30-Minute Authentic Katsudon
A comforting Japanese rice bowl topped with crispy pork cutlets, sweet-savory onions, and lightly cooked eggs. Ready in just 30 minutes, this protein-rich dish is perfect for a quick dinner or meal prep.
Equipment
- 1 small pot (for dashi)
- 1 large frying pan with lid
- 1 medium bowl (for eggs)
- Knife and cutting board
- Rice cooker or pot for rice
Ingredients
For the Broth:
- 1 dashi packet or Awase Dashi/dashi powder/Vegan Dashi
- 1 cup water
- 2 tsp sugar
- 2 Tbsp mirin
- 2 Tbsp soy sauce
For the Katsudon:
- ½ onion about 4 oz / 113 g, thinly sliced
- 1 green onion/scallion sliced (for garnish)
- 3 large eggs 50 g each, without shell
- 2 tonkatsu breaded pork cutlets; deep-fried or baked; optional chicken alternative
- 2 servings cooked Japanese short-grain rice about 1⅔ cups / 250 g per serving
Instructions
- Prepare Your Ingredients : Before turning on the stove, gather all ingredients and equipment. Thinly slice ½ of a medium onion (about 4 oz / 113 g), ensuring the slices are even so they cook uniformly. Slice the green onion/scallion into thin rounds for garnish and set aside. Crack 3 large eggs into a medium mixing bowl. Using chopsticks or a fork, gently lift the whites and yolks 5–6 times, just enough to create small clumps. This preserves the contrast between the white and yolk in the final dish and prevents the whites from running together. Avoid fully whisking—the eggs should remain slightly marbled. Slice your 2 tonkatsu cutlets into approximately 1-inch (2.5 cm) thick slices for easier plating.
- Make the Dashi Broth: Place 1 cup of water in a small pot over medium heat and add 1 dashi packet (or substitute with Awase Dashi, dashi powder, or Vegan Dashi). Allow the water to come to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for 2 minutes. Shake the packet occasionally to extract maximum flavor. After simmering, remove and discard the dashi packet. Your flavorful broth is now ready and will be the base for the sweet-savory sauce in your Katsudon.
- Cook the Onion Base: In a large frying pan that can comfortably hold your cutlets, arrange the thinly sliced onions in a single layer. Pour the prepared dashi over the onions, ensuring they are partially submerged. Cover the pan with a tight-fitting lid to prevent evaporation. Turn the heat to medium and allow the onions to simmer gently until they become tender and nearly translucent, approximately 3–5 minutes. This step ensures the onions absorb the umami-rich broth and develop natural sweetness.
- Sweeten and Season the Broth: Once the onions are soft, stir in 2 tsp sugar and 2 Tbsp mirin. Mix gently to dissolve the sugar completely. Then, add 2 Tbsp soy sauce, combining it evenly with the liquid and onions. Taste carefully—the broth should be perfectly balanced between sweet and savory, creating the signature Katsudon flavor. Adjust seasoning if needed before adding the cutlets.
- Heat the Tonkatsu in the Broth: Gently place the sliced tonkatsu cutlets on top of the onion layer, ensuring each piece makes contact with the simmering liquid. Cover the pan and allow the cutlets to warm through for 2–3 minutes. The bottom of the cutlets will slightly soak in the broth, enhancing their flavor without losing crispness entirely.
- Add the Eggs: Evenly pour the prepared eggs in a circular, spiral pattern over the tonkatsu and onions. Avoid pouring directly at the edges, where the eggs can overcook quickly. The goal is a soft, custard-like layer that gently envelops the pork and onions. If desired, add the sliced green onions at this stage for a subtle aroma and garnish that will cook slightly with the eggs. Cover the pan again and simmer for 1 minute, or until the eggs are just barely set. The yolks should remain slightly runny, creating a luscious texture that complements the crispy pork.
- Prepare the Rice Base: While the eggs are setting, divide 2 servings of cooked Japanese short-grain rice into two large donburi bowls. Use a spoon or spatula to create a small indentation in the center for the tonkatsu topping. The rice should be hot and fluffy, forming a perfect base for the savory and sweet toppings.
- Assemble the Katsudon: Carefully slide the tonkatsu, onions, and partially set eggs from the pan onto the rice in each bowl. Ensure each serving receives an even portion of pork, onions, and egg for a balanced taste. If desired, spoon a little extra broth from the pan over the rice to enhance flavor and keep the dish moist.
- Garnish and Serve: Top each bowl with the reserved sliced green onions for freshness, aroma, and visual appeal. Serve immediately while hot. The combination of crispy pork, tender onions, and soft eggs over warm rice creates a comforting and satisfying meal that’s both flavorful and filling.
- Storage and Leftovers: If you have leftovers, transfer the remaining Katsudon to an airtight container and store in the refrigerator for 3–4 days. To reheat, gently warm in a pan over low heat or microwave until heated through, ensuring the eggs do not overcook.
Notes
- Katsudon is best served immediately to enjoy soft eggs and slightly crisp tonkatsu.
- Thinly slice onions to ensure even cooking and full absorption of the broth.
- Use Japanese short-grain rice for authentic texture and flavor.
- Marbling the eggs rather than fully whisking creates a visually appealing contrast and custardy texture.
- Baked tonkatsu or chicken katsu are excellent alternatives for a lighter version.
- Gently simmer the tonkatsu in the broth to enhance flavor without losing crispiness.
- Add a few drops of sesame oil or sprinkle toasted sesame seeds for extra depth.
