Katsudon Recipe

Bite into that crunchy pork katsu and cover it in sweet-and-salty dashi sauce!

What do you get when you add sweet-salty dashi sauce to tonkatsu? A lip-smacking katsudon meal both kids and grown-ups will surely love! Where is the extra rice?

Katsudon Recipe

Melanie Jimenez
Bite into that crunchy pork katsu and cover it in sweet-and-salty dashi sauce!
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Japanese
Servings 4


Katsudon Ingredients

  • 4 200-gram pork use boneless pork chops
  • Salt to taste
  • 2 1/2 cups breading mix
  • vegetable oil to fry and saute
  • 4 cups Japanese rice steamed
  • 1 large white onion sliced thinly, divided into 4 portions
  • 4 Egg
  • 1 to 2 stalks Leeks sliced thinly
  • 1 Cup dashi available in Japanese groceries; alternatively, you can use chicken stock
  • 1 tablespoon Japanese soy sauce
  • 1 tablespoon mirin (japanese sweet rice wine) available in the Asian section of large supermarkets
  • 2 teaspoons sugar


  • Season both sides of pork with salt and pepper. Using a meat mallet, pound pork to desired thickness. Dredge meat in breading and set aside.
  • Make the sauce: Whisk together all ingredients in a bowl until sugar is dissolved.
  • Fill a large frying pan with vegetable oil until ½ inch deep; heat to 320ºF. Fry coated fillets until golden brown, about 2 minutes on each side. Drain on a wire rack then slice into ½-inch-thick strips. Divide rice among 4 bowls; set aside.
  • Heat 1 tablespoon vegetable oil in a small frying pan. Sauté 1 portion of the onions until translucent. Add ¼ of the sauce and 1 pork chop, placing it on the center. Allow liquid to simmer and pork to heat through.
  • Break an egg over the pork chop. Continue to simmer for 1 minute or just until the egg turns slightly opaque. Immediately pour pork, onions, and sauce over 1 bowl of rice. Repeat with remaining ingredients. Top with sliced leeks and serve hot.
Keyword katsu
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