Authentic Japanese Katsudon Recipe: A Hearty Meal Made at Home
Easy Homemade Japanese Pork Cutlet Rice Bowl (Katsudon) Recipe with Special Sauce
Learn how to make authentic Japanese Katsudon at home with this easy-to-follow recipe! Crispy fried pork cutlet is layered over sweet and savory simmered onions and a tender, gently cooked egg, all served atop a bed of warm rice. It’s a satisfying and impressive meal. We’ll share the perfect sauce ratio and detailed steps for this classic pork cutlet rice bowl.
Main Ingredients- 1 bowl of warm rice
- 1 piece of Tonkatsu (pork cutlet, store-bought or homemade)
- 1/2 medium onion
- 2 fresh eggs
- A small amount of green onion (for garnish)
Sweet & Savory Katsudon Sauce- 2 Tbsp soy sauce (Japanese or regular)
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp oligosaccharide or corn syrup
- 50 ml water
- A little cooking oil (for sautéing)
- 2 Tbsp soy sauce (Japanese or regular)
- 2 Tbsp mirin (sweet rice wine)
- 1 Tbsp oligosaccharide or corn syrup
- 50 ml water
- A little cooking oil (for sautéing)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for your Katsudon. You’ll need one bowl of warm rice, one piece of crispy fried tonkatsu, half an onion, two fresh eggs, and a small amount of green onion for garnish.
Step 2
If your tonkatsu is already fried, place it on a paper towel for a moment to drain any excess oil. Then, slice it vertically into strips about 1 to 1.5 cm thick, making them easy to place on top of the rice.
Step 3
Peel and wash the onion, then thinly slice it into strips that are similar in length to your tonkatsu slices. This slicing method will ensure the onion becomes tender when simmered with the sauce.
Step 4
Wash the green onion and pat it dry. Finely chop it into small pieces for garnishing. This will add color and aroma to the finished dish.
Step 5
Crack the two eggs into a bowl. Lightly beat them until the yolks and whites are just combined. You don’t need to whisk them vigorously.
Step 6
Lightly grease a frying pan with cooking oil and heat it over medium-low heat. Add the sliced onions and sauté until they become translucent. This step brings out the natural sweetness of the onions and softens them.
Step 7
Once the onions start to turn transparent, add the soy sauce (2 Tbsp), mirin (2 Tbsp), and oligosaccharide or corn syrup (1 Tbsp) to the pan. Stir well to combine. Then, pour in the water (50 ml) and bring to a simmer over medium-high heat. Cook until the sauce thickens slightly. Keep an eye on it to prevent burning.
Step 8
When the sauce has thickened, arrange the sliced tonkatsu pieces over the sautéed onions. Place the tonkatsu in the center and then carefully pour the beaten egg mixture around the edges and over parts of the tonkatsu.
Step 9
The key here is not to fully cook the egg. You want the egg whites to be set but the yolk to remain slightly runny. To achieve this, turn off the heat just after pouring the egg. The residual heat from the pan will gently cook the egg, leaving it moist and tender.
Step 10
Finally, it’s time to assemble your Katsudon! Carefully transfer the tonkatsu, onion, and egg mixture from the pan onto the warm bowl of rice. Sprinkle the chopped green onions over the top for garnish. Your delicious Katsudon is now complete. Enjoy your meal!