Katsudon
A pork cutlet simmered for ninety seconds in dashi and onion with egg poured over, slid onto rice. Forty minutes.
Photograph credit: Katsudon 001 (image of katsudon on Wikidata Q702028) by Ocdp · CC0 · Wikimedia Commons
Photograph credit: Egg katsudon with green leek by Ле Лой · CC0 · Wikimedia Commons
Making Katsudon
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Cut each tonkatsu across into 2 cm strips, keeping the shape.
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Bring the dashi, soy sauce, mirin and sugar to a simmer in a small frying pan.
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Add the sliced onion and simmer 5 minutes, until translucent.
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Lay the sliced tonkatsu on top of the onion in a single layer.
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Simmer 90 seconds so the underside takes up the broth but the crust stays crisp on top.
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Pour two thirds of the beaten egg over in a spiral and cover for 45 seconds.
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Pour the remaining egg over and cover for 30 seconds more.
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Take the pan off the heat while the top egg is still glossy and slightly runny.
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Slide the whole thing onto a bowl of hot rice, keeping the arrangement intact.
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Scatter the spring onions and shichimi over and eat at once.
Related guide: Choosing rice.
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Small Things That Help
- Egg in two additions.
- Off the heat while the top is still runny.
- Slide it on; do not spoon it, or you break the set.
If You're Missing Something
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Serving Suggestions
- Miso soup
- Pickled ginger
- Green tea
Sides from the same cuisine on this site: Nasu Dengaku.
Keeping and Reheating
None. It has to be eaten within a minute or two.
Katsudon Nutrition Facts
No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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