Katsudon (Pork Cutlet and Egg Rice Bowl)
Photo: Tayawee Supan / Unsplash
A crisp panko-crumbed pork cutlet simmered briefly with sweet onions in a dashi and soy broth, then set with softly cooked egg and slid over a bowl of hot rice. Japan's favourite comfort bowl.
Servings
Ingredients
Nutrition
Per serving
Steps
Prepare the pork
Make a few small cuts in the fat along the edge of each chop so it stays flat. Sprinkle with salt and pepper. Coat in flour, dip in beaten egg, then press firmly into the panko (Japanese breadcrumbs).
Fry the cutlets
Heat the oil to 170°C in a frying pan. Fry the cutlets until deep golden and cooked through, turning once. Drain on a rack, rest 2 minutes, then slice into 2cm strips.
Make the broth
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Add the katsu
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Set the egg
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Serve
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Prepare the pork
Make a few small cuts in the fat along the edge of each chop so it stays flat. Sprinkle with salt and pepper. Coat in flour, dip in beaten egg, then press firmly into the panko (Japanese breadcrumbs).
Fry the cutlets
Heat the oil to 170°C in a frying pan. Fry the cutlets until deep golden and cooked through, turning once. Drain on a rack, rest 2 minutes, then slice into 2cm strips.
Make the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the katsu
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Set the egg
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Tonkatsu — breaded pork cutlet — arrived in Tokyo's Western-style restaurants in the late 1800s. Katsudon followed in the early 1900s, when cooks began simmering leftover cutlets with egg and broth and serving them over rice as a donburi, or rice bowl.
It became a cheap, filling lunch for students and workers and a staple of soba and udon shops.
⭐ Why It's Famous
It brings together two Japanese comfort foods — crisp katsu and soft, savoury egg — in one bowl.
💡 Fun Fact
Students in Japan eat katsudon before exams because "katsu" sounds like the verb "to win".
Tokyo
35.68°N, 139.65°E
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