Japanese Katsudon

Japanese Katsudon

Japanese Katsudon Recipe

Katsudon is a Japanese comfort food dish, consisting of battered, crispy fried pork, soft onions & eggs over rice. It’s simple, has relatively few ingredients, and is absolutely delicious!
Since I can literally eat rice any time of day, I’m always trying out new rice dishes to keep things interesting, so of course I had to give katsudon a try!

Serves:|  Prep Time: 15 mins  |  Cook Time: 20 mins  | Total: 35 mins
Cooking & Kitchen Supplies: frying pan  |  2 shallow bowls, 1 mixing bowl  |  optional: rice cooker

Ingredients for the Katsudon

  • 240g white rice
  • 2 boneless pork chops (about 125g a piece)
  • 3 medium eggs
  • 1 yellow onion
  • 1 scallion
  • 65g panko
  • 1 tbsp flour
  • 120ml dashi stock (I used dashi powder, which I mixed with water according to the package)
  • 1 tbsp soy sauce
  • 2 tsp mirin
  • 2 tsp sugar
  • vegetable oil
  • salt & white pepper to taste

How to make a Japanese Pork Chop Rice Bowl

  1. Wash and drain your rice a couple of times and cook it in a rice cooker or cooking pot.
  2. While the rice is cooking, pound your pork chops down to about 1/3 of an inch, or 1cm thick if needed. You can cover the meat with cling foil and use a heavy pan or a rolling pin for example to flatten the pork chops.
    Then season them with salt and pepper, and dust them with a light coating of flour.
  3. Cut the onion in half, then cut it into thin slices, then set it aside.
  4. Add a generous amount of oil to your frying pan, and heat the pan over medium heat. I tried to eyeball the oil to reach up halfway to the sides of the pork chop, so that they would also get nice and crispy.
  5. In the meantime, prepare one bowl with one of the eggs and whisk it. Prepare another bowl with the panko breadcrumbs. Dip the pork chops into the egg mixture to coat them, then transfer them to the bowl of panko and lightly press both sides of the meat into the panko to get a good coating.
  6. Check whether the oil is hot by dropping some panko into the pan. If you see bubbles forming around it, you’re good to go! Carefully drop the pork chops into the pan and cook them on each side until they’re crispy and golden brown. In my case, this took about 5 minutes for each side.
  7. Once the pork chops are done, transfer them to a wire rack, or a plate lined with paper towel. Let them rest there for now while we prepare the rest of the dish.
  8. Drain most of the excess oil from the pan, then add the sliced onions to the pan and fry them until they’ve become translucent and slightly caramelized.
  9. In the meantime, add the dashi, soy sauce, mirin and sugar to a bowl and mix. Then add the two remaining eggs to the egg mixture in the shallow bowl, and lightly beat everything together.
  10. Slice your fried pork chops into thin strips, and chop your scallion into small rings.
  11. Once the onions are done, pour the dashi mixture over them. Then place the pork chops on top of the onions, and pour the egg mixture over the pork chops, and into the pan. Cook everything over medium to low heat until the egg has just set, and it’s done!
  12. Serve the katsu over a bowl of cooked rice, and garnish with the scallions. Itadakimasu!

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