Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Equipment
- Wok or pot, for frying
- Wire Rack
Ingredients
Katsu
- 2 thin chicken breasts, see note 1
- Salt and pepper to taste
- ¼ cup flour
- 1 egg, beaten
- ½ cup panko breadcrumbs
Rest of the Bowl
- ½ onion, thinly sliced
- 2 eggs + 2 egg yolks, lightly beaten separately
- ½ cup dashi broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sake
- 1 tsp sugar
- 1½ cups cooked rice
- Optional: scallions
Instructions
- Season chicken breasts with salt and pepper.
- Dredge in flour, then egg, then panko.
- Fry in oil at 350°F (175°C) for about 4 minutes per side, until golden brown.
- While resting, thinly slice onion and beat the eggs and yolks.
- In a pan, combine dashi, soy sauce, mirin, sake, and sugar. Simmer.
- Add onions and cook until wilted. Add sliced katsu, then pour eggs over and cover until eggs are just set.
- Serve over rice, garnish with scallions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
- Katsudon Japanese Pork Cutlet and Egg Rice Bowl Recipe
- Crispy Chicken Meets Soft Eggs in This Comfort Bowl
- A One-Pan Dish with Layers of Flavor
- Katsudon Ingredients
- How To Make Katsudon
- Tips and Variations
- Katsudon is Surprisingly Easy for Weeknights
- A Dish That’s Easy to Make Your Own
- Frequently Asked Questions
- More Recipes to Try
Crispy Chicken Meets Soft Eggs in This Comfort Bowl
Katsudon is one of those Japanese comfort dishes that instantly warms you up. It’s the perfect blend of textures. The golden, crispy chicken katsu soaks in a savory dashi-based broth, while soft, barely set eggs drape over the top. Beneath it all is a bed of steamed rice that catches every drop of that flavorful sauce. Each bite gives you crunch, silkiness, and a touch of sweetness, all in one spoonful. This is the kind of meal that feels both indulgent and homely.
A One-Pan Dish with Layers of Flavor
What makes katsudon stand out is how much flavor it packs into such a simple process. The broth, made with dashi, soy sauce, mirin, sake, and a hint of sugar, infuses the onions until they’re tender and sweet. Then, the crispy katsu gets added in to soak up all that umami while still holding onto some of its crunch. When you pour in the eggs, they gently bind everything together, creating a soft, custard-like layer that’s light but still deeply savory.
Katsudon Ingredients
Main Ingredients
- 2 thin chicken breasts
- Salt and pepper to taste
- ¼ cup flour
- 1 egg, beaten
- ½ cup panko breadcrumbs
Rest of the Bowl
- ½ onion, thinly sliced
- 2 eggs + 2 egg yolks, lightly beaten separately
- ½ cup dashi broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sake
- 1 tsp sugar
- 1½ cups cooked rice
- Optional: scallions
How To Make Katsudon
Season chicken breasts with salt and pepper and dredge each piece in flour, then beaten egg, then panko breadcrumbs.
Fry in oil at 350°F (175°C) for about 4 minutes per side, until golden brown and cooked through.
While chicken rests, thinly slice onion and beat the eggs and yolks.
In a pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer, add onions, and cook until softened.
Slice the chicken katsu and place it into the simmering broth.
Pour eggs over the katsu and onions, then cover and cook until eggs are just set.
Serve over rice and garnish with scallions if desired.
Tips and Variations
For a lighter version, you can air-fry the katsu instead of deep-frying. Pork katsu is traditional for katsudon and works beautifully in this recipe if you prefer pork over chicken. Adding shichimi togarashi on top gives it a pleasant heat, while extra scallions or even fresh parsley bring brightness. If you want to make it creamier, stir in a small amount of beaten egg yolk just before serving.
Katsudon is Surprisingly Easy for Weeknights
Despite looking like a restaurant-quality dish, katsudon can be made from scratch in about 30 minutes. You can even prep and bread your katsu earlier in the day, or keep extras in the freezer to make this an even quicker meal. Because it’s all assembled in one pan at the end, cleanup is minimal, perfect for busy weeknights.
A Dish That’s Easy to Make Your Own
Once you’ve made katsudon a few times, it’s easy to start customizing. Swap the chicken for pork, shrimp, or even tofu katsu. Adjust the sweetness by changing the sugar-to-mirin ratio, or make it spicier by adding chili oil or pepper to the broth. The core technique stays the same, which means you can adapt it to your own taste without losing the comfort factor.
Frequently Asked Questions
What’s the difference between chicken katsudon and pork katsudon?
Chicken katsudon uses chicken katsu instead of the traditional pork katsu. The flavor is slightly lighter, but the cooking method and broth remain the same.
Can I make katsudon ahead of time?
Katsu can be fried ahead and stored in the fridge or freezer, but the egg and broth should be cooked just before serving for the best texture.
Do I have to use dashi?
Dashi gives the broth its signature umami depth, but you can substitute chicken or vegetable broth in a pinch.
Why do you add both eggs and egg yolks?
Extra yolks give the egg mixture a richer, creamier texture while still setting gently in the broth.
More Recipes to Try
If you love the comfort of katsudon, you’ll enjoy these other Japanese dishes.
• For a heartier, saucier option, try my Chicken Katsu Curry.
• If you want something quicker but just as satisfying, make my Miso Glazed Chicken Rice Bowl.
• When you’re craving noodles, go for my Stir-Fried Udon with Beef and Vegetables.
