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.
- 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
- 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!