Katsudon is rice, egg, and sauce topped with a pork cutlet. It is a very commonly cooked at home and it is prepared differently in almost every district in Japan. Many Japanese restaurants serve katsudon, most commonly in udon restaurants.

Yield: 2 servings
Time: 20 minutes

  • 3 pork chops, bones removed (1/2 lb)
  • 2 bowls of steam rice
  • 1 egg, beaten (for cutlet)
  • 2 eggs, beaten (for sauce)
  • 1 cup Panko (or breadcrumbs)
  • 1/2 medium onion (sliced)
  • 3 tsp mirin
  • 4 tsp soy sauce
  • 1 tsp sake
  • 3 tsp sugar
  • 1 tsp hondashi
  • 1/4 cup flour
  • 2 tsp chopped seaweed (optional)
  1. Cut through any visible tendons on the chops, then pound the meat to tenderize. Season both sides with salt and pepper
  2. Sprinkle flour on both sides of each pork chop then dredge in egg. Cover with Panko
  3. Heat oil to 375°F (190°C) and fry pork chops until golden brown (about 2 minutes on each side)
  4. Remove the pork from the pan and slice into 1/2 inch strips
  5. Boil 1 1/2 cups of water in frying pan, then add hondashi
  6. Add mixed spices (mirin, soy sauce, sake and sugar) then stir in onion
  7. After the mixture boils, cover for 3 minutes over high heat
  8. Add cutlet and cook for one minute over high heat
  9. Drizzle egg over mixture in and cover again for 30 seconds on high (longer if you prefer your eggs well done)
  10. Serve in a bowl over steamed rice (sprinkled with chopped seaweed if desired)


  1. Hmm... yummy!
    Keep up the good work!
    I must say that you are very beautiful!

  2. Mai, I just made this for dinner tonight. It is delicious. Seriously, thank you so much for posting all these wonderful recipes. I am now making a lot of Japanese dishes which I did not know how to make before. I have always overcooked the pork chops. But I cooked them according to your direction this time and they turned out PREFECT! Juicy and tender! Thanks again.

  3. I'm so glad you liked this recipe! It really makes me happy to hear that and motivates me to post more! Thanks so much, Elaine!