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    How to Make Katsudon (Pork Cutlet Rice Bowl) At Home-Japanese Taste

    How to Make Katsudon (Pork Cutlet Rice Bowl) At Home

    by Ayumi Matsuo

    Main Rice Bowl Pork Easy 30 Minute Meal Weeknight Meal

    Katsudon is a very popular arrangement menu of tonkatsu among both children and adults. In fact, it is one of the main Japanese rice bowl dishes, or donburi. In Katsudon, tonkatsu, or deep-fried pork cutlet and vegetables such as onions are simmered in a sweet, salty, umami soy sauce-based sauce, and beaten egg is added and cooked at the end. Finally, it is transferred on top of warm rice and served with miso soup. It is a very filling dish that does not need to be served with too many side dishes.

    Tonkatsu is a very special menu item for many Japanese people. Actually, Katsu also has a double meaning in Japanese. "Katsu" in tonkatsu is pronounced the same as "katsu=victory" in Japanese, so tonkatsu and katsudon are eaten as a good luck charm when there is an important exam or game, with the hope of winning.

    In our last recipe, we showed you how to make tonkatsu at home. This time, we are going to show you how to turn that tonkatsu into katsudon.

    Once you have prepared tonkatsu, you can make katsudon pretty quickly with only few seasonings and ingredients. We’re going to show you just how easy it is to make this dish at home, so we hope you’ll try it for yourself. Let us know how you like our katsudon in the comments below.


    Prep time: 10 mins

    Cook time: 10 mins

    Total time: 20 mins

    Total servings: 1

    Difficulty: Easy

    • 1 Piece of Tonkatsu (Deep-fried Pork Cutlet)
    • 2 Eggs
    • 1/2 Onion
    • 2 Shiitake Mushrooms
    • 150ml Water
    • 2 Tbsp Soy Sauce
    • 2 Tbsp Mirin
    • 1 Tbsp Sake
    • 1 Tbsp Sugar
    • 1 tsp Dashi Powder
    • 200-250g Cooked Rice

    Expert's Tip

    Yoshikawa Mirakutei II Advanced Deep Fry Pot 20cm SJ1024

    The choice of pot is very important to successfully deep-fry foods. The key to choosing the right pot is its depth to hold the right amount of oil, and its heat retention properties to maintain the right temperature for deep frying. It is also important to control the temperature properly during cooking and to drain excess oil from the batter to avoid failure. This pot from Yoshikawa has all of the above functions in one and is specially designed for deep frying.


    Tonkatsu, onions, shiitake mushrooms, and rice Seasonings for katsudon
    1) Gathering the Ingredients Together

    Gather the ingredients together.

    Note: Our recipe is for 1 portion of katsudon. If you're making more than 1 portion of katsudon, simply multiply the measurements we provide by the number of portions you want to make. 

    Slicing the onions Slicing the shiitake mushrooms
    2) Preparing the Vegetables, Tonkatsu, and Eggs

    Slice the onion, shiitake mushrooms, and tonkatsu into small pieces. Beat the eggs. 

    Simmering the sauce for katsudon Adding the onions and the shiitake mushrooms Adding the tonkatsu to the sauce and veggies
    3) Making the Sauce for Katsudon

    Add the water and seasonings into a small frying pan and bring it to a simmer over medium heat. Once simmering, add in the sliced onions and shiitake mushrooms and cook for 3-4 minutes or until tender. When tender, add in the sliced tonkatsu. 

    Adding the beaten egg Cooking the egg through Finished katsudon
    4) Adding the Beaten Egg

    Lastly, add the beaten egg to the pan making sure to mostly spread it over the vegetables. Continue cooking for 1 minute, and then stop the heat and cover it for another minute to finish cooking the egg. Transfer the mixture over a bowl of rice and it's done! 

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