Katsudon
Dive into the comforting world of Katsudon, a mouthwatering Japanese favorite! This dish showcases a perfectly crispy pork cutlet nestled on a fluffy bed of rice, topped with tender onions and a silky egg that melds everything together. Get ready to savor every bite of this hearty meal that's as delightful to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onion
- water
🥩Meat & Seafood(1)
- pork seasoned with salt and pepper
🥛Dairy & Eggs(1)
- egg for coating
🫙Pantry Staples(2)
- panko breadcrumbs
- sugar
🍯Sauces & Condiments(2)
- mirin
- soy sauce
📦Other(1)
- dashi
Nutrition (per serving)
Calories
260
Protein
19g
Carbs
19g
Fat
12g
👨🍳 Instructions
- 1
Cut the onion.
- 2
Season the pork with salt and pepper.
- 3
Coat the pork in flour, egg, flour, and panko breadcrumbs.
- 4
Fry in oil for about 3 minutes on each side until crispy.
- 5
Add water, soy sauce, mirin, sugar, and dashi to a pan.
- 6
Add the sliced onion.
- 7
Add the tonkatsu (fried pork cutlet) and egg.
- 8
Cover and wait for 2 minutes.
- 9
Serve and enjoy!
💡 Pro Tips
- ✓Double-dredge your pork cutlet by coating flour-egg-flour-panko instead of flour-egg-panko, creating a thicker crust that fries to 165-180°F internal temp while maintaining a crispy exterior for 3+ minutes after plating.technique165-180°F internal, double flour layer
- ✓Fry panko-coated pork at 350°F (175°C) for exactly 3 minutes per side because panko's larger flakes brown at this temperature without burning, and reaching 160°F pork doneness requires 180 seconds per side at this oil temperature.timing350°F, 3 minutes per side, 160°F pork target
- ✓Mix your sauce with a 3:2:1 ratio of soy sauce to mirin to sugar (e.g., 6 Tbsp:4 Tbsp:2 Tbsp) because mirin's residual sugars (45% glucose content) need soy's saltiness to balance and prevent the broth from being cloying.ingredient3:2:1 ratio soy:mirin:sugar
- ✓Beat your 2 eggs with 1 Tbsp water and pour over the pork for only 90 seconds before covering, allowing the broth's 180°F temperature to set egg proteins to soft custard consistency without creating rubbery curds.timing90 seconds, 180°F broth temp
- ✓Add dashi last when building your sauce (after soy, mirin, sugar) and immediately before adding the tonkatsu, because heat breaks down dashi's delicate umami compounds (glutamates) if simmered longer than 5 minutes.technique5-minute maximum dashi simmer
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Katsudon
Dive into the comforting world of Katsudon, a mouthwatering Japanese favorite! This dish showcases a perfectly crispy pork cutlet nestled on a fluffy bed of rice, topped with tender onions and a silky egg that melds everything together. Get ready to savor every bite of this hearty meal that's as delightful to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- onion
- water
🥩Meat & Seafood(1)
- pork seasoned with salt and pepper
🥛Dairy & Eggs(1)
- egg for coating
🫙Pantry Staples(2)
- panko breadcrumbs
- sugar
🍯Sauces & Condiments(2)
- mirin
- soy sauce
📦Other(1)
- dashi
Nutrition (per serving)
Calories
260
Protein
19g
Carbs
19g
Fat
12g
👨🍳 Instructions
- 1
Cut the onion.
- 2
Season the pork with salt and pepper.
- 3
Coat the pork in flour, egg, flour, and panko breadcrumbs.
- 4
Fry in oil for about 3 minutes on each side until crispy.
- 5
Add water, soy sauce, mirin, sugar, and dashi to a pan.
- 6
Add the sliced onion.
- 7
Add the tonkatsu (fried pork cutlet) and egg.
- 8
Cover and wait for 2 minutes.
- 9
Serve and enjoy!
💡 Pro Tips
- ✓Double-dredge your pork cutlet by coating flour-egg-flour-panko instead of flour-egg-panko, creating a thicker crust that fries to 165-180°F internal temp while maintaining a crispy exterior for 3+ minutes after plating.technique165-180°F internal, double flour layer
- ✓Fry panko-coated pork at 350°F (175°C) for exactly 3 minutes per side because panko's larger flakes brown at this temperature without burning, and reaching 160°F pork doneness requires 180 seconds per side at this oil temperature.timing350°F, 3 minutes per side, 160°F pork target
- ✓Mix your sauce with a 3:2:1 ratio of soy sauce to mirin to sugar (e.g., 6 Tbsp:4 Tbsp:2 Tbsp) because mirin's residual sugars (45% glucose content) need soy's saltiness to balance and prevent the broth from being cloying.ingredient3:2:1 ratio soy:mirin:sugar
- ✓Beat your 2 eggs with 1 Tbsp water and pour over the pork for only 90 seconds before covering, allowing the broth's 180°F temperature to set egg proteins to soft custard consistency without creating rubbery curds.timing90 seconds, 180°F broth temp
- ✓Add dashi last when building your sauce (after soy, mirin, sugar) and immediately before adding the tonkatsu, because heat breaks down dashi's delicate umami compounds (glutamates) if simmered longer than 5 minutes.technique5-minute maximum dashi simmer