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A delicious featured image of crispy golden-brown breaded cutlets served over steamed rice with fresh garnishes in authentic Japanese Katsu Bowls.
Isabella

Best Japanese Katsu Bowls (Katsudon)

A quintessential Japanese comfort dish featuring a crispy, golden-fried pork or chicken cutlet simmered in a savory dashi-soy sauce with onions and velvety, soft-set eggs. This recipe utilizes a professional 'two-pour' egg technique to achieve a restaurant-quality custard texture over steaming short-grain rice.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pork loin chops or chicken breasts approx. 6oz each
  • 1/2 cup all-purpose flour
  • 3 large fresh eggs 1 for dredging, 2 for the sauce
  • 1 cup Panko breadcrumbs
  • Neutral oil for frying vegetable or grapeseed
  • 2 cups cooked Japanese short-grain rice must be hot
  • 1/2 medium onion, thinly sliced
  • 1/2 cup dashi stock
  • 1.5 tablespoons Japanese soy sauce
  • 1.5 tablespoons mirin
  • 1 teaspoon granulated sugar
  • Salt and black pepper to taste
  • Optional: 1 green onion, sliced for garnish

Equipment

  • Meat mallet or rolling pin
  • Three shallow dredging bowls
  • deep fry thermometer
  • Heavy-bottomed frying pan or Dutch oven
  • wire cooling rack
  • Small non-stick omelet pan (for simmering)
  • Chef’s knife
  • Cutting board
  • Rice cooker or medium saucepan

Method
 

  1. Pound the pork or chicken to an even thickness of 1/2 inch using a meat mallet. Make small vertical cuts into the fat cap of the pork to prevent curling during frying.
  2. Season the meat with salt and pepper. Set up a breading station: one bowl with flour, one with one beaten egg, and one with panko breadcrumbs.
  3. Dredge the meat in flour, shaking off the excess. Dip into the beaten egg, then press firmly into the panko until fully coated.
  4. Heat neutral oil to 340°F (170°C) in a heavy pan. Fry the cutlets for 3-4 minutes per side until they reach a deep mahogany gold.
  5. Remove the katsu and let it rest on a wire rack for at least 5 minutes to keep the breading crisp. Slice into thick strips.
  6. In a small shallow pan, combine dashi, soy sauce, mirin, and sugar. Add the sliced onions and simmer over medium heat until translucent.
  7. Place the sliced katsu strips directly on top of the simmering onions.
  8. Lightly beat the remaining two eggs, leaving visible streaks of whites and yolks. Pour two-thirds of the egg (mostly whites) around the katsu and cover with a lid for 30 seconds.
  9. Remove the lid, pour the remaining yolks over the center of the katsu, cover for another 15 seconds, and then remove from heat.
  10. Carefully slide the katsu and egg mixture over a bowl of hot rice, ensuring the sauce soaks into the grains. Garnish with green onions if desired.

Notes

For the best results, do not over-mix the eggs; the contrast between the whites and yolks is key to the texture. If you don't have dashi, substitute with light chicken stock and a drop of fish sauce. To keep the katsu crispy, avoid simmering it in the sauce for more than a minute.