Katsudon Pork Cutlet Rice Bowl

It’s one of the most common variations of their “donburi”, or rice bowls. If you loved my Tonkatsu recipe, this one takes it to a new level of delicious… Donburi are one of the staples of Japanese cuisine. These rice bowls are topped with protein and vegetables together and served over rice. One example is my popular Teriyaki Chicken Bowl. Donburi bowls are a beloved Japanese comfort food. There are many fast food restaurants specializing in them, and they are a popular quick lunch option. Katsudon is among the most popular of these bowls, and it’s absolutely amazing. It’s hard to describe these flavors, you just have to try it.

What is Katsudon?

Katsudon combines the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl dish). Tonkatsu is a panko fried pork cutlet, whichI featured in my last post. In this recipe, tonkatsu is cooked with onions and eggs in a tasty sauce, then served over rice. I could almost be described as a pork cutlet omelet over rice… how cool! Fun fact: Katsudon is considered good luck. Japanese students commonly eat katsudon before taking a major exam because “katsu” is also a verb meaning “to win” or “to be victorious”.

Ingredients Needed

Rice – If you have short grain Japanese rice on hand, that’s most traditional. Otherwise, use any of your favorite white rice varieties. Tonkatsu – pork cutlets, flour, eggs, panko Onions Eggs Sauce mixture – chicken stock, teriyaki sauce, sugar Green onions – for garnish

Katsudon Recipe

First, I start the rice cooking according to the package directions. While that’s going, I move on to making the tonkatsu. If you need detailed instructions, I’ve got a full tonkatsu recipe for detailed instructions. Here’s a quick rundown: I pound the pork until it’s about 1/2 inch thick, then dredge it in flour, dip it in egg, and coat it with panko. After that, I deep fry it until it’s golden brown, which usually takes about 4-5 minutes per side. Once it’s done, I remove it and place it on a paper towel-lined plate to drain. Next, I heat some oil in a large skillet and sauté the onions until they’re soft and starting to caramelize. Then, I add the broth mixture and let it simmer for about 3-4 minutes. While that’s cooking, I slice the tonkatsu into equal strips, about ¾ inch thick. Once the onions and broth are ready, I carefully lay the tonkatsu strips on top of the onion mixture. I then drizzle the whisked eggs over everything in the skillet. I cover it and let it cook for about 2 minutes, just until the egg is set. Once it’s ready, I serve it over bowls of rice and garnish with some chopped green onions.

Can You Make It with Chicken?

Absolutely! Chicken katsu can be used in place of tonkatsu. This variation is called oyako katsudon. You can also make it with beef. Then you would call it gyū katsudon. Give this famous Japanese comfort food a try. You’ll be amazed by the combination of flavors. With these basic Japanese pork or chicken cutlets, you can also make classic dishes like Pork Katsu Curry, or Chicken Katsu Curry. There are so many varied foods to try in the world. Bringing those dishes to your kitchen is what GypsyPlate is all about. Join us on this culinary journey by subscribing to our newsletter. I am always cooking up interesting new recipes for you. Be sure to check my other cracking Asian Recipes on GypsyPlate, and come back again for all the new flavors coming to you.