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Katsudon (Pork Cutlet Rice Bowl)

Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan.
Course Entree
Cuisine Japanese
Level Beginner
Main Ingredient Pork, Rice
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 bowl


  • 3 large eggs
  • cup dashi (or chicken stock)
  • 2 teaspoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • ¼ teaspoon potato starch
  • 2 teaspoons vegetable oil
  • 90 grams onion (thinly sliced about 1/2 small )
  • 380 grams Tonkatsu (1 very thick cutlet or 2 thinner ones)
  • 1 scallion (chopped, for garnish)
  • 2 bowls cooked short-grain rice


  • Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.
  • Add the dashi, sugar, soy sauce sake and potato starch to a bowl and stir to combine.
  • Add the oil and onions to a non-stick frying pan over medium high heat and saute the onions until soft and just starting to brown.
  • Push the onions to the edge of the pan and add the tonkatsu in the center.
  • Pour the sauce around the cutlet and cover for 1 minute to let the sauce thicken and the katsu reheat.
  • Remove the lid and flip the katsu over using a spatula. This ensures the katsu is well seasoned on both the top and bottom.
  • Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Personally I like my egg creamy, so I let it steam until the egg is set on the bottom but still a little runny on top. By the time it gets to the table, the residual heat cooks it to a creamy custard texture.
  • Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top.