter said.
    You’re just like Rachael Ray.

    Reply
  12. noble pig says

    February 25, 2008 at 7:13 pm

    This looks heavenly. I’ve never had chicken katsu, but I haven’t done much Japanese dining.

    Reply
  13. Pam says

    February 26, 2008 at 12:40 am

    Kevin, I always look forward to see what you’ve cooked and you never disappoint me!

    Reply
  14. Greg says

    February 26, 2008 at 1:23 am

    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

    Reply
  15. Proud Italian Cook says

    February 26, 2008 at 4:58 am

    Kevin, looks divine! the photo’s making me hungry!

    Reply
  16. Manggy says

    February 26, 2008 at 5:23 am

    Oh, I LOVE Katsudon. Purists will probably scoff at me, though, since I love having mine with Tonkatsu sauce 🙂

    Reply
  17. Jenn says

    February 26, 2008 at 12:51 pm

    That’s one of my favourite dishes, great job, it looks great!

    Reply
  18. amysep says

    February 26, 2008 at 1:28 pm

    One of my favorite hot dish to order in a Japanese restaurant. DELISH! Amy @ http://www.weareneverfull.com

    Reply
  19. Nilmandra says

    February 26, 2008 at 1:55 pm

    That’s a very generous katsudon, you couldn’t see the rice at all! 😉

    Reply
  20. Elly says

    February 27, 2008 at 1:18 pm

    Wow, Kevin. This looks perfect!

    Reply
  21. Dhanggit says

    February 27, 2008 at 3:14 pm

    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..:-)

    Reply
  22. Patsyk says

    February 27, 2008 at 6:12 pm

    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!

    Reply
  23. manju says

    March 5, 2008 at 10:02 pm

    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!

    Reply
  24. Anonymous says

    July 18, 2008 at 1:57 am

    yummi, this is a great site, good work!

    Reply
  25. Morticia Addams 7 says

    May 28, 2009 at 3:30 am

    OMG! We like many of the same dishes. Kevin, your photos are fabulous.

    Reply
  26. Mami says

    July 15, 2009 at 6:43 am

    I am surprised that you cooked Donburi. Amazing!!It is Japanese recipe,isnt it? Your trial of cooking is so variety of recipe.
    thanks!!

    Reply
  27. Tony B says

    June 11, 2020 at 4:54 pm

    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.

    Reply
  28. Marvin R Beachler says

    June 11, 2020 at 8:03 pm

    Kevin, this recipe looks great! I’ll be making this soon, TY for sharing.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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