Katsudon is one of Japan’s most beloved comfort foods—a perfect marriage of crispy breaded pork cutlets, fluffy steamed rice, and savory-sweet flavors. Served in a single bowl, this dish is satisfying, hearty, and surprisingly easy to make at home. Whether you’re craving Japanese cuisine or need a filling one-bowl meal, katsudon hits the spot every time.
Why Everyone Will Love This Recipe
- Combines crispy fried pork with steamed rice—what’s not to love?
- A complete meal in one bowl, perfect for lunch or dinner.
- Made with simple ingredients you likely already have.
- Rich in flavor but easy enough for beginner cooks.
- Customizable—add sauces, onions, or extra egg for your preferred style.
What Is Katsudon?
Katsudon is a traditional Japanese rice bowl dish made with “tonkatsu” (breaded, deep-fried pork cutlet) sliced and placed over hot steamed rice, often topped with egg and onion simmered in a savory sauce. The name combines "katsu" (cutlet) and "don" (short for "donburi," meaning rice bowl). While variations exist across Japan, the base always involves crispy pork and a warm, comforting rice base—making it a go-to dish for students, workers, and home cooks alike.
Cooking Tips
- Use panko breadcrumbs for that signature crispy crust—regular breadcrumbs won’t give the same texture.
- Pound the pork loin slices slightly for even cooking and tenderness.
- Don’t skip the flour–egg–panko sequence—this triple coat is key for a crisp, golden exterior.
- Fry in oil that’s at 350°F (175°C) for best results.
- Serve over hot rice immediately after frying to preserve crispness.
Frequently Asked Questions
Can I use chicken instead of pork?
Yes! You can substitute pork loin with boneless chicken thighs or breasts for a variation called chicken katsudon.
What kind of rice is best for katsudon?
Use short-grain Japanese rice or sushi rice. It should be sticky enough to hold together in the bowl.
Can I bake the cutlets instead of frying?
Yes, but expect a slightly different texture. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.
Is katsudon served with sauce?
Classic katsudon includes an egg-onion broth topping. This simplified version can be served with tonkatsu sauce or soy sauce if desired.
Can I make this gluten-free?
Yes! Use gluten-free panko, cornstarch instead of flour, and tamari instead of soy sauce for a GF version.
How to Store Katsudon
Store leftover cutlet slices and rice separately in airtight containers in the refrigerator. They will keep for up to 3 days. Reheat the rice in the microwave with a splash of water, and warm the cutlets in the oven to maintain crispiness.
How to Freeze Katsudon
Freeze the cooked cutlets (before slicing) in an airtight container or freezer bag for up to 1 month. Thaw in the refrigerator overnight and reheat in the oven until crisp. Cooked rice can also be frozen separately and microwaved with a damp paper towel when ready to serve.
Ingredients
How to Make Katsudon
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In a shallow bowl, whisk together eggs with a pinch of salt and pepper.
In a shallow bowl, whisk together eggs with a pinch of salt and pepper.
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Dredge each pork loin slice in flour, dip into the beaten eggs, then coat thoroughly with panko.
Dredge each pork loin slice in flour, dip into the beaten eggs, then coat thoroughly with panko.
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Heat oil in a skillet over medium heat. Once hot, fry each pork slice until golden brown on both sides—about 3–4 minutes per side. Drain on paper towels.
Heat oil in a skillet over medium heat. Once hot, fry each pork slice until golden brown on both sides—about 3–4 minutes per side. Drain on paper towels.
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Slice the cutlets into strips. Place hot steamed rice in serving bowls, lay the cutlets on top, and garnish with spring onion.
Slice the cutlets into strips. Place hot steamed rice in serving bowls, lay the cutlets on top, and garnish with spring onion.
Serve hot, optionally drizzling with sauce or topping with more egg.
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