🍚 Katsudon

Name: Katsudon
Total time: 35 min
Yield: 2
Cuisine: Japan
Ingredients: 2 pork cutlets, about 120 g each; 3 eggs; 50 g panko breadcrumbs; 1 onion, thinly sliced; 200 ml dashi; 1 tsp sugar, salt; 400 g cooked short-grain rice; Oil for frying

Origin: Japan

878kcal

per serving · 450 g

195kcal

per 100 g

40 gProtein9 g / 100 g

32 gFat7 g / 100 g

104 gCarbs23 g / 100 g

Katsudon is a Japanese rice bowl topped with a breaded pork cutlet that is simmered briefly with sliced onion in a savoury dashi broth, then bound with lightly set beaten egg. The crisp crumb softens where it meets the broth while staying crunchy on top. It is served in a deep bowl over hot steamed rice and eaten with chopsticks.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork cutlet, dashi

Not veganbecause of: pork cutlet, egg, dashi

Contains porkbecause of: pork cutlet

Contains glutenno wheat, barley or rye in a typical recipe

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Fish ⚠ Soy

What it is made of

pork cutleteggonionricedashi

Recipe

2 servings35 min

Ingredients

2 pork cutlets, about 120 g each
3 eggs
50 g panko breadcrumbs
1 onion, thinly sliced
200 ml dashi
1 tsp sugar, salt
400 g cooked short-grain rice
Oil for frying

Method

Season the pork, dip it in one beaten egg and coat it in breadcrumbs.
Fry the cutlets in oil until golden, about 3–4 minutes per side, then slice.
Simmer the dashi with sugar, salt and the onion for 4–5 minutes in a small pan.
Lay one sliced cutlet in the broth, pour over one beaten egg, cover and cook for 1 minute until just set.
Slide it onto a bowl of rice; repeat for the second bowl.

How to make it lighter

Bake or air-fry the cutlet instead of deep-frying.
Use a smaller portion of rice and add extra onion to the broth.
Skip the extra drizzle of oil and keep the egg layer thin.

History

Katsudon is usually credited to Tokyo in the early 20th century, with several eateries and students claimed as its inventor; none of the stories is firmly documented. It belongs to the donburi family of rice bowls. Today it is sold in noodle shops, diners and convenience stores across Japan, and is a traditional pre-exam meal because katsu sounds like the word for winning.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →