Dinner · Japanese

Japanese Katsudon (Pork Cutlet Rice Bowl)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 25, 2026

This katsudon turns a crispy pork cutlet into a cozy rice bowl, simmered in a sweet-savory broth and bound together with just-set eggs. It comes together fast once your cutlet is ready, and it is pure comfort food in a bowl. Serve it hot over fluffy sushi rice for a quick dinner that feels like takeout.

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Japanese Katsudon (Pork Cutlet Rice Bowl)

Why you'll love this

  • Restaurant-style comfort food in about 25 minutes.
  • Turns a single pork cutlet into a full, satisfying meal.
  • Silky soft-set eggs over fluffy rice.
  • Easy way to use up leftover tonkatsu.

EveryDayMeal recipe

Japanese Katsudon (Pork Cutlet Rice Bowl)

Prep
10m
Cook
15m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, thinly sliced
  • 1 cooked breaded pork cutlet (tonkatsu), sliced
  • 2/3 cup vegetable or dashi stock
  • 1 tablespoon, plus more to serve soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon granulated sugar
  • 2 eggs, beaten
  • 1 cup (uncooked) sushi rice, cooked
  • 2 tablespoons chives, chopped

Equipment

  • Medium skillet with lid
  • Small mixing bowl
  • Rice cooker or pot
  • Sharp knife

Instructions

  1. Heat the vegetable oil in a medium skillet over medium heat, then add the sliced onion and cook until soft and golden, about 5 to 7 minutes, so the sauce turns sweet and mellow.
  2. Lay the sliced pork cutlet in the center of the pan on top of the onions. In a small bowl, stir together the stock, soy sauce, mirin, and sugar until the sugar dissolves.
  3. Pour about three-quarters of the sauce around the cutlet and let it sizzle for a couple of minutes, so the liquid thickens slightly and the cutlet warms through.
  4. Pour the beaten eggs evenly around the cutlet and cover the pan. Cook for 2 to 3 minutes, until the egg is just set but still a little soft and glossy, which is what gives katsudon its signature texture.
  5. Divide the cooked sushi rice between two bowls, then slide half the egg and cutlet mixture on top of each. Sprinkle with chives, drizzle with a little extra soy sauce if you like, and serve right away.

Tips from the kitchen

  • Use a cooked, crispy tonkatsu cutlet for the best results; leftover or store-bought works great here.
  • Cover the pan after adding the eggs so they set gently without overcooking.
  • For richer flavor, use dashi stock instead of plain vegetable stock.

Estimated nutrition per serving: 620 cal · 28g protein · 68g carbs · 26g fat

Make it your own

  • Swap the pork cutlet for a breaded chicken cutlet to make chicken katsudon.
  • Add a handful of frozen peas or sliced scallions to the simmering sauce for color.
  • Top with shichimi togarashi or pickled ginger for extra kick.

Storing & make-ahead

Katsudon is best eaten fresh while the egg is soft. Store leftovers in an airtight container in the fridge for up to 1 day and reheat gently in the microwave, though the cutlet will lose some crispness.

Good to know

Do I have to make the pork cutlet from scratch?
No. Any cooked breaded pork cutlet works, including store-bought or leftover tonkatsu, which makes this a fast meal.
What is dashi and can I skip it?
Dashi is a Japanese stock that adds deep umami. You can use vegetable or chicken stock instead, though dashi gives the most authentic flavor.
How set should the eggs be?
Aim for just-set with a slightly soft, glossy finish. Fully firm eggs are fine for food safety but lose the signature silky texture.
Can I double the recipe?
Yes, but cook in two batches or a large pan so the eggs set evenly around each cutlet.

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