Katsudon is a popular Japanese dish that combines rice with a breaded, deep-fried pork cutlet. The dish is made popular by a variety of reasons, including its simplicity and ease of preparation. The dish is also considered a vegetarian food. If you’re interested in trying katsudon, keep reading to learn about its nutritional value and how to make it at home. In addition to its delicious flavor, katsudon is also a healthy choice.

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Katsudon Recipes

Katsudon

Katsudon is a great choice for a quick lunch or a snack. The panko crusted pork and rice is topped with a sweet and savory sauce that is similar to the sauce used for tonkatsu. It can be served with any type of sauce, and is often best served at a higher temperature. If you want to try katsudon, you can prepare a delicious meal with leftover tonkatsu.

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Course: Rice

Cuisine: Japanese

Keyword: katsudon, pork cutlet

CookingStyle: Stir-frying

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 271kcal

Author: James Anderson

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Equipment

How To Make Katsudon - Deep-Fried Breaded Pork Cutlet Recipe 2

Ingredients

1 medium onion thinly sliced
2 eggs beaten
2 servings steamed white rice
freshly cooked Green onion , chopped, for garnish

For sauce

½/ cup dashi stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons mirin

Katsu or breaded cutlet

2 pieces boneless pork chops pounded to ⅛-inch thickness (may be substituted with chicken breast or thigh, or beef)
Salt and pepper Flour for dusting
1 egg beaten (for coating)
1 cup panko breadcrumbs
Cooking oil for frying

Instructions

Whisk together ingredients for the sauce in a bowl. Set aside.

For breaded cutlets

Place the egg and panko in separate shallow bowls.
Season the pork chops with salt and pepper. Dust lightly with flour.
Heat up a skillet or wok and add the oil. Test if the oil is hot enough by dropping in a pinch of panko. The panko should sizzle.
Dip the pork in the egg, followed by the panko. Press down on the breadcrumbs to make sure they stick well to the pork.
Fry the breaded pork until golden brown (about 5 minutes on both sides).
Remove from the pan and drain on paper towels. Cut the pork into M-inch strips, but not all the way to the other one edge, so you can still pick it up as a whole piece.

For sauce and to assemble Katsudon

Heat up another wok or skillet over medium heat. Add 1 tablespoon of oil from that used to fry the cutlets.
Add the onions and saute until slightly caramelized.
Pour the sauce over the onions and bring it to a boil.
Arrange the cutlets over the onions.
Reduce the heat to low, and pour the eggs over the meat. Do not stir. At this point, fill donburi bowls (or regular bowls) with hot rice and set them aside.
When the egg has set, turn off the heat.
Place the cutlets with sauce, onions, and egg over steamed rice and garnish with green onion.

Notes

Katsudon is often served with broth. It is a combination of sake, soy sauce, and a Japanese vegetable stock. Traditionally, katsudon is served over rice with a dipping sauce, but some people prefer to serve it without broth because it is too dry. It is also possible to get katsudon with chicken or beef, but there isn't much variation between the two. It's important to know the difference between a katsudon and a ton of ramen.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Preparation Method: Air Fryer Katsudon

Ingredients:

4 pork loin cutlets
2 cups panko breadcrumbs
2 eggs
Salt and pepper, to taste
Cooking spray
1 onion, thinly sliced
1 cup dashi stock
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sugar
4 large eggs
4 cups cooked Japanese rice
Chopped green onions for garnish
Beni shoga (red pickled ginger) for garnish

Instructions:

Preheat your air fryer to 375°F (190°C).
Season the pork cutlets with salt and pepper.
Beat the two eggs in a shallow dish, and place the panko breadcrumbs in another.
Dip each pork cutlet in the beaten eggs, allowing any excess to drip off, and then coat them in panko breadcrumbs, pressing the breadcrumbs onto the meat to adhere.
Lightly grease the air fryer basket with cooking spray.
Place the breaded pork cutlets in the air fryer basket, ensuring they are not overcrowded. You may need to cook them in batches.
Cook the cutlets in the air fryer for about 15-20 minutes, turning them halfway through, or until they are golden brown and crispy. The exact time may vary depending on your air fryer, so keep an eye on them.
While the cutlets are cooking, prepare the Katsudon sauce. In a separate pan, combine the dashi stock, soy sauce, mirin, and sugar. Bring it to a simmer and add the sliced onions. Cook until the onions become tender.
In another pan, cook the four large eggs as sunny-side-up or over-easy.
To assemble, place a serving of hot, cooked rice in a bowl. Place a crispy pork cutlet on top.
Pour the hot Katsudon sauce over the pork and rice.
Top with a cooked egg, and garnish with chopped green onions and beni shoga.
Serve immediately, and enjoy your Air Fryer Katsudon!

Tips for making Katsudon

Cooking Tips

Quality Pork Cutlets: Start with high-quality pork cutlets. Look for cuts like pork loin, which provide the best texture and flavor.
Proper Breading Technique: When coating the pork with breadcrumbs, press firmly to ensure they adhere well. Double-coating for an extra crispy finish is also an option.
The Oil Spray Trick: If you’re making Katsudon in the air fryer, a light spray of cooking oil on the breaded cutlets will help them crisp up nicely.
Maintaining the Crispiness: To keep your Katsudon cutlets crispy, it’s best to assemble the dish just before serving. Placing crispy cutlets over hot rice can help maintain their texture.
Controlled Frying: When deep-frying, control the oil temperature carefully. Too hot, and the coating will brown quickly but not cook through. Too cool, and the coating may become greasy.

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Serving Suggestions

Side Dish Harmony: Balance the richness of Katsudon with a simple side salad or steamed vegetables. A refreshing cucumber salad or some sautéed greens are excellent choices.
Garnish Galore: Enhance the presentation and flavors with traditional garnishes like chopped green onions and beni shoga (red pickled ginger). These add a pop of color and zing to your dish.
Sip and Savor: Pair your Katsudon with a warm cup of miso soup for a complete Japanese meal experience. The umami-rich soup complements the dish perfectly.
Serve with Pickles: Japanese pickles, or tsukemono, can be a delightful accompaniment. Options like takuan (pickled daikon radish) or umeboshi (pickled plum) offer a contrast in flavors.
Beverage Choices: A cold glass of Japanese barley tea (mugicha) or a refreshing iced green tea (matcha) is an ideal beverage pairing for Katsudon.

FAQs about Katsudon

Can I make Katsudon with chicken instead of pork? Absolutely! Chicken Katsudon, known as “Chicken Katsu Donburi,” is a popular variation. Follow the same steps, replacing pork with chicken cutlets.
What can I do with leftover Katsudon? Leftover Katsudon can be refrigerated for a day or two. To reheat, use an oven or toaster oven to maintain the crispy texture of the cutlet.
Is it essential to use Japanese rice? Japanese short-grain rice is the traditional choice for Katsudon, but you can use other short-grain or medium-grain rice varieties if needed.
Can I make Katsudon sauce in advance? Certainly! You can prepare the Katsudon sauce in advance and store it in the refrigerator. Reheat it when you’re ready to assemble your dish.
Can I make a vegetarian version of Katsudon? Yes, a vegetarian version, using tofu or aubergine (eggplant) as the main ingredient, is a wonderful meat-free option. Coat and prepare these alternatives similarly to the pork or chicken version.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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