Katsudon (Japanese Dish)

"A famous Japanese pork dish that my mom/sis often makes. Had to ask how this was done since I just miss this so much! Asking details from sis was a bit difficult since she just eyes it. I usually substitute it with chicken too and I still love it although she raised her eyebrow when I told her that :D Well, I love to give myself options! :)"
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Rinshinomori photo by Rinshinomori
photo by Pneuma photo by Pneuma
Ready In:
1hr 35mins
8 pieces


  • 8 eggs, scrambled separately (but do this after the meat's fried)
  • Marinade

  • 1 kg pork chop (or sliced chicken breasts)
  • 15 kumquats, squeezed juice (can sub it with calamansi or 2 lemons )
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper
  • 12 cup onion, chopped
  • For dredging

  • 1 cup flour, as needed
  • 3 eggs
  • 1 cup panko breadcrumbs, as needed
  • For frying

  • 1 cup cooking oil, for deep frying, as needed
  • Stock

  • 2 cups dashi stock or 2 cups water
  • 12 cup soy sauce
  • 14 cup onion, chopped
  • 14 cup leek, chopped
  • 2 tablespoons rice wine or 2 tablespoons mirin
  • 1 tablespoon sugar
  • Garnish

  • 2 green onions, chopped
  • Serve with

  • 8 cups steamed rice, cooked and each cup placed on a big bowl


  • Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes --.
  • Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
  • Heat oil until it's really hot and ready for frying. Fry each side of the meat until golden brown, drain.
  • Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it's shape.
  • For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
  • After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don't cook too long or tonkatsu(the fried meat with breading) will lose it's crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
  • Garnish with chopped green onions.
  • Dish is served. Enjoy!

Questions & Replies

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  1. Mine didn't turn out very presentable but it was soo yummy! My whole family loved it. Definitely gonna make this dish again. Thanks for one genuine Japanese recipe!
  2. this was very good! family absolutely loved it. although i have another favorite katsudon recipe on this site this was still delicious too! thank you for sharing! great recipe!
  3. Loved this which is not all that surprising seeing as I love rice bowls! Wonderful served over rice. I did a scaled down version using pork chops. With kumquats and dashi not readily available I made using lemons in the marinade and broth in place of the dashi stock with great results. I like options too - will be giving chicken a go next time around. Thank you and thank your sister for sharing. Adding another of your recipes to my favorites cookbook.
  4. We really enjoyed this dish and the directions were spot on. We used (for the choice ingredients) chicken, lemons, and rice wine. We did the egg differently and just scrambled them omitting the leeks and the stock/water and served it as a side with the chicken. The flavor of this dish is great! Thanks for posting.
  5. Delicious donburi! I had trouble cooking the tankatsu in the broth with the egg - it fell apart and didn't look very nice. So, for the rest I just cooked the egg in the broth, set it on top of the pork and sliced it. I'm sure it can be cooked like you said with practice - I just didn't have enough to practice with :)


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