Katsudon is a quick and easy meal that is the most delicious Japanese pork cutlet, onion and egg rice bowl.
Jump to RecipeThis is in the top 5 meals that my husband loves that I make at home. He is half Japanese, and it is a dish that we would both order frequently when we lived in the big city. Unfortunately when we moved, we couldn’t find it on any menus here in our new town. So I knew I had to re-create it at home!
So what is Katsudon?
Katsudon is katsu (a pork chop breaded with panko and fired) over rice with onion and egg. It is a Japanese dish that is absolutely delicious! The crispy pork paired with the sweet egg and onion served over rice is absolutely to die for!
The best part, it can easily be made in 40 minutes or less!
Tip One: YOU DO NOT HAVE TO MAKE YOUR OWN TONKATSU SAUCE.
In this recipe I give you my homemade sauce below, which is easy and delicious (however not the most traditional). But I have also had store bought sauce, which is just as good! Find a good Tonkatsu sauce in your Asian food isle, and don’t fuss about making it yourself.
Tip Two: Get your onions going first, on a separate pan from the one you are cooking your pork on. Onions take a while to soften, and they can easily be doing that while you are cooking your pork. Making for a quick meal!
Tip Three: Don’t like onions? Substitute them with mushrooms instead! Don’t like pork? Use chicken instead! Possibilities are endless.
Katsudon
Course: DinnerCuisine: JapaneseDifficulty: Easy4
servings20
minutes20
minutesIngredients
- Tonkatsu Sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon granulated sugar
2 teaspoons soy sauce
- Katsu
4 centre cut boneless pork chops thinly cut (or pounded down to a centimeter thick)
salt and pepper to taste
1/4 cup flour (for dusting)
2 large eggs, whisked
2 cups panko
1/4 cup vegetable oil (for frying)
- Katsu Base
1 medium sweet onion thinly sliced
3 large eggs, whisked
2 green onions, chopped
1 tablespoon olive oil
4 servings of steamed rice (about 2 cups of dry rice)
Directions
- Tonkatsu Sauce
- In a medium sized bowl whisk together ketchup, Worcestershire sauce, sugar and soy sauce. Set aside.
- Katsu (Pork)
- Season pork chops with salt and pepper, then dust with a light even coat of flour.
Create an assembly line with one shallow bowl containing the 2 beaten eggs, and one shallow bowl containing the Panko.
Dip the pork chops one at a time in the egg to coat, then transfer to the Panko and press it evenly on the meat to get coated all around. - In a deep dished skillet or cast iron pan, heat vegetable oil on medium high heat. You will know when it is ready when you put a bit of panko in it and it bubbles.
- Lay the pork chops in the oil and cook for 4-5 minutes on each side until golden brown. Drain on a plate lined with paper towel and let rest.
- Katsu Base
- While Katsu is cooking and resting, on a separate skillet on medium high heat cook onions with olive oil until translucent and starting to brown.
- Slice the cooked Katsu (pork) into pieces and place on top of the onions on the skillet.
- Add the beaten eggs over everything. Move your pan around to make sure the eggs are coating everything. Cook on medium low heat until the eggs are just set and cooked.
- Assembly
- Serve the Katsudon over bowls of steamed rice and garnish with scallions and Tonkatsu sauce. And enjoy! 🙂
