DISH RESEARCH · Dish
Katsudon
Also known as: カツ丼
Japanese rice bowl topped with panko-fried pork cutlet and egg simmered in seasoned bonito dashi.
About Katsudon
Katsudon is a Japanese donburi that places tonkatsu and softly cooked egg over rice. This profile follows a Japanese home-cooking version in which the sliced pork cutlet is briefly simmered in bonito dashi seasoned with soy sauce, sugar, sake and mirin.
The pork stays savoury beneath its crisp panko coating while bonito dashi and soy sauce give the egg a deep umami character. Sugar and mirin round the saltiness, and plain steamed rice absorbs the sweet-savoury broth.
The bowl has white rice beneath golden strips of pork cutlet held together by softly set yellow egg. The breading becomes tender where it meets the glossy brown broth while exposed edges retain some crunch.
Allergens in this recipe
Contains: Wheat (gluten), Egg, Fish, Soy.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Katsudon
Japanese Katsudon with Pork Tonkatsu, Egg and Bonito Dashi.
- Pork loin chopsTender cutlet centre
- SaltCutlet seasoning
- Black pepperPeppery cutlet seasoning
- All-purpose wheat flourFirst breading layer
- EggsCutlet coating and softly set topping
- PankoCrisp Japanese breadcrumb coating
- Frying oilDeep-frying medium
- WaterBonito-dashi liquid
- Dried bonito flakesFish-rich dashi base
- Soy sauceSalty umami seasoning
- SugarBroth sweetness
- SakeAromatic broth seasoning
- MirinSweet rice-wine seasoning
- Steamed riceDonburi base
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Pork loin chops:
- Salt:
- Black pepper:
- All-purpose wheat flour:
- Eggs:
- Panko:
- Frying oil:
- Water:
- Dried bonito flakes:
- Soy sauce: . Soy is confirmed by the ingredient identity; wheat remains brand-dependent in the established soy-sauce mapping
- Sugar:
- Sake:
- Mirin:
- Steamed rice:
Origins & food traditions
Japanese Cooking 101 authors Noriko and Yuko, who are originally from Japan, supply the complete Katsudon recipe selected here and define it as fried tonkatsu and egg cooked in a sweet-salty broth over steamed rice. Their linked tonkatsu and dashi recipes provide the pork, flour, egg, panko, frying oil, water and bonito-flake components expanded in this profile. Just One Cookbook independently corroborates the central tonkatsu, egg, dashi, soy sauce, sugar, mirin and short-grain-rice structure while documenting an onion-containing household version.
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.