Katsudon
Katsudon combines crispy panko-breaded pork cutlets with a silky egg glaze over short-grain rice for four servings.
TOTAL TIME
45 min
ACTIVE TIME
45 min
QUANTITY
~3.6 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/16
Tools0/21
Ingredients0/16 gathered · 4 servings
600g
60g
1tsp
0.5tsp
8piece
120g
400g
560ml
2piece
600ml
400ml
60ml
60ml
60ml
20g20g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 600g | — | — | ||
| 2 | | 60g | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 8piece | — | — | |
| 6 | | 120g | — | — | |
| 7 | | 400g | — | — | |
| 8 | | 560ml | — | — | |
| 9 | | 2piece | — | — | |
| 10 | | 600ml | — | — | |
| 11 | | 400ml | — | — | |
| 12 | | 60ml | — | — | |
| 13 | | 60ml | — | — | |
| 14 | | 60ml | — | — | |
| 15 | | 20g | — | — | |
| 16 | 20g | — | — |
Tools24 items
Serveware1 item
Procedure56 steps
1 of 56
Lay the 4 boneless pork loin chops, about 600 g, on the chopping board.
Boneless pork loin chops · 600 g
⏱ 10s
ResultBoneless pork loin chops2 of 56
Make a few small cuts through the fat around the edge of each chop so they stay flat.
⏱ 1 min
ResultSnipped pork chops3 of 56
Pound each one with the mallet to an even 1 cm thickness.
⏱ 1 min 30s
ResultFlattened pork chopsused in step 104 of 56
Spread the flour on the plate.
Plain flour · 60 g
⏱ 5s
ResultPlain flour5 of 56
Add the salt.
Salt · 1 tsp⏱ 5s
ResultSalted flour6 of 56
Add the pepper and mix it through with the fork.
Ground black pepper · 0.5 tsp
⏱ 15s
ResultSeasoned flour7 of 56
Break 2 of the eggs into the shallow bowl.
Egg · 2 piece
⏱ 20s
ResultEgg8 of 56
Beat them with the fork.
⏱ 30s
ResultBeaten Eggs9 of 56
Spread the panko on a second plate.
Panko breadcrumbs · 120 g⏱ 5s
ResultPanko breadcrumbs10 of 56
Lay the chops in the seasoned flour.
⏱ 10s
ResultPork in seasoned flour11 of 56
Turn them until lightly coated and shake off the excess.
⏱ 40s
ResultFloured pork chops14 of 56
Turn them until coated, letting the excess drip back.
⏱ 40s
ResultEgg-dipped pork17 of 56
Press the crumbs on firmly, both sides, in a thick even layer.
⏱ 1 min
ResultCrumbed pork chopsused in step 3218 of 56
Tip the rice into the sieve.
Short-grain white rice · 400 g
⏱ 5s
ResultShort-grain white rice19 of 56
Rinse under cold running water, moving it about, until the water runs nearly clear.
⏱ 1 min 30s
ResultRinsed short-grain rice20 of 56
Tip it into the medium saucepan.
⏱ 10s
ResultRinsed short-grain rice21 of 56
Pour in the 560 ml of water.
Water · 560 ml⏱ 10s
ResultRice in water22 of 56
Bring to a full boil over a high heat, then turn the heat to its lowest.
⏱ 5 min
ResultBoiling rice23 of 56
Put the lid on.
⏱ 5s
24 of 56
Cook for 12 minutes without lifting the lid.
⏱ 12 min
ResultCooked rice25 of 56
Take off the heat and leave covered for at least 10 minutes.
⏱ 10 min
ResultSteamed rice26 of 56
Lay the onions on the chopping board.
Yellow onion · 2 piece⏱ 5s
ResultYellow onion27 of 56
Cut them in half through the root and peel off the skins.
⏱ 1 min
ResultPeeled onion halves30 of 56
Pour the oil into the large deep saucepan; it should come no more than a third of the way up.
Vegetable oil · 600 ml
⏱ 15s
ResultVegetable oil31 of 56
Heat over a medium-high heat until it reads 170 °C.
⏱ 7 min
ResultHot oil33 of 56
Fry for 5–6 minutes, turning once with the tongs, until deep golden and the centre reads 70 °C on a thermometer.
⏱ 5 min 30s
ResultFirst fried cutlets37 of 56
Fry them the same way with the tongs, until the centre reads 70 °C on the thermometer.
⏱ 5 min 30s
ResultSecond fried cutlets39 of 56
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
⏱ 10s
40 of 56
Leave for 2 minutes so the crust stays crisp.
⏱ 2 min
ResultRested tonkatsu42 of 56
Slice each cutlet across into 1.5 cm strips, keeping each one together.
⏱ 1 min
ResultSliced tonkatsuused in step 5243 of 56
Pour the dashi into the large frying pan.
Dashi stock · 400 ml
⏱ 10s
ResultDashi stock44 of 56
Add the soy sauce.
Soy sauce · 60 ml⏱ 5s
ResultDashi and soy45 of 56
Add the mirin.
Mirin · 60 ml⏱ 5s
ResultDashi with mirin46 of 56
Add the sake.
Sake · 60 ml⏱ 5s
ResultDashi with sake47 of 56
Add the sugar and stir until it dissolves.
Caster sugar · 20 g
⏱ 20s
ResultKatsudon sauce49 of 56
Simmer over a medium heat for about 5 minutes, until the onion is soft.
⏱ 5 min
ResultSoft onion in sauce50 of 56
Break the remaining 6 eggs into the medium bowl.
Egg · 6 piece
⏱ 40s
ResultEgg51 of 56
Beat them briefly, leaving streaks of white and yolk.
⏱ 15s
ResultLightly beaten eggsused in step 5352 of 56
Lay each sliced cutlet over the onions, keeping the strips together.
⏱ 30s
ResultTonkatsu on onions54 of 56
Cover with a lid at once.
⏱ 5s
55 of 56
Cook for about a minute, until the egg is set at the edges but still soft in the middle, then take off the heat. Use pasteurised eggs for this soft finish, or cook for 2 minutes more with the lid on until the egg is fully set.
⏱ 1 min
ResultKatsudon toppingused in step 5856 of 56
Take the lid off the rice and fluff it gently.
⏱ 20s
ResultFluffed riceTotal Time45 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Lay the 4 boneless pork loin chops, about 600 g, on the chopping board.⏱ 10sResultBoneless pork loin chops |
| 2 | Boneless pork loin chopsstep 1 | | Make a few small cuts through the fat around the edge of each chop so they stay flat.⏱ 1 minResultSnipped pork chops |
| 3 | Snipped pork chopsstep 2 | | Pound each one with the mallet to an even 1 cm thickness.⏱ 1 min 30sResultFlattened pork chopsused in step 10 |
| 4 | 60 g | | Spread the flour on the plate.⏱ 5sResultPlain flour |
| 5 | 1 tsp | | Add the salt.⏱ 5sResultSalted flour |
| 6 | 0.5 tsp | | Add the pepper and mix it through with the fork.⏱ 15sResultSeasoned flour |
| 7 | 2 piece | | Break 2 of the eggs into the shallow bowl.⏱ 20sResultEgg |
| 8 | — | | Beat them with the fork.⏱ 30sResultBeaten Eggs |
| 9 | 120 g | | Spread the panko on a second plate.⏱ 5sResultPanko breadcrumbs |
| 10 | Flattened pork chopsstep 3 | | Lay the chops in the seasoned flour.⏱ 10sResultPork in seasoned flour |
| 11 | — | | Turn them until lightly coated and shake off the excess.⏱ 40sResultFloured pork chops |
| 12 | Floured pork chopsstep 11 | | Lay them in the beaten egg.⏱ 20sResultPork in egg |
| 13 | Pork in eggstep 12 | | Throw away the leftover flour.⏱ 5s |
| 14 | — | | Turn them until coated, letting the excess drip back.⏱ 40sResultEgg-dipped pork |
| 15 | Egg-dipped porkstep 14 | | Lay them in the panko.⏱ 20sResultLeftover coating egg |
| 16 | Leftover coating eggstep 15 | | Throw away the leftover egg.⏱ 5s |
| 17 | — | | Press the crumbs on firmly, both sides, in a thick even layer.⏱ 1 minResultCrumbed pork chopsused in step 32 |
| 18 | 400 g | | Tip the rice into the sieve.⏱ 5sResultShort-grain white rice |
| 19 | Short-grain white ricestep 18 | | Rinse under cold running water, moving it about, until the water runs nearly clear.⏱ 1 min 30sResultRinsed short-grain rice |
| 20 | Rinsed short-grain ricestep 19 | | Tip it into the medium saucepan.⏱ 10sResultRinsed short-grain rice |
| 21 | 560 ml | | Pour in the 560 ml of water.⏱ 10sResultRice in water |
| 22 | — | | Bring to a full boil over a high heat, then turn the heat to its lowest.⏱ 5 minResultBoiling rice |
| 23 | — | | Put the lid on.⏱ 5s |
| 24 | — | | Cook for 12 minutes without lifting the lid.⏱ 12 minResultCooked rice |
| 25 | — | | Take off the heat and leave covered for at least 10 minutes.⏱ 10 minResultSteamed rice |
| 26 | 2 piece | | Lay the onions on the chopping board.⏱ 5sResultYellow onion |
| 27 | Yellow onionstep 26 | | Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves |
| 28 | Peeled onion halvesstep 27 | | Slice them thinly into half-moons.⏱ 3 minResultSliced onions |
| 29 | Sliced onionsstep 28 |  | Put the onion in the small bowl.⏱ 5sResultSliced onionsused in step 48 |
| 30 | 600 ml | | Pour the oil into the large deep saucepan; it should come no more than a third of the way up.⏱ 15sResultVegetable oil |
| 31 | — | | Heat over a medium-high heat until it reads 170 °C.⏱ 7 minResultHot oil |
| 32 | Crumbed pork chopsstep 17 | | Lower in 2 of the cutlets.⏱ 20sResultRemaining crumbed pork |
| 33 | — | | Fry for 5–6 minutes, turning once with the tongs, until deep golden and the centre reads 70 °C on a thermometer.⏱ 5 min 30sResultFirst fried cutlets |
| 34 | First fried cutletsstep 33 | | Lift onto the wire rack.⏱ 15sResultFirst fried cutlets |
| 35 | First fried cutletsstep 34 | | Lower in the other 2 cutlets.⏱ 20sResultLeftover panko |
| 36 | Leftover pankostep 35 | | Throw away the leftover panko.⏱ 5s |
| 37 | — | | Fry them the same way with the tongs, until the centre reads 70 °C on the thermometer.⏱ 5 min 30sResultSecond fried cutlets |
| 38 | Second fried cutletsstep 37 | | Lift onto the rack and turn off the heat.⏱ 15sResultTonkatsu |
| 39 | Tonkatsustep 38 | | Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s |
| 40 | — | | Leave for 2 minutes so the crust stays crisp.⏱ 2 minResultRested tonkatsu |
| 41 | Rested tonkatsustep 40 | | Move the cutlets to a clean third plate.⏱ 15sResultRested tonkatsu |
| 42 | — | | Slice each cutlet across into 1.5 cm strips, keeping each one together.⏱ 1 minResultSliced tonkatsuused in step 52 |
| 43 | 400 ml | | Pour the dashi into the large frying pan.⏱ 10sResultDashi stock |
| 44 | 60 ml | | Add the soy sauce.⏱ 5sResultDashi and soy |
| 45 | 60 ml | | Add the mirin.⏱ 5sResultDashi with mirin |
| 46 | 60 ml | | Add the sake.⏱ 5sResultDashi with sake |
| 47 | 20 g | | Add the sugar and stir until it dissolves.⏱ 20sResultKatsudon sauce |
| 48 | Sliced onionsstep 29 | | Add the onion.⏱ 10sResultOnion in sauce |
| 49 | — | | Simmer over a medium heat for about 5 minutes, until the onion is soft.⏱ 5 minResultSoft onion in sauce |
| 50 | 6 piece | | Break the remaining 6 eggs into the medium bowl.⏱ 40sResultEgg |
| 51 | — | | Beat them briefly, leaving streaks of white and yolk.⏱ 15sResultLightly beaten eggsused in step 53 |
| 52 | Sliced tonkatsustep 42 | | Lay each sliced cutlet over the onions, keeping the strips together.⏱ 30sResultTonkatsu on onions |
| 53 | Lightly beaten eggsstep 51 | | Pour the egg over in a circle.⏱ 15sResultTonkatsu under egg |
| 54 | — | | Cover with a lid at once.⏱ 5s |
| 55 | — | | Cook for about a minute, until the egg is set at the edges but still soft in the middle, then take off the heat. Use pasteurised eggs for this soft finish, or cook for 2 minutes more with the lid on until the egg is fully set.⏱ 1 minResultKatsudon toppingused in step 58 |
| 56 | — | | Take the lid off the rice and fluff it gently.⏱ 20sResultFluffed rice |
| Total Time | 45 min | ||
Serving
- Divide the rice between 4 deep bowls.
- Lift off the lid and slide a quarter of the pork, egg and onion over each bowl of rice, with some sauce.
- Tear the mitsuba over and serve straight away.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 882kcal | |
| 61g | |
| 30g | |
| 7g | |
| 84g | |
| 13g | |
| 4g | |
| 1,973mg |
Ingredients0/16
Tools0/21
Recipe
Katsudon
Katsudon combines crispy panko-breaded pork cutlets with a silky egg glaze over short-grain rice for four servings.
What you’ll doYou will score, pound and bread the pork chops, then start the rice. While the rice cooks and rests, you will deep-fry the breaded cutlets until golden and 63 °C in the middle, slice them, and simmer them briefly with onions in a dashi-based sauce before pouring over beaten egg. The egg is cooked until just set at the edges and soft in the middle, and the pork, egg and onion are slid over bowls of rice.
Serves4
Total45 min
LevelMedium
Ingredients
- Boneless pork loin chops600 g
- Plain flour60 g
- Salt1 tsp
- Ground black pepper0.5 tsp
- Egg8 piece
- Panko breadcrumbs120 g
- Short-grain white rice400 g
- Water560 ml
- Yellow onion2 piece
- Vegetable oil600 ml
- Dashi stock400 ml
- Soy sauce60 ml
- Mirin60 ml
- Sake60 ml
- Caster sugar20 g
- Mitsuba20 g
Tools
Pot lidSpoonTongsSieveSmall bowlSaucepan lidMeat malletLarge frying panChef's knifeMedium bowlWire rackSpatulaWooden spoonShallow bowlDeep bowlCooking thermometerLarge deep saucepanPork chops plate (plate)Plate 2 (plate)Tonkatsu plate (plate)ForkMedium saucepanChopping boardThermometer
Method
1
Lay the 4 boneless pork loin chops, about 600 g, on the chopping board.
10sChopping boardBoneless pork loin chops · 600 g
2
Make a few small cuts through the fat around the edge of each chop so they stay flat.
1 minChopping board, Chefs knifeBoneless pork loin chops · step 1
3
Pound each one with the mallet to an even 1 cm thickness.
Result · Flattened pork chops · used in step 10
1 min 30sChopping board, Meat malletSnipped pork chops · step 2
4
Spread the flour on the plate.
5sPork chops plate (plate)Plain flour · 60 g
5
Add the salt.
5sPork chops plate (plate)Salt · 1 tsp
6
Add the pepper and mix it through with the fork.
15sPork chops plate (plate), ForkGround black pepper · 0.5 tsp
7
Break 2 of the eggs into the shallow bowl.
20sShallow bowlEgg · 2 piece
8
Beat them with the fork.
30sShallow bowl, Fork
9
Spread the panko on a second plate.
5sPlate 2 (plate)Panko breadcrumbs · 120 g
10
Lay the chops in the seasoned flour.
10sPork chops plate (plate)Flattened pork chops · step 3
11
Turn them until lightly coated and shake off the excess.
40sPork chops plate (plate)
12
Lay them in the beaten egg.
20sShallow bowlFloured pork chops · step 11
13
Throw away the leftover flour.
5sPork chops plate (plate)Pork in egg · step 12
14
Turn them until coated, letting the excess drip back.
40sShallow bowl
15
Lay them in the panko.
20sPlate 2 (plate)Egg-dipped pork · step 14
16
Throw away the leftover egg.
5sShallow bowlLeftover coating egg · step 15
17
Press the crumbs on firmly, both sides, in a thick even layer.
Result · Crumbed pork chops · used in step 32
1 minPlate 2 (plate)
18
Tip the rice into the sieve.
5sSieveShort-grain white rice · 400 g
19
Rinse under cold running water, moving it about, until the water runs nearly clear.
1 min 30sSieveShort-grain white rice · step 18
20
Tip it into the medium saucepan.
10sMedium saucepanRinsed short-grain rice · step 19
21
Pour in the 560 ml of water.
10sMedium saucepanWater · 560 ml
22
Bring to a full boil over a high heat, then turn the heat to its lowest.
5 minMedium saucepan
23
Put the lid on.
5sMedium saucepan, Saucepan lid
24
Cook for 12 minutes without lifting the lid.
12 minMedium saucepan
25
Take off the heat and leave covered for at least 10 minutes.
10 minMedium saucepan
26
Lay the onions on the chopping board.
5sChopping boardYellow onion · 2 piece
27
Cut them in half through the root and peel off the skins.
1 minChopping board, Chefs knifeYellow onion · step 26
28
Slice them thinly into half-moons.
3 minChopping board, Chefs knifePeeled onion halves · step 27
29
Put the onion in the small bowl.
Result · Sliced onions · used in step 48
5sSmall bowlSliced onions · step 28
30
Pour the oil into the large deep saucepan; it should come no more than a third of the way up.
15sLarge deep saucepanVegetable oil · 600 ml
31
Heat over a medium-high heat until it reads 170 °C.
7 minLarge deep saucepan, Thermometer
32
Lower in 2 of the cutlets.
20sLarge deep saucepan, TongsCrumbed pork chops · step 17
33
Fry for 5–6 minutes, turning once with the tongs, until deep golden and the centre reads 70 °C on a thermometer.
5 min 30sLarge deep saucepan, Tongs, Thermometer
34
Lift onto the wire rack.
15sWire rack, TongsFirst fried cutlets · step 33
35
Lower in the other 2 cutlets.
20sLarge deep saucepan, TongsFirst fried cutlets · step 34
36
Throw away the leftover panko.
5sPlate 2 (plate)Leftover panko · step 35
37
Fry them the same way with the tongs, until the centre reads 70 °C on the thermometer.
5 min 30sLarge deep saucepan, Tongs, Thermometer
38
Lift onto the rack and turn off the heat.
15sWire rack, TongsSecond fried cutlets · step 37
39
Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.
10sLarge deep saucepanTonkatsu · step 38
40
Leave for 2 minutes so the crust stays crisp.
2 minWire rack
41
Move the cutlets to a clean third plate.
15sTonkatsu plate (plate), TongsRested tonkatsu · step 40
42
Slice each cutlet across into 1.5 cm strips, keeping each one together.
Result · Sliced tonkatsu · used in step 52
1 minTonkatsu plate (plate), Chefs knife
43
Pour the dashi into the large frying pan.
10sLarge frying panDashi stock · 400 ml
44
Add the soy sauce.
5sLarge frying panSoy sauce · 60 ml
45
Add the mirin.
5sLarge frying panMirin · 60 ml
46
Add the sake.
5sLarge frying panSake · 60 ml
47
Add the sugar and stir until it dissolves.
20sLarge frying pan, SpoonCaster sugar · 20 g
48
Add the onion.
10sLarge frying panSliced onions · step 29
49
Simmer over a medium heat for about 5 minutes, until the onion is soft.
5 minLarge frying pan
50
Break the remaining 6 eggs into the medium bowl.
40sMedium bowlEgg · 6 piece
51
Beat them briefly, leaving streaks of white and yolk.
Result · Lightly beaten eggs · used in step 53
15sMedium bowl, Fork
52
Lay each sliced cutlet over the onions, keeping the strips together.
30sLarge frying pan, SpatulaSliced tonkatsu · step 42
53
Pour the egg over in a circle.
15sLarge frying panLightly beaten eggs · step 51
54
Cover with a lid at once.
5sLarge frying pan, Pot lid
55
Cook for about a minute, until the egg is set at the edges but still soft in the middle, then take off the heat. Use pasteurised eggs for this soft finish, or cook for 2 minutes more with the lid on until the egg is fully set.
Result · Katsudon topping · used in step 58
1 minLarge frying pan
56
Take the lid off the rice and fluff it gently.
20sMedium saucepan, Pot lid, Wooden spoon
57
Divide the rice between 4 deep bowls. → Into 4 equal portions
40sDeep bowl, Wooden spoonFluffed rice · step 56
58
Lift off the lid and slide a quarter of the pork, egg and onion over each bowl of rice, with some sauce. → Into 4 equal portions
1 minDeep bowl, Spatula, Pot lidKatsudon topping · step 55
59
Tear the mitsuba over and serve straight away.
Result · Katsudon
20sDeep bowlMitsuba · 20 g
Printed 6 October 2026