Summary: Katsudon is a bowl of rice topped with sliced breaded pork cutlet simmered in a seasoned broth with onion and egg. The cutlet is fried separately and added to the broth at the last moment to keep the coating crisp. The egg is beaten lightly and left to set only partially in the pan. The finished mixture is poured over a bowl of rice so the broth soaks into the rice. Total time 70 minutes, serves 6.
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Category: pork, japanese-cuisine
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Quick overview
- Dish: Katsudon – a bowl of rice with breaded pork cutlet tonkatsu, egg and onion in a seasoned broth
- Category: pork, japanese-cuisine
- Cuisine: Japanese
- Main ingredient: Boneless pork shoulder, 900 g (6 slices of 150 g) (quality specification)
- Guide: 12 most famous Japanese dishes: traditional recipes of Japanese cuisine
- Total time: 70 minutes (30 min preparation + 40 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving weight: 435 g)
- Key technique: Frying the breaded cutlet and finishing it in a seasoned broth with egg that is left only partially set
- Preparation types: Frying, simmering
- Dietary info & allergens: gluten (panko, plain flour, soy sauce), egg (egg, coating), soy (soy sauce), fish (dashi, Worcestershire sauce), celery (Worcestershire sauce)
- Suitable for: A hearty weekday lunch, family dinner, one-bowl meal for children, quick meal after a long day, homemade version of Japanese bistro dishes.
- Nutritional values (per serving): 790, Protein: 40.0 g, Fat: 31.0 g, Carbohydrates: 88.0 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Japanese light lager, dry white wine, sencha green tea
- In short: Katsudon made from a breaded pork cutlet sliced into strips, finished in a seasoned broth with onion and egg. Total time 70 minutes, serves 6.
WAGUU says:“”The egg in katsudon is not cooked through. If you let it set fully, the bowl loses the reason katsudon is made – a creamy yolk that runs into the rice.””
Key facts
| Preparation time: | 30 |
| Cooking time: | 40 |
| Temperature: | Frying oil 175 °C, broth 95 °C, egg left to set to 80 % |
| Servings: | 6 |
At a glance
Katsudon is a two-part dish that comes together in the last minute: a crisp cutlet and a soft egg in a seasoned broth. The cutlet is fried separately and added to the broth only briefly so the coating absorbs flavour without going soggy. The broth is made in advance so the sweetness of mirin and the saltiness of soy sauce have time to blend. The egg is beaten with just three strokes of a whisk: the white and yolk remain separate streaks and form two different textures in the pan. The rice is served hot and the broth is not poured over all of it, only about two-thirds.
Ingredients
Base servings: 6 servings • Serving weight: 435 g
| Ingredient | Amount | Quality |
|---|---|---|
| boneless pork shoulder | 900 g | 6 slices of 150 g, with a thin layer of fat |
| plain flour | 100 g | wheat, finely milled |
| eggs | 9 pcs | fresh, room temperature, size M |
| panko breadcrumbs | 200 g | Japanese, large dry flakes |
| jasmine rice | 900 g | long-grain, pre-cooked |
| onion | 3 pcs | medium, yellow, 330 g |
| dashi stock | 600 ml | from seaweed and dried fish |
| soy sauce | 120 ml | naturally fermented |
| mirin | 90 ml | sweet rice cooking wine |
| cane sugar | 20 g | fine, light |
| rapeseed oil | 1000 ml | for frying, high smoke point |
| fine sea salt | 4 g | for the meat and coating |
| ground black pepper | 3 g | freshly ground |
| spring onions | 4 pcs | fresh, sliced into thin rings |
| shichimi togarashi | 3 g | Japanese seven-spice blend |
Why you’ll love this recipe
- A whole dinner in one bowl: Rice, meat, egg and onion in one bowl. No extra dishes, no sides on the table.
- Egg that stays soft: The egg is beaten with just three strokes and left partially set in the pan. The yolk runs into the rice and brings the flavours together.
- Exact ratios for 6 servings: One hundred and fifty grams of meat per bowl, one egg per serving and broth measured with a ladle. Everything scales with the number of diners.
How it works: Katsudon relies on two processes happening at the same time. In one pan, a broth of dashi, soy sauce and mirin simmers. The salt and sugar draw water from the onion, the onion softens and sweetens, and the broth gains body. In another pan, the breaded cutlet fries. The panko coating dries in the heat and forms an airy crust that takes up oil. When the cooked cutlet is added to the simmering broth, water enters the coating and the crust softens. That is why the cutlet is added only at the end and in a single layer, not submerged. Egg sets between 65 and 70 °C. When beaten only lightly, the white and yolk set into different textures and part of the yolk remains runny in the pan. That yolk runs when poured over the rice and coats the grains, so the dish holds together in both texture and flavour.
Recipe overview
Preparation: 30 min min | Cooking: 40 min min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Japanese
Detailed method
Total progress: 6 % done
Phase 1: Preparing the meat and rice – 18 min
Equipment: kitchen mallet, saucepan, fridge
1. Place the pork shoulder slices between two sheets of cling film and flatten them with the flat side of a mallet to an even thickness. Pat the meat dry with kitchen paper and keep it in the fridge.
2. Rinse the rice until the water runs clear, then cook it using your usual ratio. Leave the cooked rice to rest with the lid on and keep it warm.
3. Cut the onion in half and slice it into thin half-moons. Slice the spring onions into rings and set aside.
QC: The meat slices are of even thickness and bend the same way when laid on your palm. The rice is fluffy, the grains hold together but are not sticky. The onion is sliced into evenly thick half-moons.
Before you move to the next step:
Do not wash the meat or leave it at room temperature. Wipe surface moisture with kitchen paper just before coating.
Phase 2: Coating and frying the cutlets – 17 min
Equipment: three shallow bowls, deep-fat fryer, wire rack
1. Sift plain flour into the first bowl, beat three eggs in the second, and tip panko into the third. Season the pork slices with salt and pepper on both sides and coat them in the order flour, egg, panko.
2. Heat the oil to 175°C and fry the cutlets one or two at a time until they are light golden all over. Drain the cooked cutlets on a wire rack standing upright, not stacked.
VKB: The coating is light golden and evenly coloured, and the panko flakes cling to the meat. After lifting from the oil, the coating holds its volume and does not fall away. The oil thermometer reads 175°C.
Before you move to the next step:
Do not salt the meat in advance. Salt draws water to the surface, the flour clumps, and the coating peels off in sheets during frying.
Phase 3: Seasoned stock – 8 min
Equipment: wide pan or deeper saucepan
1. Pour the dashi stock into a wide pan, add the soy sauce, mirin and light brown sugar. Bring the mixture to the boil and let the sugar dissolve.
2. Taste the stock and dilute with water if needed. It should be distinctly salty but not harsh, as some will soak into the rice. Keep the stock at a gentle simmer.
VKB: The stock is clear, dark amber and smells of dashi and soy sauce. The flavour is balanced: sweet from the mirin, salty from the soy sauce, with no bitterness. There are no impurities on the surface.
Before you move to the next step:
Do not boil the stock for long or at a hard roll. Soy sauce reduces and intensifies in saltiness when boiled. It is enough for the sugar to dissolve and the stock to heat through.
Phase 4: Simmering the onion – 7 min
Equipment: wide pan
1. Add the sliced onion to the boiling stock and simmer until it softens and turns translucent. The onion should move freely in the liquid, not stick to the base.
2. Do not cover the pan during simmering, so the stock does not become diluted with condensed steam. The flavour of the stock should meld with the onion.
VKB: The onion is soft, translucent at the edges and holds its half-moon shape. The stock has reduced slightly and is glossy. The flavour is sweeter than at the start.
Before you move to the next step:
Do not simmer the onion over high heat without enough liquid. The sugar from the mirin catches at the base and the stock turns bitter. Keep at a gentle simmer and lift the pan occasionally.
Phase 5: Egg and finishing – 6 min
Equipment: wide pan, lid, whisk
1. Beat the remaining eggs with a whisk for just three strokes, so the white and yolk remain clearly separate. Place the sliced cutlets on the surface of the stock with the onion in a single layer.
2. Pour the egg over the cutlets in a circular motion and cover the pan. Let the egg set only halfway, then remove the pan from the heat. The egg will finish cooking in the residual heat and must not set solid when poured over.
VKB: The egg is set at the edges but still moist and glossy in the centre. The white forms white strands, the yolk shows orange through. The cutlet coating is at the surface, not submerged.
Before you move to the next step:
Do not leave the egg on the heat until fully set. A few seconds too long and the yolk turns green and the creamy texture is lost.
Phase 6: Assembling the bowls and serving – 4 min
Equipment: deep bowls, ladle
1. Pile the hot rice into warmed deep bowls in a gentle cone. Pour the cutlet and egg mixture around the edge of the bowl so the stock runs down to the rice and the cutlets stay on top.
2. Garnish the bowl with spring onion rings and a pinch of shichimi togarashi. Serve immediately, while the coating on the cutlets is crisp and the egg is hot.
VKB: The stock has soaked into the top layer of rice and coloured it brown, while the rice below remains white. The cutlets on the surface have a crisp coating. The egg trails from the spoon.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| wide pan | 28 cm diameter, 6 cm deep | two smaller pans and cooking in two batches | a small pan will not hold six portions and the stock boils away |
| deep-fat fryer or tall saucepan | 4 l capacity, with thermometer | deeper pan with oil one-third full | a shallow pan cannot hold the temperature and the coating absorbs oil |
| kitchen mallet | flat side, 400 g weight | base of a heavy saucepan | the spiked side tears the meat and juices leak into the coating |
| draining rack | 30 × 20 cm, 1 cm mesh | oven rack set over a baking tray | on kitchen paper, steam condenses under the coating and it softens |
| deep bowls | 700 ml capacity, ceramic | deep plates | a shallow plate will not hold the stock and the rice spills |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 761 kJ / 182 kcal | 3305 kJ / 790 kcal | 19832 kJ / 4740 kcal |
| Fat | 7.1 g | 31.0 g | 186.0 g |
| of which saturates | 2.3 g | 10.2 g | 61.2 g |
| Carbohydrate | 20.2 g | 88.0 g | 528.0 g |
| of which sugars | 1.6 g | 6.8 g | 40.8 g |
| Protein | 9.2 g | 40.0 g | 240.0 g |
| Salt | 0.6 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Professional level
- Professional standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: Beat the eggs with a whisk for just three strokes. If you mix them until smooth, they set into a uniform mass in the pan and the katsudon loses the layers of white and yolk.
- Tip 3: Add the cutlet to the stock only at the end and only briefly. Every extra half-minute in hot liquid means a softer coating.
- Tip 4: The bowl can be warmed before filling with rice from the pan. A cold bowl drops the temperature of the stock and the rice firms up before it reaches the table.
Scientific background
Katsudon combines two processes. In the stock of dashi, soy sauce and mirin, sugars are released from the onion, the onion softens and the stock gains body. In the second pan, the breaded cutlet is fried, the panko dries out with heat and forms an airy crust. When the cooked cutlet is placed in the boiling stock, water enters the coating and the crust softens, which is why it is added only at the end. Egg sets between 65 and 70°C; when beaten only lightly, the white and yolk set into different textures and part of the yolk remains runny.
Fine Dining – Professional Techniques
- Plate composition: Mound the rice into the bowl in a gentle cone and pour the egg mixture around the edge of the bowl, not into the centre. When cut through, you’ll see the white rice and dark broth.
- Texture contrasts: Place the sliced cutlet on top so the strips stay above the surface. The crisp coating on top and soft egg underneath maintain the contrast.
- Temperature contrast: Katsudon is served very hot. Warm the bowl with hot water and empty it just before filling.
- Aromatic additions: Finish with spring onion rings and a pinch of Japanese shichimi togarashi. The aroma is released by the heat of the egg and cuts through the sweetness of the broth.
Sensory radar
- Appearance: In the bowl you can see white rice, dark broth and pale egg with white streaks of egg white and orange yolk. The cutlets on the surface have a golden-brown coating, topped with green spring onion.
- Aroma: The scent of dashi broth and sweet mirin, followed by the aroma of the fried coating and a fresh note of spring onion.
- Taste: Sweet and salty broth, then the flavour of pork and crisp coating. The yolk rounds off and softens the taste.
- Texture: The coating is crisp only on the surface, the egg creamy and clings to the spoon. The rice underneath the egg is soft and soaked with broth.
Pairings
- Japanese pale lager: The carbonation and gentle bitterness cut through the fat from the coating and meat. Serve chilled at 6–8°C.
- Dry white wine: Pinot Gris or Chablis with higher acidity. The wine’s acidity cleanses the palate after the sweet broth.
- Sencha green tea: Warm, but not boiling. The tea’s bitterness balances the sweetness of mirin and the flavour of egg.
Variations
- Chicken katsudon:: Replace pork loin with boneless chicken thigh and pound to the same thickness. Chicken cooks faster, so fry for a shorter time.
- Katsudon with two eggs:: Use one extra egg per bowl and add it in two stages. First let half the egg set, then add the rest so the egg forms two layers.
Allergens and dietary information
Contains: gluten (panko, plain flour, soy sauce), egg (egg, coating), soy (soy sauce), fish (dashi, Worcestershire sauce), celery (Worcestershire sauce) • Gluten: yes, in panko, plain flour and soy sauce • Not suitable for: people with coeliac disease, egg allergy, soy allergy, fish allergy and celery allergy
Suitable for
A hearty weekday lunch, family dinner, one-bowl meal for children, quick meal after a long day, homemade version of Japanese bistro food.
Substitution catalogue
- Shichimi togarashi:: a mix of ground chilli, sesame and lemon peel. The heat and aroma will be similar, just less complex.
FAQ
Why is the egg only beaten three times?
If you mix the egg until smooth, it sets into a uniform mass in the pan. With brief mixing, the white and yolk remain separate and create a layered structure with a creamy centre.
When to add the cutlet to the broth?
At the very end, when the broth is seasoned and the onion is soft. Every extra half-minute in hot liquid means a softer coating, so add the cutlet in a single layer on the surface, not submerged.
Can I use a cutlet from the previous day?
Yes, but reheat it in the oven at 180°C so the coating crisps up again. Reheat it only briefly in the broth, otherwise the coating absorbs water and falls apart.
What can I use instead of dashi broth?
Broth made from kombu seaweed and dried shiitake mushrooms, or chicken stock. The flavour will be less pronounced, but the sweet-salty balance remains the same.
What rice is suitable?
Short-grain or jasmine rice that holds together after cooking. Long-grain rice falls apart in hot broth and the bowl loses its shape.
Can I prepare katsudon in advance?
Prepare the cutlets and broth separately and combine just before serving. A fully assembled bowl in the fridge becomes soggy and the egg hardens. Reheat in a pan, not in the microwave.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Fry the cutlets in advance and keep them on a rack in the oven at 80°C. Make the broth in one pot and fill the bowls in two batches. • 10+ people: Choose the chicken version, the slices are thinner and fry more quickly. Keep the rice in a rice cooker and beat the eggs into two bowls so they can be used up in time.
Sides and serving
Serving: Serve in a warmed deep bowl with spring onion and a pinch of shichimi togarashi. Accompany with a bowl of miso soup and pickled vegetables.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Fridge: 2 days • Freezer: 1 month • Reheating: Reheat the cutlets in the oven at 180°C and warm the broth separately in a pan. Never reheat a assembled bowl from the fridge in the microwave.
Author: WAGUU Petr & Team • Published: 7 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Japanese dishes: traditional recipes from Japanese cuisine
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Tonkatsu – breaded fried pork cutlet served with finely shredded cabbage and tonkatsu sauce
Takoyaki – round fried batter balls filled with octopus, typical of Osaka
Gyudon – bowl of rice topped with thin slices of beef and onion simmered in a sweet-savoury sauce
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Most common mistakes
- Egg beaten until smooth – the egg sets into a uniform mass and loses its layers. Beat it only three times with a whisk and let it half-set in the pan.
- Cutlet submerged in broth – the coating absorbs water and softens within seconds. Place it on the surface of the broth in a single layer and only at the end.
- Broth overcooked or oversalted – soy sauce thickens with cooking and the saltiness intensifies. Just bring the broth to a simmer and season at the end.
- Cold rice – cold rice lowers the temperature of the broth and the egg doesn’t set properly. Serve the rice straight from the pot, still hot.