Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)
Local name: カツ丼
In short: A crisp breaded pork cutlet simmered briefly with onion and loosely beaten egg in sweet dashi sauce, then slid over a bowl of hot rice. It takes about 40 min in total and makes 2 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 830 kcal
Katsudon puts a crisp pork cutlet on rice and sets it under a blanket of onion and soft egg simmered in sweet dashi sauce. It is a home favorite and a classic from noodle shops and diners, and in Japan it is also a lucky meal to eat before an exam or a big match, since katsu sounds like the word for 'win.' Shallow-frying the cutlet keeps the process simple and uses far less oil.
Instructions
- Cut small slits through the fat and membrane on each chop so it stays flat. Pat the pork dry and season with salt and pepper.
- Coat each chop in flour, then beaten egg, then press firmly into the panko on both sides.
- Heat the oil in a 24 cm (10 in) skillet to 170°C (340°F), about 1.5 cm (1/2 in) deep. Fry the cutlets for 3 to 4 minutes per side until deep golden. The center should reach at least 63°C (145°F).
- Drain the cutlets on a rack for 3 minutes, then slice crosswise into strips about 1.5 cm (1/2 in) wide, keeping each cutlet's shape.
- In a clean 22 cm (9 in) skillet, bring the dashi, soy sauce, mirin and sugar to a simmer. Add the onion and cook for 3 to 4 minutes until soft.
- Lay the sliced cutlets over the onion. Pour half of the egg around and over them and cook for 1 minute, then pour in the rest, cover and cook 30 to 60 seconds until just set and still glossy.
- Divide the rice between 2 deep bowls. Slide half of the cutlet and egg onto each, scatter with mitsuba and serve at once.
Tips
- Do not drown the cutlet. Let the sauce and egg surround the pork rather than cover it, so part of the crust stays crisp.
- Leftover tonkatsu works well here. Re-crisp it in a 200°C (400°F) oven for 5 minutes before simmering.
Questions and answers
Can I use chicken for katsudon?
Yes. Flatten chicken thigh or breast to an even thickness, bread and fry it, and cook until the center reaches 74°C (165°F). This is sometimes called chicken katsudon.
Why is the egg added in two stages?
The first pour cooks into the sauce, and the second stays soft and silky at the end. Together they give the bowl two textures.
What can I use instead of dashi?
Use water mixed with a little instant dashi powder, or a light chicken stock. Taste the sauce and adjust the soy sauce, since stocks differ in saltiness.
How long does it take to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)?
About 830 kcal per serving, with 44 g of protein, 82 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 830 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 82 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 14 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
