How To Make Katsudon

Katsudon is a widely known dish that was first seen in the Japanese cuisine. It consists of the Japanese terms ‘tonkatsu’ for pork cutlet and ‘donburi’ for rice bowl dish’. There are variations of this dish, one which uses chicken as an alternative for pork. This recipe takes about 30 minutes.


• 1 Tonkatsu (scoured)
• Flour
• Bread crumbs
• 1-2 eggs (beaten)
• 1 cup water
• 1 tbsp soy sauce
• 1/2 tbsp brown sugar
• 1/4 cup dashi
• Sea salt and black pepper to taste
• Steamed rice
• Roasted seaweed (thinly sliced)
• Green onions (finely chopped, optional)
• White onions (chopped)
• Oil (for frying)


Season the scoured tonkatsu with salt and freshly ground black pepper on both sides.
Coat with flour.
Dip into the egg mixture.
Coat with breadcrumbs.
Set a frying pan over medium-high heat.
Add oil and let it heat.
Fry the tonkatsu for 4 minutes on each side or until golden brown.
Remove and let it cool for a few minutes.
Slice the meat into pieces.
Set aside.

Set a small pot over medium heat.
Add water, dashi, brown sugar, and soy sauce.
Bring the sauce mixture to a boil.
Set aside.

Set a saucepan over high heat.
Pour the sauce mixture into the pan.
Add the sliced white onions and let it boil.
Bring to medium heat.
Add the sliced meat on top of the sauce and onion mixture.
Pour another amount of the sauce mixture over the meat.
Add the beaten egg.
Sprinkle the green onions on top of the meat.
Cover and let it simmer for 2 minutes.
Remove from heat.

Put steamed rice in a small or medium bowl.
Pour some of the remaining mixture on over the rice.
Mix it up with the rice.
Slide over the tonkatsu dish on top of the rice.
Serve and enjoy!

How To Make Katsudon
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