Dinner · Japanese

Japanese Katsudon (Pork Cutlet Rice Bowl)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 22, 2026

Katsudon is Japanese comfort food at its best: a crispy pork cutlet simmered in a sweet-savory broth with silky eggs, all piled over warm rice. It comes together fast if you have a cutlet ready, and the runny egg soaking into the rice is pure magic. This is the kind of bowl that turns a busy weeknight into something you actually look forward to.

Jump to recipe
Japanese Katsudon (Pork Cutlet Rice Bowl)

Why you'll love this

  • Restaurant-style katsudon on the table in about 20 minutes.
  • Crispy pork meets silky egg and savory-sweet sauce.
  • A satisfying full meal in a single bowl.
  • Easy to make with a store-bought or leftover cutlet.

EveryDayMeal recipe

Japanese Katsudon (Pork Cutlet Rice Bowl)

Prep
10m
Cook
12m
Total
22m
Serves
2
Level
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, thinly sliced
  • 1 breaded pork cutlet (tonkatsu), cooked and sliced
  • 2/3 cup vegetable or dashi stock
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon granulated sugar
  • 2 eggs, beaten
  • 1 cup (dry) sushi rice, cooked
  • 2 tablespoons chives, chopped

Equipment

  • Medium skillet with a lid
  • Small mixing bowl
  • Rice cooker or saucepan
  • Sharp knife

Instructions

  1. Heat the vegetable oil in a medium skillet over medium heat, then add the sliced onion and cook until soft and golden, about 5 to 6 minutes, so it turns sweet instead of sharp.
  2. Set the sliced pork cutlet in the center of the pan on top of the onions to reheat.
  3. Stir together the stock, soy sauce, mirin, and sugar in a small bowl, then pour about three-quarters of it around the cutlet. Let it sizzle for 2 minutes so the sauce reduces slightly and the pork warms through.
  4. Pour the beaten eggs evenly around the cutlet and cover the pan. Cook for 2 to 3 minutes until the egg is just set but still a little soft and glossy on top.
  5. Divide the warm rice between two bowls, then slide half the egg-and-pork mixture over each. Scatter with chopped chives and add a drizzle of extra soy sauce if you want more umami. Serve right away while everything is hot.

Tips from the kitchen

  • Have your pork cutlet already fried and sliced before you start, since the sauce and egg step moves quickly.
  • Slice the onions thin so they soften fast and melt into the sauce.
  • Cover the pan when adding the eggs to trap steam and cook the top gently without overcooking the bottom.

Estimated nutrition per serving: 620 cal · 30g protein · 70g carbs · 24g fat

Make it your own

  • Swap the pork cutlet for a breaded chicken cutlet to make oyakodon-style katsudon.
  • Use scallions in place of chives for a sharper bite.
  • Add a handful of thinly sliced mushrooms with the onions for extra depth.

Storing & make-ahead

Katsudon is best eaten fresh since the crispy cutlet softens over time. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently in a skillet or microwave, though the texture will be softer.

Good to know

What is tonkatsu?
Tonkatsu is a breaded, deep-fried pork cutlet. You can make your own, buy it ready-made, or use leftover cutlets for this recipe.
Can I use regular rice instead of sushi rice?
Sushi rice gives the best sticky texture, but short-grain white rice works well too. Long-grain rice will be less traditional but still tasty.
How runny should the egg be?
Aim for just set with a slightly soft, glossy top. It should melt into the rice rather than being fully firm, but cook it longer if you prefer no runniness.
What can I use instead of mirin?
Mix a splash of dry sherry or rice vinegar with a pinch of extra sugar to mimic mirin's sweet tang.

Related recipes