To this day, my mom makes tonkatsu (deep-fried, breaded pork cutlets) almost every week. It’s rare when there are leftovers, but sometimes it happens. And when it does, this is the meal I love to make with the leftovers.
Among Japan’s many culinary treasures, one dish stands out for its hearty, comforting qualities: katsudon. It combines crispy pork cutlet, savory dashi broth, and fluffy steamed rice into a satisfying meal that’s perfect for any time of the day.
Can’t eat pork? No problem! Substitute chicken for chicken katsu or beef for gyukatsu instead.
Katsudon is a portmanteau of “katsu,” meaning breaded and deep-fried cutlet, and “donburi,” which refers to a rice bowl. The combination of textures—from the crispy katsu to the tender onions and the soft, fluffy eggs—are to die for!
How to Make Katsu
My katsu recipe includes 3 different cooking methods so you can choose what works best for you:
- Classic deep-fried
- Air-fried
- Oven-baked
If you are going the classic deep-fried route, here is how to make it:
- Pound and season the pork or chicken cutlet until it’s about ½ inch thick. Lightly season both sides with salt and pepper.
- Dip the meat into flour, then beaten egg, and finally coat it generously with panko breadcrumbs.
- Fry in hot oil until crispy and golden.
What Type of Rice to Eat with Katsudon
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make the rice to eat with katsudon? NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my top picks, from $20–$200! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
5.5 cups or 10 cups
3 cups
2 cups
Katsudon (かつ丼)
- Total Time: 40 minutes
Description
Katsudon is a comforting Japanese dish featuring a crispy breaded pork cutlet served over a bowl of steamed rice, topped with a savory-sweet mixture of eggs, onions, and dashi broth.
Ingredients
For the Katsudon:
- 2 full tonkatsu (view my in-depth recipe for tonkatsu here)
- 1/2 onion, thinly sliced
- 1/2 cup dashi (if you are using instant dashi, hondashi, instead, use about 1/2 cup water with 1 teaspoon hondashi)
- 2 1/2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 2 eggs, beaten
- 2 servings rice, cooked (I recommend Japanese short-grain or medium grain for the most authentic Japanese experience!)
- Green onions for garnish (optional)
Instructions
- Pound the pork chops to about 1/2-inch thickness. Season both sides with salt and pepper.
- Dredge each pork chop in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. Press the panko firmly to adhere.
- Heat vegetable oil in a deep pan over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- In a separate pan, add the onions and dashi, and cook over medium heat for 8-10 minutes. Add soy sauce, mirin, and sugar.
- Slice the cooked pork cutlets into strips and place them on top of the simmering onions.
- Pour the beaten eggs evenly over the pork and onions. Cook until the eggs are just set but still slightly runny, about 1-2 minutes.
- Serve the cooked rice into two bowls. Slide the pork, onions, and egg mixture over the rice. Garnish with chopped green onions.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2
I prefer Katsudon to Katsu with curry. Thanks for the instructions on how to make it!
Absolutely! Glad you can enjoy it at home 🙂
I appreciated the tip to pour the egg gently. Mine turned out soft and silky.
Oh that’s so great to hear! Thanks, Elise 🙂