Katsudon: Savory Japanese Chicken or Pork Cutlet and Egg Rice Bowl

Dive into the comforting world of Japanese cuisine with this mouthwatering Katsudon recipe. This iconic dish transforms crispy fried cutlets into a succulent, flavor-packed meal that will transport your taste buds straight to Tokyo!

In Japan, the art of cooking often embraces unique textures and flavors. While Western cuisine typically prizes crispiness, Japanese dishes like Katsudon celebrate the harmonious blend of crispy-turned-tender textures. This culinary approach creates a delightful eating experience that’s both satisfying and unexpected.

Katsudon exemplifies this cooking philosophy perfectly. It starts with a crispy chicken or pork cutlet, which is then simmered in a savory-sweet dashi broth and topped with silky eggs. The result? A bowl of pure comfort that’s greater than the sum of its parts.

This dish is not only delicious but also practical. It’s an excellent way to repurpose leftover katsu, transforming it into an entirely new meal that’s arguably even more delightful than the original. The crispy coating of the katsu becomes a sponge for the flavorful broth, creating a dish that’s rich in umami and utterly satisfying.

Ready to embark on a Japanese culinary adventure? Let’s dive into the world of Katsudon and discover why this dish has captured hearts (and stomachs) worldwide!

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Ingredients

• 1/3 cup (80ml) dashi, or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) sake
• 2 teaspoons (8g) sugar
• 2 teaspoons (10ml) mirin
• 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional
• 1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips
• 2 large eggs
• 2 scallions, white and light green parts only, thinly sliced, plus more for garnish
• Steamed white or brown rice, for serving

Directions

1. Start by creating your flavorful broth. In a small saucepan or donburi pan, combine dashi, soy sauce, sake, sugar, and mirin. Bring this aromatic mixture to a gentle simmer over medium heat. If you’re using onion, now’s the time to add it. Let it simmer until tender, which takes about 5 minutes. This step infuses the broth with extra depth and sweetness. Next, add your sliced fried cutlet to the simmering broth. Let it bathe in those delicious flavors for about a minute. While that’s happening, prepare your egg mixture by beating together eggs and scallions in a small bowl. Now comes the magic moment! Pour your egg mixture over the cutlet, allowing it to spread around the broth. Cover the pan and let it cook until the eggs reach your desired consistency. For very soft eggs, about a minute should do the trick. If you prefer them a bit more set, give it two minutes. Once your eggs are perfect, it’s time to assemble. Slide this heavenly combination of broth, egg, and chicken onto a bowl of steaming rice. The rice will soak up the savory-sweet broth, creating a perfect base for your katsudon. Sprinkle with extra scallions for a fresh, green finish, and serve immediately. Enjoy your homemade Katsudon – a true taste of Japanese comfort food!