Crispy Pork Cutlet and Egg Rice Bowl

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Katsudon is a beloved Japanese comfort dish featuring a panko-breaded pork cutlet simmered in a sweet-savory dashi broth with eggs and onions, served over a bowl of fluffy steamed rice. The contrast between the crunchy cutlet, silky softly-set egg, and tender sweet onion makes every bite deeply satisfying. Often called a 'victory bowl,' it is a popular meal for students after exams and a staple of casual Japanese home cooking.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 980 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pork cutlet (tonkatsu)

• 4 boneless pork loin chops, about 5 oz (140 g) each, pounded to 1/2-inch thickness
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• About 1 cup vegetable oil, for shallow frying

For the dashi simmer sauce

• 1 1/2 cups dashi stock (or 1 1/2 cups water plus 1 teaspoon dashi powder)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon granulated sugar
• 1 small yellow onion, sliced into thin half-moons

For the egg topping and rice

• 4 large eggs, lightly beaten
• 2 scallions, thinly sliced (optional, for garnish)
• 4 cups hot steamed short-grain Japanese rice

Optional finishing touches

• Shichimi togarashi (Japanese seven-spice), for serving
• Pickled red ginger (beni shoga), for serving

Directions

1. Pat the pork chops dry and season both sides with salt and pepper. Set up a breading station with three shallow bowls: flour, beaten eggs, and panko.
2. Coat each pork chop in flour, shaking off the excess, then dip in beaten egg, and finally press firmly into panko until evenly coated on all sides.
3. Heat about 1/2 inch of oil in a heavy skillet to 350°F (175°C). Fry the cutlets 3-4 minutes per side, turning once, until deep golden brown and the pork reaches an internal temperature of 145°F (63°C). Drain on a wire rack.
4. Meanwhile, combine the dashi, soy sauce, mirin, sake, and sugar in a separate wide skillet. Add the sliced onion and bring to a gentle simmer over medium heat, cooking 2-3 minutes until the onion softens.
5. Slice each cooked tonkatsu into 1-inch wide strips. Nestle the strips into the simmering dashi with the onions, spooning some sauce over the cutlet, and simmer 1 minute to reheat and absorb flavor.
6. Pour the beaten eggs evenly over the cutlets and onions, then cover the pan with a tight-fitting lid. Cook 1-2 minutes until the egg is just set but still glossy and slightly soft on top.
7. Divide the hot steamed rice among four deep bowls. Using a spatula, carefully lift one portion of cutlet with egg and onion and lay it over each bowl of rice.
8. Spoon a little extra sauce from the pan over each bowl, garnish with scallions, and serve immediately with shichimi togarashi and pickled ginger on the side.

Cook’s Notes

• Pound the pork to an even thickness so it cooks uniformly and stays tender throughout.
• Drain fried cutlets on a wire rack rather than paper towels to keep the panko crust crisp until serving.
• Remove the pan from heat as soon as the egg loses its raw shine; carryover heat will finish setting it into a silky layer.
• Swap pork for boneless chicken thigh to make chicken katsudon, or use a frozen or plant-based cutlet for a shortcut.
• The dashi simmer sauce can be made up to 3 days ahead and refrigerated, letting you assemble bowls in about 10 minutes on busy nights.

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