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Katsudon (Japanese Pork Cutlet Rice Bowl)
Katsudon is a classic Japanese comfort dish featuring a crispy breaded pork cutlet (tonkatsu) served over steamed Japanese rice in a donburi bowl, finished with lightly beaten egg and a savory dashi-based sauce. This nikkei-style preparation taught by chef Hajime Kasuga brings together the flavors of Japanese home cooking.
Ingredients
For the Cabbage Salad
- 100 g Cabbage heart (finely shredded)
For the Katsu Sauce
- 3 tbsp Ketchup (sweet variety)
- 2 tbsp Apple purée
- 2 tbsp Worcestershire sauce
- 1 tbsp Mirin
For the Katsudon
- 200 g Japanese short-grain rice (washed and cooked with kombu)
- 2 piece Egg (for katsudon finish) (lightly beaten, not fully homogenized)
For the Katsudon Sauce
- 150 ml Dashi stock (from dehydrated bonito pellets)
- 0.5 piece White onion (sliced)
- 2 tbsp Soy sauce
For the Tonkatsu
- 300 g Pork loin chop (cut into 2 fillets, score fat edge, tenderize)
- 50 g All-purpose flour (for dredging)
- 1 piece Egg (beaten)
- 80 g Panko breadcrumbs
- 500 ml Neutral oil for frying (heat to 170-180°C)
Steps
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1Prepare the pork: Cut into 2 fillets 1.5 fingers thick. Score fatty edge to prevent curling. Tenderize with meat mallet.Tip: Scoring the fat edge keeps cutlets flat during cooking.~5 min
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2Season with salt and pepper. Dredge lightly in flour, dip in beaten egg, coat in panko breadcrumbs.Tip: Light flour coating — just enough for egg to adhere.~5 min
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3Deep fry in oil at 170-180°C until golden brown. Drain on paper towels.~8 min
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4Make katsu sauce: combine ketchup, apple purée, Worcestershire, sugar, mirin, and garlic over low heat until thickened.~5 min
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5Make cabbage salad: shred cabbage finely, dress with olive oil and lemon (3:1 ratio).Tip: Adding vinaigrette gives it a Nikkei-Peruvian touch.~5 min
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6Make katsudon sauce: simmer dashi with sliced onion, mirin, and soy sauce until onion softens.~5 min
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7Assemble: slice tonkatsu, place over rice in donburi bowl, pour hot dashi sauce, drizzle lightly beaten egg over top, cover briefly to set.Tip: The egg should look like ribbons — not fully homogenized.~3 min
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8Garnish with parsley and sesame seeds. Cover donburi with lid — lift at table to reveal aroma.Tip: Serving covered is traditional Japanese style.~2 min
Nutrition (per serving)
680
Calories
38g
Protein
72g
Carbs
24g
Fat
3g
Fiber
Cultural Context
Katsudon is a beloved Japanese comfort food with Western-influenced origins — 'tonkatsu' literally means 'pork cutlet' and reflects the Meiji-era adoption of Western-style breaded cutlets into Japanese cuisine. In Peru's nikkei community, it is a cherished family celebration dish, often made on weekends with the whole family gathered together.