Katsudon (Egg-Bound Tonkatsu Rice Bowl)

Katsudon (Egg-Bound Tonkatsu Rice Bowl)

By Chef Cannon

Cuisine: Japanese

Region: 日本各地

Servings: 2人分

Katsudon (egg-bound tonkatsu rice bowl), also searched as Japanese pork cutlet donburi with egg, simmers fried cutlet with onion in a sweet-savory dashi broth and binds it with softly set egg over hot rice. This Kanto-style classic is the nationwide standard for a filling donburi.

At a glance

Time: about 35–45 min · Serves 2 · Difficulty: medium · ≈ 700–900 kcal per serving (estimate)

Katsudon (egg-bound tonkatsu rice bowl), also searched as Japanese pork cutlet donburi with egg, simmers fried cutlet with onion in a sweet-savory dashi broth and binds it with softly set egg over hot rice. This Kanto-style classic is the nationwide standard for a filling donburi.

Ingredients

  • Warm cooked rice 2 rice-bowl servings (about 300 g)
  • Pork loin (for tonkatsu, about 1.5 cm thick) 2 slices (about 250–300 g total)
  • Salt and black pepper a pinch
  • Cake flour (or all-purpose) 3 tbsp
  • Beaten egg (for coating) 1 egg
  • Panko breadcrumbs about 80 g
  • Frying oil as needed
  • Onion 1/2
  • Eggs (for binding) 3
  • Dashi (for the simmer sauce) 160 ml
  • Soy sauce 3 tbsp
  • Mirin 2 tbsp
  • Sugar 1 tbsp
  • Chopped green onion or mitsuba (optional) as needed

Steps

  1. Score the pork sinew and season with salt and pepper. Coat in flour → beaten egg → panko. Heat oil to 170–180°C (340–355°F), fry 3–4 minutes per side until cooked through, drain, and cut into 1.5–2 cm strips. Slice the onion thin. Beat the binding eggs and set aside.
  2. In a small pan combine dashi, soy sauce, mirin, and sugar; bring to a boil. Add the onion and simmer 2–3 minutes until translucent.
  3. Lay the cut tonkatsu over the onion and spoon a little broth over it. Pour in two-thirds of the beaten egg, cover, and cook over medium-low about 1 minute until softly set; add the rest of the egg and cook tens of seconds to 1 minute to your preferred firmness.
  4. Pack warm rice into bowls and gently slide the egg-bound cutlet and onion on top with the broth. Scatter green onion or mitsuba.
  5. A soft-set egg clings to the rice best. Stop the heat before it hardens and serve immediately.

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Notes

This is sweet-savory egg-bound katsudon, not Gunma-style sauce katsudon with thick Worcestershire sauce.

Freshly fried cutlets can soak up too much broth and go soggy—drain briefly before simmering. Store-bought tonkatsu works too.

Add the egg in stages while watching the soft set for a fluffy finish. Fully hard egg tends to dry out.

Simmer the onion until sweet before adding the cutlet for a milder sauce.

Binding one portion at a time in a small pan makes plating and doneness easier to control.

Time and temperature

Oil 170–180°C · Fry 3–4 min per side · Onion simmer 2–3 min · Bind egg in two additions about 1–2 min

Nutrition

800 kcal · Protein 38 g · Fat 38 g · Carbs 70 g

1 bowl, estimate for 2 servings

Substitutes

  • Store-bought tonkatsu
  • Dashi → water + a pinch of instant dashi
  • Mirin → sugar + splash of sake or water
  • Onion → white part of green onion

Storage

Best eaten fresh. Refrigerate leftovers same day; egg firms further on reheating. Warm rice and cutlet separately with a splash of broth. Freezing the egg-bound topping is not recommended.

FAQ

Why does the crust turn soggy in the broth?
Hot cutlets drink too much liquid—drain briefly before simmering and avoid a hard boil.
Can I make katsudon ahead?
Fry cutlets and slice onion ahead, then simmer and bind the egg just before serving so it stays soft.
Do I have to add the egg in two stages?
One pour works, but two stages make a fluffier soft set that is less likely to dry out.
Is this the same as sauce katsudon?
No—this bowl uses sweet-savory broth and egg; sauce katsudon pours Worcestershire-style sauce without egg.
How do I control doneness for one serving?
Bind each portion in a small pan, cover about 1 minute, then add the rest of the egg to taste.

Origin and history

Katsudon is a rice bowl of fried tonkatsu simmered with onion in a sweet-savory broth and bound with egg. The egg-bound Kanto style became the national standard; sauce katsudon (e.g. Nagoya) is a different lineage.

From the Taisho to early Showa eras it settled into tonkatsu shops and diners as a filling meal for students and workers. Crisp coating, sweet-savory broth, and soft egg come together in one bowl.

This home-friendly egg-bound pork katsudon tips: slice the cutlet before the broth, and bind the egg in two additions.