We usually have tonkatsu, which is a Japanese style breaded pork cutlet whenever we eat out but after I made it at home, we seldom order it anymore. Making tonkatsu at home is quite easy and I usually use the bone-in and thinly cut pork cutlet for flavor and easy frying. I just recently made them for dinner and I had some left-over for dinner the next day. It was just me and my youngest son at home so I decided to use the left-over tonkatsu to make katsudon for dinner. Katsudon is a bowl of rice topped with tonkatsu cooked in a mixture of egg, onions and broth. I followed a simple recipe from a Japanese cookbook that my oldest son brought for me when he went to Japan. I used a small pan to cook the katsudon individually but a bigger pan may be used if you are cooking multiples for your whole family; adjust the recipe accordingly. The tonkatsu was simmered in the mixture for a short time and the batter came out still nice and crispy. My son and I enjoyed the katsudon as much as we enjoyed the tonkatsu. It was a hearty and satisfying meal. Enjoy!

Cooking Tips for Perfect Katsudon

To achieve the best katsudon, start by using quality ingredients. Fresh pork cutlets will give you a flavorful base. When frying the tonkatsu, make sure your oil is hot enough before adding the meat. If the oil is too cool, the batter will absorb excess oil and become soggy. A temperature of around 350°F is ideal. For the egg mixture, gently beat the eggs and add a splash of dashi or chicken broth for an extra layer of flavor. Be careful not to overcook the eggs; they should be slightly runny when you remove the katsudon from the heat. Lastly, consider garnishing with sliced green onions or a sprinkle of shichimi togarashi for a little kick.

Serving Suggestions and Variations

Katsudon is best served immediately after cooking, but you can get creative with your toppings. Try adding a handful of thinly sliced nori or some pickled vegetables to brighten the dish. If you want a different twist, substitute the pork with chicken for a chicken katsudon, or use tofu for a vegetarian option. For a spicier version, mix some chili oil into the egg mixture. Pair your katsudon with a side of miso soup or a simple salad to round out the meal. Leftover katsudon can be refrigerated, but it’s best enjoyed fresh. If you need to store it, keep the components separate to maintain the tonkatsu’s crispiness.

Frequently Asked Questions

What can I substitute for pork loin chops?

If you can’t find pork loin chops, boneless chicken thighs or even firm tofu work well as alternatives. Just make sure to adjust the cooking time since tofu will cook faster.

How should I store leftover katsudon?

Store any leftover katsudon in an airtight container in the fridge for up to two days. Reheat it in a pan over low heat to keep the texture nice.

Can I make katsudon ahead of time?

You can prepare the tonkatsu in advance and store it in the fridge. Just fry it up fresh when you’re ready to assemble the katsudon, so it stays crispy.

What are some good side dishes to serve with katsudon?

A simple cucumber salad or miso soup pairs nicely with katsudon. Both add a refreshing contrast to the hearty dish.

What common mistakes should I avoid when making katsudon?

One common mistake is not frying the tonkatsu at the right temperature. If the oil is too cool, the coating can get soggy instead of crispy. Make sure your oil is hot enough before adding the pork.

Katsudon (Japanese Pork Cutlet on Rice)

Liza A

Katsudon is a comforting Japanese dish featuring crispy pork cutlets nestled on a bed of fluffy rice, topped with a savory egg and onion mix. It's a delightful blend of textures and flavors that satisfies every craving.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Japanese

Servings servings

Calories 550 kcal

Ingredients

Tonkatsu

2 pork loin chops bone-in or boneless
Sea salt and freshly ground pepper
1 egg beaten
¼ cup all-purpose flour
1/2 cup Panko breadcrumbs
Vegetables oil for frying

Katsudon

½ onion
3 eggs
½ cup chicken broth or water
1 tbsp sake
1 tbsp sugar
2 tbsp mirin
2 tbsp soy sauce

Instructions

Making the Tonkatsu

Prepare the chops by making 3-4 slits on one end to prevent chops from curling when frying. Season chops with salt and pepper.
Spread flour on shallow dish. Beat egg in second shallow dish. Spread Panko breadcrumbs in third shallow dish.
Coat the pork with the flour thoroughly, dip in beaten eggs and then coat with the breadcrumbs, pressing gently to adhere.
Heat the oil in a skillet or wok over medium high heat. Fry the breaded pork chops until browned and cooked. Drain on paper towel-lined plate.

Making the Katsudon

Cut the tonkatsu(s) crosswise into pieces that are a little larger than bite-sized. Peel the onion and slice into wedges. Beat the eggs lightly.
In a bowl, mix together stock, sake, sugar, mirin and soy sauce. Stir well.
In a small frying pan, pour half of the sauce mixture and bring to a boil. Add half of the onion and simmer briefly. Add slices from one tonkatsu. Pour half of the beaten eggs gently along the edge of the simmering sauce, cover and continue to simmer for about 30 second while shaking the pan. Put hot rice into a bowl and top with slices of tonkatsu and egg mixture. Repeat this process for the other portion.

Notes

Recipe source: “Recipes of Japanese Cooking” cookbook

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 36gFat: 28gSaturated Fat: 7gCholesterol: 300mgSodium: 800mgFiber: 2gSugar: 4g

Keyword comfort food, easy dinner, Japanese cuisine, pork cutlet, rice bowl

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