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Katsudon – crispy pork cutlet and egg on rice

  • Author: Mai
  • Yield: 1 1x


Japanese cripsy pork cutlet with eggs served on top of a fluffy bed of rice. Perfect comforting dish!




  • 1 pork cutlet (can also use shoulder cut or chicken too)
  • Salt & pepper
  • 2 eggs
  • flour
  • Panko flakes
  • Oil for deep frying

Broth & eggs

  • 1 sliced onion
  • 1 cup stock (I used bonito instant dashi, which you can get from Japanese stores, you can use normal chicken/veggie stock too)
  • 1.5 tbsp soy sauce
  • 2 tsp sugar 
  • 1 tbsp Mirin
  • 2 tsp Sake / cooking wine (optional)


  • Spring onions
  • 1 bowl of cooked rice


  1. Season the pork with salt and pepper then gradually coat it in flour, then egg, then panko flakes.
  2. Deep fry until it’s golden and crispy (about 5mins on each sides). Once done, let it rest and slice into strips
  3. Make the broth by mixing the stock, soy sauce, sugar, mirin, and sake/cooking wine
  4. In a heated pan, add the chopped onions and pour the broth in
  5. Once the onions are soft, add the cutlet into the middle of the pan
  6. Beat some eggs (i usually just add a second egg to the one we used in step 1) and pour it around the cutlet
  7. Let it cook for 30 seconds, add some garnishes of your choice such as spring onion, sesame seeds, nori etc.
  8. Serve on a bed of rice


  • Cuisine: Japanese