Katsudon (Pork Cutlet Rice Bowl)

From the kitchen of Carly

Japanese rice bowl: a crispy panko pork cutlet sliced and simmered with onions and beaten egg in a sweet dashi-soy broth, all spooned over hot rice. Dinner in 25 minutes if you start with a store-bought tonkatsu. Cover the pan when the egg goes in. The steam is what cooks the tops without you having to flip a delicate egg.

Katsudon (Pork Cutlet Rice Bowl)

Crispy pork cutlet, sweet caramelized onions, and silky half-set eggs draped over rice in under 25 minutes. The trick is buying or making the tonkatsu ahead, then building the whole bowl in one small skillet. It's comfort food that tastes like you have a better handle on your life than you probably do.

Prep
5 min
Cook
20 min
Total
25 min
Servings
2
Difficulty
easy

Ingredients

2 servings

  • 1 tbspvegetable oil
  • 1 largeyellow onion, thinly sliced
  • 1 large cutlet (250g)tonkatsu (panko-crusted pork cutlet, store-bought or homemade)
  • 3/4 cup(150 ml)dashi or vegetable stock
  • 1 tbspsoy sauce
  • 1 tspmirin
  • 1 tspgranulated sugar
  • 2large eggs, lightly beaten
  • 200 g (about 2 cups cooked)cooked sushi or short-grain rice
  • 2 tbspfresh chives or scallion greens, finely chopped

Instructions

  1. Reheat the tonkatsu cutlet if it's cold. The oven at 350°F for 5 minutes works, or 90 seconds in an air fryer at 360°F.

  2. Slice the warm tonkatsu crosswise into 1-inch strips. Set aside.

  3. Heat the vegetable oil in a small skillet (about 8 inches across) over medium heat.

  4. Add the sliced onion. Cook 6 to 8 minutes, stirring occasionally, until soft and starting to caramelize at the edges.

  5. Arrange the sliced tonkatsu on top of the onions in a single layer, fanning the strips so they cover most of the pan.

  6. In a measuring cup, whisk together the dashi (or vegetable stock), soy sauce, mirin, and sugar.

  7. Pour about three-quarters of the dashi mixture around the tonkatsu. Bring to a simmer over medium-high heat. Let it bubble 1 to 2 minutes; the sauce thickens slightly and the tonkatsu absorbs flavor.

  8. Pour the beaten eggs in a slow swirl around the tonkatsu. Cover the pan with a lid (or foil) and cook 2 to 3 minutes, until the egg whites are set but the yolks are still glossy and slightly soft.

  9. Divide the cooked rice between 2 deep bowls. Slide the tonkatsu-and-egg mixture from the pan onto the rice, keeping the layers intact.

  10. Drizzle a little of the remaining dashi mixture over the top if you want extra umami.

  11. Scatter chives and serve immediately.

Tips from the kitchen

  • Slice the tonkatsu while still warm so it stays tender and takes the broth. Cold cutlet will steam and toughen.
  • Cook the eggs with the lid on and watch for that glossy yolk. You want them just set on the edges, still runny in the middle. Overcooked egg yolks are a missed opportunity.
  • If you make tonkatsu from scratch ahead of time, rewarm it for exactly 5 minutes in a 350°F oven before slicing. It keeps the crust from getting soggy.

Variations

  • Chicken katsudon: Use a store-bought breaded chicken cutlet instead of pork. Cook time stays the same, flavor lightens up.
  • Vegetable version: Skip the cutlet entirely and pile sautéed mushrooms, zucchini, and snap peas where the tonkatsu would go. Add a touch more soy sauce for depth.
  • Shrimp katsudon: Swap in panko-fried shrimp. Layer them the same way and reduce the simmering time to 1 minute so they don't toughen.

Make ahead and storage

Leftovers keep in the fridge for 2 days, but eat within a few hours while the rice and egg are at their best. Reheat gently on the stovetop with a splash of broth if you must, though this bowl is made for eating right now.

Substitutions
  • tonkatsu cutlet to chicken katsu, store-bought breaded chicken, or thick fried tofu. Tofu version is the vegetarian path. Use 250g pressed firm tofu, panko-crusted and fried 3 minutes per side.
  • dashi to vegetable stock + 1 tsp soy sauce, or instant dashi powder. Real dashi is best (kombu + bonito). Vegetable stock works for a vegetarian version.
  • mirin to 1 tsp sake + 1/2 tsp sugar. Mirin is sweet rice wine; this combination approximates the flavor.

Pairs well with: A small side of pickled vegetables (tsukemono), A bowl of miso soup to start, Hot green tea or cold beer