Katsudon Recipe

PORK CUTLETS: boneless pieces of pork that become crispy when fried

PANKO BREADCRUMBS: Japanese-style breadcrumbs that give the cutlets a light, crunchy coating

ALL-PURPOSE FLOUR: used to help the egg and breadcrumbs stick to the pork

BEATEN EGGS: used for coating the pork and cooking with the sauce

DASHI STOCK: a savory broth made from seaweed and dried fish, essential for the sauce

SOY SAUCE: a salty, umami-rich seasoning that flavors the sauce

MIRIN: a sweet rice wine that adds a mild sweetness to the sauce

SUGAR: balances the salty and savory flavors in the sauce

ONION: thinly sliced and cooked in the sauce for sweetness and texture

COOKED RICE: the base of the dish, soaking up all the delicious sauce

GREEN ONIONS: chopped and sprinkled on top for a fresh, mild onion flavor

One of the key steps in making this Katsudon is cooking the onion until it’s tender in the sauce. Here’s a simple way to get that just right:

1. Slice your onion thinly so it cooks evenly and softens quickly.
2. When you add the onion to the simmering mixture of dashi stock, soy sauce, mirin, and sugar, keep the heat low to medium. This gentle heat helps the onion become soft without burning or turning mushy.
3. Stir occasionally to make sure the onion cooks evenly and soaks up the flavors from the sauce.
4. Cook until the onion looks translucent and feels soft when you poke it with a spoon—this usually takes about 5 to 7 minutes.

Taking your time with the onion makes the whole dish taste better because the sweetness of the cooked onion blends perfectly with the savory sauce. If you rush this part or use too high heat, the onion might stay crunchy or burn, which can throw off the balance of flavors.

When I first tried this, I didn’t slice the onion thin enough, and it took forever to soften. It was a little frustrating! Now, I always make sure to slice it thin, and it cooks faster and tastes sweeter. Also, if you want to save time, you can cover the pan with a lid while the onion simmers—that traps steam and softens the onion even quicker without drying out the sauce. Just keep an eye on it so it doesn’t overcook.

Getting the onion just right really helps the Katsudon feel cozy and delicious when you pour the eggs over everything and serve it on top of warm rice.

• boneless pork cutlets - Substitute with chicken breasts: Chicken breasts can provide a similar texture and flavor profile when breaded and fried.

• panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used if panko is not available, though they may not be as light and crispy.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative for dredging the cutlets.

• beaten eggs - Substitute with buttermilk: Buttermilk can act as a binding agent and add a slight tangy flavor.

• dashi stock - Substitute with chicken broth: Chicken broth can provide a similar umami flavor if dashi is unavailable.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory flavor.

• mirin - Substitute with rice vinegar with sugar: Mixing rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• thinly sliced onion - Substitute with shallots: Shallots can offer a milder and sweeter flavor compared to regular onions.

• cooked rice - Substitute with quinoa: Quinoa can be used as a healthier, protein-rich alternative to rice.

• chopped green onions - Substitute with chives: Chives can provide a similar mild onion flavor and a pop of green color for garnish.

• Allow the pork cutlets to cool completely before storing. This prevents condensation, which can make the panko breadcrumbs soggy.
• Place the cooled cutlets in an airtight container or wrap them tightly in plastic wrap. This helps maintain their crispiness.
• Store the dashi stock mixture with onions separately in another airtight container. This keeps the flavors fresh and prevents the cutlets from becoming too soft.
• For the cooked rice, transfer it to a separate container. If you plan to use it within a day or two, refrigerate it. For longer storage, freeze the rice in portion-sized containers.
• When ready to reheat, preheat your oven to 350°F (175°C). Place the pork cutlets on a baking sheet and heat for about 10-15 minutes, or until they are crispy and warmed through.
• Reheat the dashi stock mixture in a saucepan over medium heat until it reaches a simmer. Add the cutlets to the pan and pour beaten eggs over the top. Cook until the eggs are just set.
• Microwave the cooked rice until hot, then assemble your katsudon by placing the reheated cutlet and sauce mixture over the rice.
• Garnish with freshly chopped green onions before serving to add a burst of freshness and color.

• For a quick and easy method, use the microwave. Place the katsudon in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating. Be cautious not to overcook the eggs.

• If you prefer a more traditional approach, reheat on the stovetop. Add a splash of dashi stock or water to a pan, then add the katsudon. Cover and heat over medium-low heat until warmed through, stirring occasionally. This method helps maintain the texture of the pork cutlets and keeps the rice from drying out.

• For a crispy texture, use the oven. Preheat your oven to 350°F (175°C). Place the katsudon in an oven-safe dish, cover with foil, and bake for about 15-20 minutes. Remove the foil for the last 5 minutes to crisp up the panko breadcrumbs on the pork cutlets.

• If you have an air fryer, it can also be a great option. Preheat the air fryer to 350°F (175°C). Place the katsudon in the basket, ensuring the pork cutlets are not overlapping. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method helps retain the crispiness of the panko breadcrumbs.

• For a quick stovetop method, use a non-stick skillet. Add a small amount of oil or butter to the skillet and heat over medium heat. Add the katsudon and stir gently until heated through. This method is great for maintaining the flavor and texture of the pork cutlets and rice.

• Frying pan: Used to fry the pork cutlets until they are golden brown and cooked through.

• Paper towels: Utilized to drain excess oil from the fried pork cutlets.

• Separate pan: Necessary for simmering the dashi stock, soy sauce, mirin, sugar, and cooking the onions.

• Cutting board: Provides a surface for slicing the pork cutlets and onions.

• Knife: Essential for slicing the pork cutlets into strips and thinly slicing the onion.

• Mixing bowls: Used for holding the flour, beaten eggs, and panko breadcrumbs during the dredging process.

• Tongs: Handy for turning the pork cutlets while frying and for placing them into the pan with the sauce.

• Measuring cups: Required for accurately measuring the ingredients like flour, panko breadcrumbs, dashi stock, soy sauce, and mirin.

• Measuring spoons: Used to measure smaller quantities like the tablespoon of sugar.

• Rice cooker: Convenient for cooking the rice to serve with the katsudon.

• Serving bowls: Used to serve the final katsudon dish over rice.

• Whisk: Useful for beating the eggs.

• Spatula: Helps in spreading the beaten eggs over the pork cutlets and sauce mixture.

Prepare ingredients in advance: Measure and chop all ingredients before starting to cook. This will streamline the process and reduce stress.

Use a food processor: Quickly slice onions and other vegetables using a food processor to save time on prep work.

Double the recipe: Cook extra pork cutlets and freeze them. This way, you can easily reheat for a quick meal later.

Pre-cook rice: Use a rice cooker with a timer to have cooked rice ready when you need it.

Simplify the dredging process: Set up a dredging station with flour, eggs, and panko in a row to make coating the cutlets faster.