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JapanTraditional

Katsudon

A quintessential Japanese comfort food, Katsudon features a crispy, breaded pork cutlet simmered in a sweet and savory dashi-based sauce with onions and bound with a soft-set egg, served over a bowl of steaming rice.

30 minIntermediate1 servings
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Katsudon

Origin & history

Katsudon emerged in the early 20th century as a creative adaptation of tonkatsu, a dish influenced by Western-style breaded cutlets. It became a popular 'donburi' (rice bowl) staple, often associated with good luck for students before exams due to the word 'katsu' sounding like the Japanese word for 'winning'.

Ingredients

1

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For the Cutlet

For the Sauce

For Serving

The method

Step by step

4 steps
  1. 01

    Prepare the Tonkatsu

    15 min

    Season the pork cutlet with salt and pepper. Dredge in flour, dip in beaten egg, and coat thoroughly with panko. Deep-fry at 170°C until golden brown and cooked through. Drain on a wire rack and slice into 1-inch strips.

    Ensure the oil is hot enough so the panko doesn't absorb too much grease.

  2. 02

    Simmer the Sauce

    5 min

    In a small donburi pan or skillet, combine dashi, soy sauce, mirin, and sugar. Add the sliced onions and bring to a simmer over medium heat until the onions are tender.

    Do not overcook the onions; they should retain a slight crunch.

  3. 03

    Egg Binding

    2 min

    Place the sliced pork cutlet into the simmering sauce. Pour the lightly beaten eggs over the pork and onions. Cover the pan and cook for about 30-60 seconds until the egg is just set but still soft and creamy.

    Do not overcook the eggs; they should be 'jammy' and moist.

  4. 04

    Assemble

    1 min

    Slide the entire contents of the pan carefully over a bowl of hot, freshly cooked Japanese short-grain rice.

    Serve immediately while the crust is still partially crisp.

Chef tips

  • — Use day-old tonkatsu for a quick meal.
  • — Don't over-mix the eggs; keep the whites and yolks distinct for better visual appeal.

Common mistakes

  • — Overcooking the egg until it becomes rubbery.
  • — Using long-grain rice which lacks the necessary stickiness.

Substitutions

  • Pork loin → Chicken breastUse chicken katsu for a lighter version.
  • Dashi → Vegetable stockUse a kombu-based dashi for a vegetarian option.

Storage & serving

Best consumed immediately. Not recommended for storage as the crust will become soggy.

Serve hot in a deep bowl with a side of pickled ginger or miso soup.

Food safety

Ensure pork reaches an internal temperature of 63°C. Keep raw egg handling separate from cooked items to prevent salmonella.

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