By Food E Fare

Katsudon is a classic Japanese dish consisting of breaded and fried pork cutlet (tonkatsu) served over a bowl of rice and topped with a savory egg and onion mixture. Here's how to make it:


  • 4 boneless pork loin chops (about 150g each), pounded to 1/2-inch thickness
  • Salt and pepper
  • Flour for dredging
  • 2 large eggs, beaten
  • Panko breadcrumbs for coating
  • Vegetable oil for frying
  • 2 cups cooked Japanese short-grain rice
  • 1 onion, thinly sliced
  • 4 tablespoons soy sauce
  • 4 tablespoons mirin (sweet rice wine)
  • 2 tablespoons sugar
  • 4 eggs, beaten
  • Chopped green onions for garnish
  • Shichimi togarashi (Japanese seven-spice blend) for seasoning (optional)


Prepare the Pork:

  • Season the pork chops with salt and pepper on both sides.
  • Dredge each pork chop in flour, shaking off any excess.
  • Dip the floured pork chops into the beaten eggs, then coat them evenly with panko breadcrumbs, pressing gently to adhere.

Fry the Pork:

  • Heat vegetable oil in a large skillet or frying pan over medium heat.
  • Carefully add the breaded pork chops to the hot oil and fry for 4-5 minutes on each side, or until golden brown and cooked through.
  • Transfer the fried pork chops to a plate lined with paper towels to drain excess oil. Set aside.

Prepare the Sauce:

  • In the same skillet, add the sliced onions and cook until softened and translucent.
  • In a bowl, mix together the soy sauce, mirin, and sugar until the sugar is dissolved. Pour this mixture over the cooked onions in the skillet.
  • Bring the sauce to a simmer and let it cook for a few minutes until slightly thickened.

Add the Eggs:

  • Pour the beaten eggs evenly over the simmering sauce and onions.
  • Allow the eggs to set slightly, then gently stir them to create a soft, scrambled texture.

Assemble the Katsudon:

  • Divide the cooked rice among four serving bowls.
  • Place a fried pork chop on top of each bowl of rice.
  • Spoon the egg and onion mixture over the pork chops, ensuring each bowl is evenly covered.
  • Garnish with chopped green onions and sprinkle with shichimi togarashi for extra flavor and spice if desired.


  • Serve the katsudon hot, straight from the skillet, with extra sauce spooned over the top.
  • Enjoy this comforting and satisfying breaded pork bowl as a hearty meal any time of day.


  • For a vegetarian version, you can substitute the pork with tofu or mushrooms and adjust the cooking time accordingly.
  • Feel free to customize the sauce by adding additional seasonings such as ginger, garlic, or dashi stock for extra depth of flavor.

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