How to make ★Katsudon★~Japanese pork cutlet rice bowl~かつ丼の作り方(EP53)

Posted on Posted in Japanese traditional recipes, Pork

Today I am going to be making “Katsudon” the rice bowl with “Tonkatsu” cooked in a flavorful broth with egg.


I had introduced how to make “Tonkatsu” last week.  If you have left-over “Tonkatsu”, let’s make it into “Katsudon”.

It tastes so good and so satisfying!  After finishing it, your body is so energized!


We have so many kinds of rice bowl in Japan.  This is one of them.  The cooking process is so simple.  Moreover, the ratio of broth is easy to remember.


Dashi, soy sauce, mirin is four to one to one.  This is the ratio of western Japan including Osaka and Kyoto.  Eastern Japan, including Tokyo, they add a little amount of sugar.


You can definitely adjust the taste to your liking!




<ingredients> 1 serving

1 Tonkatsu ※cut into 5~6 strips

2 large eggs

80ml dashi (1/3cup)

1+1/2 (20ml) tablespoons soy sauce

1+1/2 (20ml) tablespoon mirin

Scallion or Mitsuba leaves for garnishing

A bowl of hot steamed rice

※Make tonkatsu beforehand according to the previous post or video.


  1. Bring dashi to a boil in a small frying pan over medium Add soy sauce and mirin.
  2. In the meantime, beat your eggs until just break up the whites. You don’t have to beat well to this dish.  When it cooked, the whites will cook first, and the egg yolk will get still runny.
  3. When it bring back to a boil, place your tonkatsu which have been cut into 5 to 6 strips. Simmer one to two minutes until the bottom crust softens a little.
  4. Pour your egg in circular Put the lid on and cook 30 sec. Then turn the heat off.
  5. Scoop about a cup of steaming hot rice to a donburi bowl.
  6. Transfer cooked tonkatsu over the rice. Put scallion or mitsuba leaves on top for the finishing touch.  There you have it!


This big portion is for my son.  Good amount to fill his appetite.  He is 15 years old and a pitcher in his school baseball team.  As you can imagine, the teenager is always hungry.


For me, the amount is 1/2.  I used my left-over from the night before as I mentioned in the last video.  Exactly a half amount of ingredients list.


The crust absorbs flavorful broth but the still crunchy around the edges.  The soft cooked egg is my kind of things! I am from egg planet! lol.  Goes so well together with rice!


I hope you will give it a try!


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