Our Favorite Katsu-don

Our Favorite Katsu-don

This is my family's recipe for Katsu-don. It's satisfying even with thin cuts of pork.

Ingredients: 4 servings

Pork cutlet
Pork loin (cutlet)
4 slices
To taste
Plain flour
2~3 tablespoons
Beaten egg
About 1/2
1~2 cups
Oil for frying
As needed
Sauce for the rice bowl
1 teaspoon
50 ml
50 ml
Soy sauce
50 ml
Japanese dashi stock
100 ml
Sesame oil
1 tablespoon
Hot cooked rice
4 bowls
4 or more
Green vegetable such as mitsuba for garnish
As needed
Shredded nori seaweed
As needed


1. Cut across the sinew of the pork loin in several places. With the side of the knife flatten the pork until 1.5 time in size. Sprinkle pepper and coat the pork with the flour, egg and panko. Keep the excess beaten egg aside to use later to finish the dish.
2. Deep-fry the pork in heated oil to 340°F/170℃. Don't move around the pork until the coating is set. After it cools down, slice the pork cutlet into bite sizes.
3. Cut the onion in half and slice into 5 mm along the fibre. Heat sesame oil and fry the onion until translucent. Meanwhile, bring the sake and mirin to a boil in a small saucepan to evaporate the alcohol. Add sugar, soy sauce and dashi stock and bring to a boil again.
4. Pour over the sauce to a special donburi pan or pan. Add the onion and simmer. Just before the onion is fully cooked, add the pork cutlet to the pan and simmer for a minute.
5. Pour over the leftover whisked egg and sprinkle the mitsuba and scallions. Cover and cook over medium heat for about a minute until the surface is set (ideally the egg is slightly runny inside). It is important to pour the egg between the cutlet slices.
6. Put the hot cooked rice in a bowl and arrange the pork cutlets. Pour over the sauce. Sprinkle with nori and serve.

Story Behind this Recipe

I learned this dish by watching a kitchen staff at a soba noodle restaurant make katsudon this way.