Easy Delicious Katsudon Pork Cutlet Rice Bowl Recipe

There’s something incredibly satisfying about a perfectly cooked bowl of Katsudon. Imagine a crispy, golden-brown pork cutlet (tonkatsu), simmered gently with sweet onions in a savory dashi broth, all bound together with silky, just-set egg, and served piping hot over a fluffy bed of Japanese rice. It’s a symphony of textures and flavors – crispy, juicy, savory, slightly sweet – that hits all the right notes. If you’re looking for the ultimate Japanese comfort food experience at home, this katsudon pork cutlet rice bowl recipe is your ticket.

Katsudon (カツ丼) literally translates to “cutlet bowl” (katsu = cutlet, don = donburi/bowl). It’s a beloved classic in Japan, found everywhere from humble eateries to family dinner tables. While it might seem complex with its different components, making delicious katsudon at home is surprisingly achievable. This guide will walk you through each step, ensuring you get that perfect balance of crispy cutlet, flavorful sauce, and fluffy rice every time.  

What Makes This Katsudon Pork Cutlet Rice Bowl Recipe Special?

This recipe focuses on achieving authentic flavors using accessible ingredients and straightforward techniques. We’ll break down how to get:

• Perfectly Crispy Tonkatsu: The foundation of any great Katsudon.
• A Balanced Savory-Sweet Broth: The soul of the dish, coating the cutlet and rice.
• Delicately Cooked Egg: Binding everything together without becoming rubbery.
• Fluffy Rice: The essential base for soaking up all the goodness.

Get ready to create a restaurant-worthy katsudon pork cutlet rice bowl recipe in your own kitchen!

Understanding the Key Components of Katsudon

Before we dive into the cooking, let’s appreciate the elements that make Katsudon so unique. Each part plays a crucial role in the final harmony of the dish.

The Star: Tonkatsu (Japanese Pork Cutlet)

The “katsu” in Katsudon refers to Tonkatsu – a Japanese deep-fried pork cutlet coated in crispy panko breadcrumbs. The goal is a cutlet that stays reasonably crisp even after simmering briefly in the broth. We achieve this by:  

• Using thicker pork loin or tenderloin cuts.
• Properly seasoning the pork.
• Using panko breadcrumbs for that signature airy crunch.  
• Frying to a perfect golden brown.

The Soul: The Dashi-Based Simmering Sauce

This isn’t just any broth; it’s a carefully balanced mixture that defines the flavor profile of Katsudon. Typically made with:

• Dashi: Japanese soup stock, providing umami depth. (Instant dashi is a great shortcut).  
• Soy Sauce: For saltiness and umami.
• Mirin: Sweet Japanese rice wine, adding sweetness and gloss.  
• Sugar: To round out the sweetness.
• Onions: Sliced thinly and simmered until soft, adding natural sweetness and aroma.

The Binder: The Egg

The egg is gently poured over the simmering cutlet and onions. It’s cooked just until the whites are mostly set, but the yolk remains slightly runny. This creates a luscious, silky coating that binds the ingredients together and adds richness. Overcooking the egg is a common mistake – we want it soft and tender.

The Foundation: Steamed Japanese Rice

A perfect bowl of Katsudon needs a perfect base. Short-grain Japanese rice (like Koshihikari or Calrose) cooked until fluffy and slightly sticky is essential. It absorbs the flavorful sauce beautifully and provides a comforting texture contrast to the cutlet.  

Ingredients You’ll Need (Serves 2)

Gather these ingredients to start your katsudon pork cutlet rice bowl recipe adventure:

For the Tonkatsu (Pork Cutlets):

• 2 boneless pork loin chops (about 1/2 to 3/4 inch thick, approx. 120-150g each)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs (Japanese breadcrumbs are essential for crispiness)  
• Vegetable oil, for deep frying (enough for about 1-1.5 inches depth in your pan)  

For the Katsudon Sauce & Assembly:

• 1 cup dashi stock (use instant dashi powder mixed with water according to package directions, or homemade if preferred)
• 3 tablespoons soy sauce (use Japanese soy sauce like Kikkoman)
• 3 tablespoons mirin
• 1.5 tablespoons granulated sugar (adjust to your sweetness preference)
• 1 small yellow onion, thinly sliced
• 2 large eggs, lightly beaten (keep them slightly streaky, don’t over-beat)
• 2 servings cooked Japanese short-grain rice, hot  
• Optional garnish: Mitsuba (Japanese parsley), thinly sliced scallions, or green peas

Equipment Needed

• Meat mallet or heavy pan (for pounding pork)
• Three shallow dishes (for flour, egg, panko)  
• Deep skillet or pot (for frying)
• Tongs or spider skimmer
• Wire rack
• Small Oyakodon pan (ideal, about 7-8 inches) OR a small skillet per serving
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Rice cooker or pot (for cooking rice)
• Two shallow serving bowls (donburi bowls)

Step-by-Step Instructions: Making Your Katsudon Pork Cutlet Rice Bowl

Follow these steps carefully for the best results with your katsudon pork cutlet rice bowl recipe.

Step 1: Prepare the Pork Cutlets (Tonkatsu)

1. Prepare the Pork: If your pork chops have a thick band of fat on the edge, make a few shallow cuts through the fat (not into the meat) to prevent the cutlet from curling during frying.
2. Tenderize: Place the pork chops between two sheets of plastic wrap or parchment paper. Gently pound them with a meat mallet or the bottom of a heavy pan until they are about 1/2 inch thick. Be firm but don’t shred the meat.
3. Season: Remove the plastic wrap and season both sides of the pork generously with salt and freshly ground black pepper.
4. Set up Breading Station: Arrange your three shallow dishes. Place the flour in the first, the beaten egg in the second, and the panko breadcrumbs in the third.
5. Bread the Pork: Dredge one pork chop in flour, ensuring it’s fully coated, then shake off any excess. Dip it into the beaten egg, letting any excess drip off. Finally, press the cutlet firmly into the panko breadcrumbs, coating both sides thoroughly. Pat the panko on to help it adhere. Repeat with the second pork chop.  

Step 2: Fry the Tonkatsu

1. Heat the Oil: Pour vegetable oil into your deep skillet or pot to a depth of about 1-1.5 inches. Heat the oil over medium-high heat until it reaches about 340-350°F (170-175°C). If you don’t have a thermometer, test by dropping a panko crumb into the oil; it should sizzle vigorously and turn golden brown quickly but not instantly burn.
2. Fry the Cutlets: Carefully slide the breaded pork cutlets into the hot oil. Don’t overcrowd the pan; fry one at a time if necessary. Fry for about 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
3. Drain: Once cooked, use tongs or a spider skimmer to remove the tonkatsu from the oil, letting excess oil drip off. Place them on a wire rack set over a baking sheet to drain completely. Letting them drain on a wire rack keeps the bottom crispy.
4. Rest and Slice: Let the tonkatsu rest for a few minutes, then slice each cutlet into strips about 3/4 to 1 inch wide.

Step 3: Prepare the Katsudon Sauce and Simmer

1. Combine Sauce Ingredients: In a small Oyakodon pan or skillet (you’ll likely need to do this one serving at a time), combine half of the dashi stock (1/2 cup), soy sauce (1.5 tbsp), mirin (1.5 tbsp), and sugar (3/4 tbsp).
2. Simmer Onions: Add half of the sliced onions to the pan. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, or until the onions have softened slightly.
3. Add Tonkatsu: Arrange the sliced pieces of one tonkatsu cutlet over the onions in the pan. Let it simmer gently for about 1 minute, allowing the bottom of the cutlet to absorb some sauce.
4. Add Egg: Lightly beat one egg in a small bowl (remember, keep it slightly streaky). Drizzle the beaten egg evenly over the tonkatsu and onions.
5. Cook the Egg: Cover the pan with a lid (or foil if you don’t have one). Reduce the heat to low and cook for about 1-2 minutes, or just until the egg whites are mostly set but the yolk is still slightly runny and the egg looks soft and custardy. Don’t overcook!

Step 4: Assemble the Katsudon Pork Cutlet Rice Bowl

1. Prepare Rice: Fill a serving bowl (donburi) about two-thirds full with hot steamed Japanese rice.
2. Top with Katsudon: Carefully slide the entire contents of the skillet (tonkatsu, onion, egg, and sauce) over the hot rice.
3. Garnish: Sprinkle with your chosen garnish – mitsuba, sliced scallions, or a few green peas add a nice touch of color and freshness.
4. Repeat: Repeat Step 3 and Step 4 for the second serving.
5. Serve Immediately: Katsudon is best enjoyed piping hot while the cutlet is still reasonably crisp and the egg is perfectly cooked.

Tips for Katsudon Success

• Pork Choice: While loin is traditional, pork tenderloin also works beautifully and is very tender. Ensure it’s not too thin before pounding.  
• Panko is Key: Do not substitute regular breadcrumbs for panko. Panko’s airy, jagged texture creates a much crispier coating that holds up better to the sauce.  
• Frying Temperature: Maintaining the correct oil temperature is crucial for crispy, non-greasy tonkatsu. Too low, and it absorbs oil; too high, and the outside burns before the inside cooks.
• Don’t Overcook the Egg: This is vital for the signature texture. Aim for just-set whites and a runny or jammy yolk. The residual heat will continue to cook it slightly after plating.
• Dashi Alternatives: If you can’t find dashi powder, you can substitute a very light chicken or vegetable broth, but the flavor will be different. Adding a tiny pinch of MSG (optional) can help boost umami if using alternatives.  
• Make it Your Own: Adjust the sweetness of the sauce by tweaking the sugar and mirin amounts to your liking.

Serving Suggestions

While Katsudon is a complete meal in a bowl, it pairs wonderfully with:

• Miso Soup: A classic Japanese accompaniment.  
• Pickled Ginger (Beni Shoga or Gari): Provides a sharp, palate-cleansing contrast.  
• Simple Green Salad: With a Japanese-style dressing (like sesame or ginger).  
• Tsukemono: Japanese pickles offer crunch and tang.  

Storing Leftovers

Katsudon is definitely best eaten fresh. The tonkatsu will lose its crispiness upon refrigeration and reheating. If you do have leftovers:

• Store the katsudon mixture (cutlet, egg, sauce) separately from the rice in an airtight container in the refrigerator for up to 1 day.
• Reheat gently in a pan over low heat or briefly in the microwave. Be aware the texture will not be the same as fresh.

Conclusion: Enjoy Your Homemade Masterpiece!

You’ve done it! You’ve successfully created a delicious, comforting bowl using this katsudon pork cutlet rice bowl recipe. The combination of the crispy, juicy pork cutlet, the savory-sweet sauce, the soft egg, and the fluffy rice is truly a taste of Japanese culinary heaven. It takes a little effort, but the payoff is immense.

Making Katsudon at home allows you to control the quality of ingredients and tailor the flavors to your preference. It’s a rewarding cooking project and a fantastic way to impress family and friends or simply treat yourself to an incredibly satisfying meal. So go ahead, embrace the process, and enjoy every single bite of your homemade Katsudon! Let us know how your katsudon pork cutlet rice bowl recipe turns out in the comments below!