Total Time
Prep 20 mins
Cook 24 mins

This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

Ingredients Nutrition


  1. Prepare rice, set aside to keep warm.
  2. Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
  3. Meanwhile beat the eggs in a large bowl.
  4. Mix flour, salt and pepper in a plate and pour panko in another plate.
  5. Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
  6. Cook in oil until browned on both sides, drain on paper towels.
  7. Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.
Most Helpful

5 5

just want to thank u, chia, 4 a winner recipe! my bf just love the crispy crust, the result of double crusting. he finished the whole bowl of katsudon, made with 2 chicken breasts. i smashed the breasts a little between clingwrap, with a frying pan. and the meat turned out very tender. thanks again!

5 5

VERY good! We loved the broth and double dipping the cutlets gives them the eggy texture that katsudon should have. After dipping and cooking the cutlets, I was left with about 1 cup of beaten egg, so while I kept the cutlets warm in the oven, I cooked the leftover egg mixture in the same pan in which I cooked the cutlets, and then served it on top of the katsudon. Chia, you've 'scooped' me on the katsudon, your recipe is replacing my old one. Total thumbs up, everyone was happy with dinner tonight! Thanks for the recipe!

5 5

Hubby said 5 stars and insisted that this is going into the regular rotation before I even sat down to have my first bite!! It was DELICIOUS. And pretty inexpensive if you use those little pork cutlets.