Panko-crusted pork cutlet simmered in egg over rice
Katsudon
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
2 bowls
Difficulty
Medium
Cost
Moderate
$$
Katsudon
Panko-crusted pork cutlet simmered in egg over rice
★4.8(22)
A crispy tonkatsu pork cutlet simmered with onions in a sweet dashi-soy broth, then bound with a custardy egg and served over steaming rice. The ultimate Japanese comfort bowl.
15m
Prep Time
20m
Cook Time
35m
Total Time
2
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Katsudon is the dish Japanese students eat before exams for good luck—"katsu" sounds like "to win." Beyond superstition, the crispy-meets-custardy texture over rice is pure satisfaction.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Katsudon special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 boneless pork loin chops
- 1 cup panko breadcrumbs
- 3 eggs (1 for breading, 2 for the topping)
- 1/2 cup dashi broth
- 2 tbsp soy sauce
- 1 onion, thinly sliced
Instructions
- 1
Season pork chops with salt and pepper. Dredge in flour, dip in beaten egg, then coat in panko. Deep-fry at 350°F for 5-6 minutes until golden. Drain and slice.
- 2
In a small pan, simmer dashi, soy sauce, mirin, and sugar. Add sliced onion and cook 3 minutes.
- 3
Lay the sliced tonkatsu over the onions in the pan.
- 4
Pour 2 beaten eggs around the cutlet. Cover and cook 30 seconds until eggs are just set but still custardy.
- 5
Slide the entire portion over a bowl of hot steamed rice. Garnish with green onion and mitsuba.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Pork loinChicken breast, pounded thin
Makes chicken katsudon (chikin katsu)
Panko breadcrumbsRegular breadcrumbs
Less crispy but still works for the dish
Tips & Storage
Pro Tips
Use a small pan that fits the cutlet snugly so the egg sets evenly around it.
The egg should be barely set—it continues cooking from residual heat on the hot rice.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Leftover tonkatsu can be refrigerated for 1 day.
Reheating
Re-fry or bake the cutlet to re-crisp, then make the egg-onion topping fresh.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (180mg) · 2 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates22g
Fat62g
Fiber880mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is tonkatsu?
- A Japanese panko-breaded, deep-fried pork cutlet; it is the base for katsudon.
- Can I use chicken?
- Yes, that makes chicken katsudon, which is equally popular in Japan.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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