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Katsudon (Pork Cutlet Rice Bowl)
Serves 2 · About 20 min (Store-bought tonkatsu is fine)
Simmer onion and a pork cutlet in a sweet and salty sauce, set it with egg, and put it on rice.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut the ingredients and beat the egg→② Simmer the onion in the broth→③ Add the tonkatsu→④ Set with egg→⑤ Put on rice
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Deli & meat
Eggs & vegetables
Seasonings & dry goods
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How to make it
Make it 1 serving at a time in a small frying pan (about 20 cm across) so it keeps its shape. Use half of the sauce, onion and egg each time.
1
Cut the ingredients and beat the eggs
- Slice the onion about 5 mm thick
- Cut the tonkatsu into 2 cm wide strips
- Crack 2 eggs per serving into separate bowls and lightly mix with chopsticks about 10 times (it's OK if some white is still separate)
- Make the sauce in a small bowl: mix 150 ml water, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar and 1/2 tsp dashi granules
How to tell it's doneThe onion, tonkatsu, eggs (2 bowls) and sauce are all ready. From here things move fast, so set everything out first.
2
Simmer the onion in the broth
- Put half the sauce and half the onion in the frying pan and turn on the heat
- When it starts to bubble, simmer while stirring now and then
How to tell it's doneThe onion is soft and the white parts are a little see-through.
3
Add the tonkatsu and heat it
- Put 1 cutlet, still in its cut shape, on top of the onion
- Keep simmering to warm the tonkatsu
How to tell it's doneThe coating under the tonkatsu has soaked up sauce and turned darker, and the middle piece feels warm when you gently touch it with a fingertip.
Be carefulIf you fried the tonkatsu yourself, check the cut side of the thickest piece when you fry it, and make sure it is white, not pink, inside before using it. Store-bought tonkatsu is already fried, so here you only need to warm it.
4
Add the egg in 2 parts and put on the lid
- Pour 2/3 of 1 serving of beaten egg in a circle, mostly into the gaps around the tonkatsu
- Keep on medium heat for about 1 min and wait until the edges set (do not stir)
- Pour in the rest of the egg in a circle, turn to low heat and put on the lid
- Turn off the heat after 30 sec–1 min
How to tell it's doneThe whites are set and white, and the surface of the yellow part is still a little runny (the surface wobbles when you shake the pan). If you like the egg fully set, keep the lid on for 1 more min, until the surface no longer wobbles when you shake it.
Be carefulIf you stir with chopsticks after adding the egg, it gets messy and loses its shape. Once it's in, don't touch it.
Be carefulRunny egg is not fully cooked through. If small children, older people or anyone feeling unwell will eat it, keep the lid on for 1 more min and let it set until the surface no longer wobbles when you shake the pan.
5
Put it on the rice (make the second serving the same way)
- Put 1 bowl of rice (about 250 g) in a donburi bowl
- Tilt the frying pan a little over the rice, and slide it on top, pushing with a spatula. Pour a little sauce over it too
- Add mitsuba if you have it
- Quickly wipe the frying pan and repeat steps 2–4 with the other half
ReadyThe egg keeps setting from the leftover heat, so eat it soon if you want it runny.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Too salty or strongThe sauce boiled down too much. Next time, simmer the onion for less time, or add 2 tbsp water.
The egg is hardThe lid was on too long. Next time, turn off the heat at 30 sec and check.
The egg is runny and seems rawKeep the lid on over low heat and add 30 sec at a time, until no part of the white is see-through.
The coating is soggyIt simmered too long after adding the tonkatsu. Next time, add the egg as soon as it is warm.
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