With golden brown tonkatsu, drizzled egg, and tender onion simmered in a savory dashi broth, Katsudon (Pork Cutlet Rice Bowl) is true comfort food. You’ll love the layers of flavor in this one-bowl recipe.
Donburi (or rice bowls) are one of the giants of Japanese cuisine. They’re a staple of home cooking for their convenience, versatility, and comforting portions. Today, I’m bringing you one of my absolute favorites: Katsudon (Pork Cutlet Rice Bowl) with fried pork cutlet, pillowy eggs, and onions simmered in a sweet-savory sauce. It’s the best kind of comfort food that everyone loves!
If you’re looking for more Japanese rice bowl recipes, try my Gyudon, Oyakodon, and Unadon (Grilled Eel Rice Bowl) recipes next!
What is Katsudon?
The name katsudon (かつ丼) is actually two Japanese words blended together. Katsu comes from katsuretsu (カツレツ) and means “breaded cutlet,” while don (丼) comes from donburi and means “large bowl.” While the origins of tonkatsu date back to the mid-1800s, katsudon’s precise origins are of heated debate. Every region has their own spin on this dish, yet each loves the tradition of simmered onions with drizzled egg on top.
Why I Love This Recipe
- Easy to make in advance – Fry the pork cutlets and cook the rice ahead of time to shorten the prep time. On the day you serve, simply make the broth, reheat the rice, and warm the cutlets.
- Layers of texture – The cutlets are crispy, the onions are tender, and the rice is firm yet fluffy.
- It’s pure comfort food – My family loves the warming and comforting flavors and its one-bowl presentation, just like you’d get at a Japanese restaurant.
Ingredients for Katsudon
- Tonkatsu (Japanese pork cutlets) – Make it at home with my Tonkatsu recipe.
- Onion
- Eggs
- Green onion
- Dashi (Japanese soup stock) – I use a Dashi Packet for convenience and flavor.
- Sugar
- Mirin (sweet rice wine)
- Soy sauce
- Cooked Japanese short-grain rice
Find the printable recipe with measurements below.
Substitutions
- Dashi: If you have 20 minutes, make the soup stock from scratch with kombu (dried kelp) and katsuobushi (dried bonito flakes) following my How to Make Dashi recipe. In a pinch, you can make dashi with Dashi Powder.
- Mirin: You can substitute 1 Tbsp sake (or water) + 1 tsp sugar for every 1 Tbsp mirin. The flavor isn’t the same, but it’s close.
How to Make Katsudon
Preparation
Step 1 – Make the dashi. Add the water and dashi packet to a pot and bring to a boil. Reduce to a simmer. After a few minutes, discard the packet.
Step 2 – Slice the aromatics. Thinly cut the onion and green onions/scallions.
Step 3 – Prep the eggs and tonkatsu. Crack the eggs into a small bowl and beat with chopsticks until uniform in color. Cut each cutlet into 1-inch-thick slices with a knife.
Cooking
Step 4 – Simmer. Add the sliced onions to a large skillet, then the dashi broth. Cover the pan, turn on the stove to medium heat, and cook until almost translucent.
Step 5 –Season the broth. Add the sugar, mirin, and soy sauce and mix to combine. Place the cutlets on the onion. Cover and cook briefly until warmed through.
Step 6 – Drizzle in the egg. Pour the beaten eggs over the warmed cutlets. Cover and cook until the eggs are just set.
Assemble
Step 8 – Serve. Divide the rice into bowls and top each with the cutlets and onion mixture. Optionally, drizzle with extra broth and garnish with scallions (or chopped mitsuba, if you have it).
Nami’s Recipe Tips
- Don’t overcook the egg – The beaten eggs should only take between 30–60 seconds of cook time. I suggest letting them come to room temperature first so they cook evenly.
- Be patient with the onion – Cook until they’re translucent and tender so the tonkatsu soaks up as much of their flavor as possible.
- Use good-quality dashi – This is the most essential component of the broth, and it makes all the difference. Please use homemade or a dashi packet when possible.
Variations and Customizations
Pork cutlet rice bowl is easy to modify with what you have on hand. Here are some of my favorite tips.
- Bake it. If you don’t want to deep-fry, my Baked Katsudon recipe with easy instructions is just as good.
- Try a different protein. My Chicken Katsudon with chicken breast is equally delicious.
- Make it gluten-free. Try my Gluten-Free Baked Chicken Katsu and use gluten-free soy sauce for the broth.
- Make it plant-based. Use a tofu cutlet, vegetables, and Vegan Dashi.
What to Serve with Katsudon
I like serving katsudon with miso soup or these other dishes below.
- A salad – I love to serve a refreshing salad with Japanese Sesame Dressing or Japanese Onion Dressing to balance the richness of this dish.
- Japanese pickles – I find the sharp flavor and acidity of Shibazuke Pickles complement the flavor of the warming broth.
- A sauce – A light drizzle of Homemade Tonkatsu Sauce could provide a tangy, savory flavor that I think would pair well with this dish.
Storage and Reheating Tips
To store: Store the leftovers in an airtight container and refrigerate for up to 3–4 days or freeze for up to 1 month. However, it’s best to store the dashi, tonkatsu, and rice separately and cook it with the beaten egg just before serving.
To reheat: For the best results, reheat the leftovers in the oven at 375°F (190°C) for 6–7 minutes or until warm.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare each element of this dish ahead of time. Store the deep-fried cutlets (breaded in flour and panko breadcrumbs) and broth separately in the refrigerator for up to 3–4 days. You can also freeze the cooked rice and tonkatsu for a month. Reheat them, then cook the egg fresh to order.
Should my tonkatsu be crispy?
The bottom of tonkatsu is supposed to absorb the delicious flavor from the broth, and the top should be lightly covered in creamy egg! So your tonkatsu with its golden brown, panko breadcrumb coating will not stay crispy once you assemble the rice bowl.
Can I season the dish with salt and black pepper?
This is not traditional, but please feel free to use salt and pepper to your taste.
Katsudon
from votes Katsudon is a satisfying rice bowl topped with tonkatsu (Japanese pork cutlet), eggs, and sautéed onions simmered in a sweet and savory sauce. It‘s a one-bowl wonder and true comfort food! Print Pin
Video
Prep Time: 10 minutes minsCook Time: 20 minutes minsTotal Time: 30 minutes mins Servings: 2
Ingredients US CustomaryMetric 1x2x3x
For the Broth
- ▢ 1 dashi packet (or use standard Awase Dashi, dashi powder, or Vegan Dashi)
- ▢ 1 cup water (for the dashi packet)
- ▢ 2 tsp sugar
- ▢ 2 Tbsp mirin
- ▢ 2 Tbsp soy sauce
For the Katsudon
- ▢ ½ onion (4 oz, 113 g)
- ▢ 1 green onion/scallion (for garnish)
- ▢ 3 large eggs (50 g each w/o shell)
- ▢ 2 tonkatsu (breaded pork cutlet; make deep-fried Tonkatsu or my Baked Tonkatsu; you can substitute Chicken Katsu or Baked Chicken Katsu)
- ▢ 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here. Cook ModePrevent your screen from going dark
Instructions
- Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. This is enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
To Make the Dashi
- Add 1 cup water and 1 dashi packet to a small pot. Start cooking over medium heat. Tip: You can substitute the packet with Awase Dashi, dashi powder, or Vegan Dashi. If you‘re new to Japanese soup stock, learn more in my ultimate dashi guide How to Make Dashi.
- After it starts boiling, reduce the heat to medium-low heat and simmer for 2 minutes. Shake the bag a few times to release more flavor and then discard the packet. The dashi is ready to use.
To Prepare the Ingredients
- Thinly slice ½ onion; I highly recommend cutting it thinly to reduce the cooking time. Next, slice 1 green onion/scallion and set aside for garnish.
- Crack 3 large eggs (50 g each w/o shell) into a medium bowl. Lift the egg whites 5–6 times with a pair of chopsticks to “cut“ them into smaller clumps. This will marble the yolks and whites and prevent the whites from falling into the frying pan all at once. Do not whisk or beat the eggs. Tip: Aim for high color contrast between the white and yellow parts of the egg in your finished dish.
- Cut 2 tonkatsu cutlets into slices about 1 inch (2.5 cm) thick.
To Cook the Katsudon
- Place the onion slices in a single layer in a large frying pan that can fit 2 cutlets. Then, add the dashi to the pan.
- Cover with a tight-fitting lid to prevent evaporation. Then, turn on the heat to medium and cook until the onion is tender and almost translucent.
- Then, add 2 tsp sugar and 2 Tbsp mirin.
- Add 2 Tbsp soy sauce and mix together.
- Place the 2 tonkatsu cutlets on top of the onion and cover with the lid until the tonkatsu is heated through and the broth is simmering, about 2 minutes. The bottom of the tonkatsu will absorb the broth.
- Now, evenly distribute the egg in a circular (spiral) pattern over the tonkatsu and onion. Avoid the edges of the pan where the egg can easily overcook. (If you prefer to cook your green onion slices, add them now on top of the egg.) Cover and simmer for 1 minute, or until the egg is just barely set.
To Serve
- Divide 2 servings cooked Japanese short-grain rice into large donburi bowls. Place the tonkatsu, onion, and egg mixture on top. Drizzle with extra broth, if you‘d like. Garnish with sliced green onion and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3–4 days.
Nutrition
Calories: 855 kcal · Carbohydrates: 55 g · Protein: 48 g · Fat: 45 g · Saturated Fat: 30 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 455 mg · Sodium: 1307 mg · Potassium: 745 mg · Fiber: 2 g · Sugar: 11 g · Vitamin A: 601 IU · Vitamin C: 3 mg · Calcium: 103 mg · Iron: 5 mg Course: Main CourseCuisine: JapaneseKeyword: egg, pork, rice ©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Editor’s Note: The post was originally published on August 25, 2021. It was republished with more helpful content on March 3, 2025.