Katsudon (かつ丼)
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.
Japan is renowned for its exquisite cuisine, offering a delightful array of flavors and textures that captivate food lovers worldwide. Among its many culinary treasures, one dish stands out for its hearty, comforting qualities: katsudon. This beloved Japanese dish 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 dish consists of a pork cutlet topped with a slightly sweet and savory mixture of beaten eggs, onions, and dashi broth. The combination of textures—from the crispy katsu to the tender onions and the soft, fluffy eggs—creates a symphony of flavors that is truly irresistible.
Tonkatsu is traditionally made by deep-frying breaded pork, but if you are looking for a healthier alternative, try air-frying instead. On top of being a healthier alternative, ir frying eliminates the need for large quantities of oil, reducing the mess associated with deep frying and making cleanup easier.
On the flip side, it may not achieve the exact texture as traditional deep-fried tonkatsu. Some people prefer the crunchiness that comes from deep frying in oil. If you look at the picture above, the tonkatsu on the left was deep-fried, while the right was air-fried. You can tell by the slight difference in color and texture.
Traditional tonkatsu requires just a few simple ingredients:
- Pork Loin or Pork Tenderloin: These cuts are ideal for tonkatsu due to their tenderness and flavor.
- Panko (Japanese Breadcrumbs): Panko gives tonkatsu its signature crispy texture.
- Flour, Eggs, and Oil: Used for breading and frying the pork cutlets.
- Katsu Sauce: A tangy, savory sauce made from Worcestershire sauce, soy sauce, sugar, and other seasonings, often served alongside tonkatsu.
Recommended Air Fryers
If you’re going the air fryer route vs. the traditional deep-frying, here are some great air fryers I recommend.
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 (in my case I used hondashi instead, which is instant dashi. If you’re going this route, 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 (1 cup Japanese short-grain or medium grain)
- 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