Katsudon (Japanese Pork Cutlet & Egg Rice Bowl)
Katsudon is a Japanese rice bowl topped with a crispy fried pork cutlet, a sweet-savory sauce, and a softly set egg. You simmer onion in the sauce, lay the sliced cutlet on top, pour over beaten egg, and cook just until the egg is barely set — an easy way to make restaurant-style katsudon at home.
Ingredients
Main
- Cooked rice1 bowl
- Tonkatsu1 piece
- Onion1/2
- Chives3 stalks
- Eggs2
Sauce
- Soy sauce3 tbsp
- Mirin (cooking wine)3 tbsp
- Sugar2 tbsp
- Water9 tbsp
Directions
- 1
Slice the onion into medium-thick strips.
- 2
Finely chop the chives.
- 3
Crack 2 eggs into a bowl and beat them lightly — you don't need to whisk them perfectly smooth.
- 4
Mix 3 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sugar, and 9 tbsp water to make the sauce.
- 5
Fry the pork cutlet until crispy, then slice it into bite-sized pieces.
- 6
Pour all of the prepared sauce into a small frying pan.
- 7
Add the onion and turn the heat to high.
- 8
Lay the sliced pork cutlet on top.
- 9
When the sauce comes to a boil, pour in the beaten egg, scatter the chives on top, and turn off the heat once the egg is just set.
- 10
Slide it over a bowl of rice and your katsudon is ready!
Tips
Use the smallest frying pan you have so it's easy to slide everything onto the rice. A large pan spreads the sauce too thin and makes it hard to transfer.