Easy Homemade Katsudon (Pork Cutlet Rice Bowl)
5-Minute Homemade Katsudon Recipe | Simple Sauce Included
Experience the perfect harmony of crispy pork cutlet and sweet-savory sauce right at home! This incredibly simple Katsudon recipe is a game-changer, making restaurant-quality meals accessible even for solo diners.
Rice Bowl Ingredients & Garnish- 1 Pork cutlet (prepared to your liking)
- 1/2 Onion (medium-sized)
- 1 Egg
- 1 Bowl of warm rice
- A little scallion or chives (for garnish)
Perfectly Balanced Katsudon Sauce- 70-100mL Water
- 3 Tbsp Soy sauce
- 3 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Sugar (heaping)
- 1/3 Tbsp Dashi granules (like Hondashi)
- 70-100mL Water
- 3 Tbsp Soy sauce
- 3 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Sugar (heaping)
- 1/3 Tbsp Dashi granules (like Hondashi)
Cooking Instructions
Step 1
First, let’s make the delicious Katsudon sauce. In a pot, measure out 70-100mL of water. If you prefer a more generous sauce, use 100mL; for a slightly thicker consistency, opt for 70mL. Add 3 tablespoons of soy sauce, 3 tablespoons of mirin, 1 heaping tablespoon of sugar, and about 1/3 tablespoon of dashi granules (or a similar umami seasoning). Stir everything together until well combined. Making the sauce in advance will make the cooking process much smoother.
Step 2
Now, let’s prepare the ingredients for the rice bowl. Peel and thinly slice the onion. For garnish, I’m using scallions (or chives) for a fresh onion flavor, but green onions would also work nicely. Feel free to choose your preferred garnish.
Step 3
Crack the egg into a bowl. Using a fork or chopsticks, gently beat the egg until the yolk and white are just combined. You don’t need to whisk it vigorously.
Step 4
Prepare the pork cutlet. Fry it until golden brown and crispy. If you’re concerned about oil splatter or find frying cumbersome, you can achieve a wonderfully crispy exterior and moist interior by baking it in an air fryer or oven! Once cooked, cut the pork cutlet into bite-sized pieces.
Step 5
In a shallow pan or pot, combine the pre-made Katsudon sauce and the sliced onions. Cook over medium heat for about 3-4 minutes, until the onions become slightly translucent and tender. This step allows the natural sweetness of the onions to meld into the sauce, creating a richer flavor profile.
Step 6
Once the onions are tender, carefully arrange the cut pork cutlet pieces over the sauce. You can gently press them down slightly so they absorb some of the sauce’s flavor.
Step 7
Now, gently pour the beaten egg over the pork cutlet. Try to distribute it evenly, allowing the egg to softly coat the cutlet.
Step 8
Reduce the heat to very low. Cover the pan with a lid or another suitable object for about 1 minute. The goal is to cook the egg until it’s just set but still slightly moist and tender, not fully firm. Overcooking will result in a dry egg.
Step 9
Fill a bowl with warm rice. It’s best to level the surface slightly, as you’ll be pouring sauce over it to mix in.
Step 10
Carefully place the sauced pork cutlet and egg mixture on top of the rice. Finally, sprinkle the chopped scallions or chives over the top as a garnish. Your beautiful Katsudon is now ready!
Step 11
Enjoy your delicious homemade Katsudon, rivaling that of your favorite restaurants! Bon appétit!
