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Katsudon and Rice Bowl

Japanese Katsudon and Rice Bowl

This delicious Japanese dish is serious comfort food! Breaded pork cutlets are fried and then served with egg over rice in a bowl with a sweet and savory broth! Your whole family will love it!
Prep Time 25 mins
Cook Time 25 mins
Course Main Course
Cuisine Japanese
Servings 4 people


  • ½ lb thin cut pork loin chops approximately 4 each
  • 4 eggs 1 for breading the pork, 3 reserved
  • 3 tablespoon flour for dusting the cutlets
  • salt to taste
  • pepper to taste
  • 1 cup panko I used Kikkoman
  • ¼ - ½ cup olive oil plus extra if needed
  • 1 onion sliced thinly
  • 3 ts mirin I used Aji-Mirin from Kikkoman
  • 2 tablespoon soy sauce I used Kikkoman
  • ¾ cup chicken broth
  • 1 ts sugar
  • 2 green onions sliced


  • Add salt and pepper to both sides of your pork cutlets, and then dust lightly with flour.
    Pork cutlets dusted with flour
  • Lightly beat one egg. Place in one container, and place the cup of panko in a separate container. Dip each cutlet into the egg, allowing the excess to run off. Then dip both sides into the panko, covering both sides with the bread crumbs. Thinly slice your onion and set aside.
    Pork cutlets with panko
  • Heat up your oil in a skillet (cast iron preferred) over medium high heat. You can start with ¼ cup of oil, and add additional if necessary. Once the oil is hot, place your cutlets into the skillet, and fry both sides for approximately 4-5 minutes each or until both sides are golden brown. Keep an eye on them and turn as necessary to prevent from burning. Once cooked drain on paper towels.
    Frying pork cutlets or katsudon
  • Turn the heat down to medium. Remove the pan from the heat source, and then scrape and remove the bits from your skillet (there is likely to be panko etc in the pan).
    Scraping bits from the skillet
  • Make your broth: mix the chicken broth, mirin, sugar, and soy sauce together. Add to the skillet (after bits removed) and then add your onions, and allow to simmer for around 2-4 minutes until slightly softened.
    onions simmering in broth
  • In the meantime, take your drained pork cutlets, and slice them into pieces as in the image. Lightly beat the remaining 3 eggs.
    Sliced pork cutlets
  • Add the sliced pork cutlets to the top of the onions that are simmering in the broth. Then add the lightly beaten eggs to the skillet, pouring around the cutlets. Keep the heat around medium or medium low, and continue to cook until the egg is set. Cover the skillet to help it along.
    Japanese Pork Katsudon and onions
  • That's it! Serve over hot steaming rice in a bowl and garnish with green onions!
    Japanese Katsudon and Rice Bowl frying


Enjoy this delicious Japanese Pork Katsudon Rice Bowl anytime you desire some comfort food or a taste of Japan!  Your whole family will love this yummy dish!  Garnish with green onions, and perhaps serve with some sake.  :-)
Keyword katsudon, pork, ricebowl
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