Katsudon

Written By Shinxay Munnicha

Katsudon, a quintessential Japanese comfort food, brings together crispy, golden-fried pork cutlet (tonkatsu) with a savory-sweet egg and onion topping, all nestled over a steaming bowl of rice. The dish's name is a blend of "katsu" (cutlet) and "don" (short for donburi, meaning rice bowl), symbolizing simplicity and heartiness.

The warm, tender egg mixture creates a cozy, umami-rich blanket that complements the crunch of the pork. Each bite offers a harmonious blend of textures and flavors, making katsudon not just a meal but a deeply satisfying experience. Perfect for chilly evenings or when in need of culinary comfort, katsudon is the edible embodiment of warmth and care.

Katsudon: The Ultimate Japanese Comfort Bowl

Ingredients

  • 6 oz pork loin

  • 3 eggs

  • 1/4 cup flour

  • 1/4 cup panko breadcrumbs

  • 1/4 onion, thinly sliced

  • 1/4 cup tori tsuyu (or store-bought sauce)

  • 1/4 cup water

  • Salt and pepper, to taste

  • Hot sauce (optional)

  • 1/3 cup cooked rice

  • 1 stalk mitsuba (Japanese parsley)

Instructions

  1. Prep the Pork

    • Heat frying oil to 315°F (160°C).

    • Tenderize pork with a fork or meat tenderizer.

    • Score the fat edges to prevent curling during frying.

  2. Coat the Pork

    • Season flour with salt and pepper.

    • Whisk 1 egg with a bit of hot sauce (optional), salt, and pepper.

    • Coat pork in seasoned flour, dip into the egg mixture, and then bread with panko.

  3. Fry the Pork

    • Fry for about 5 minutes or until the internal temperature is 145–160°F (63–71°C).

    • Place cooked pork on a wire rack to drain excess oil.

  4. Cook the Onions

    • In a pan, combine tsuyu, water, and sliced onions.

    • Heat gently until the onions soften and the mixture starts to simmer.

  5. Prepare the Egg Mixture

    • Beat the remaining 2 eggs as if making an omelet.

  6. Assemble

    • Slice the cooked pork cutlet (katsu) and place it into the simmering onion mixture.

    • Reduce heat to medium, pour in the beaten eggs, and cook for 30 seconds.

    • Cover the pan, turn off the heat, and let it rest for another 30 seconds.

  7. Serve

    • Scoop rice into a bowl.

    • Gently pour the egg, onion, and katsu mixture over the rice.

    • Garnish with chopped mitsuba or Japanese parsley.

Enjoy!
Each bite of katsudon is a comforting hug of crispy, savory, and satisfying flavors. Ideal for cozy nights or whenever you crave a little bit of culinary love!

Shinxay Munnicha