How to make Katsudon recipe
Japanese Pork Cutlet over Rice

The popular cooking blog ‘The Culinary Tribune’
Reiko’s easy cooking recipe



Pork Cutlet Rice Bowl (Katsudon)


★Ingredients (1 serving)

1 piece tonkatsu (pork cutlet), cut into 1/2 inch-wide pieces
---1 center cut pork chop (1/2 inch thick)
---salt and pepper
---1/2 cup flour
---1 egg
---1/2 cup panko (Japanese bread crumbs)
---oil, for frying
1/2 cup water
1 teaspoon dashi no moto (Japanese soup stock base)
1 tablespoon soy sauce
1 tablespoon mirin
1/2 tablespoon sugar
1/4 onion, thinly sliced
2 eggs
steamed rice




1. First, make tonkatsu (pork cutlet). Salt and pepper both sides of the pork chop. Dredge it in flour. Dip it in egg. Coat with panko. Deep fry for about 4~5 minutes or until nicely browned and thoroughly cooked. Transfer to a paper towel lined plate or wire rack. Let it rest. Sprinkle black pepper again.


2. Put water, dashi no moto, soy sauce, mirin, and sugar in a pan. Bring to a boil.


3. Add onion. Turn to medium heat. Cook for a few minutes.


4. Add pork cutlet.


5. Beat eggs in a bowl. Pour 2/3 around and over the pork. Cover with a lid. Cook on low heat for about 30 seconds.


6. Pour the rest of the eggs around the pork. Cover. Remove the pan from the heat. Let it continue to cook covered for a minute or so.


7. Serve rice in a bowl. Place the tonkatsu and egg mixture over the rice.


日本語版はコチラ⇒Reikoさんの家庭料理♡英語レシピ かつ丼


★Blogger’s Profile

Reiko is a Nagoya native, but Minnesota has been her home the last 15 years. She has a degree in Culinary Arts and experience working in a French hotel kitchen. She has since made career changes and currently enjoys cooking for her family and friends. She and her husband have been on the 95% plant-based diet since the summer of 2013. Her healthy (and not so healthy) and tasty food ideas can be found at her blog, The Culinary Tribune


Recipe/Reiko Editor/Satomi Amano & Maho Takaishi