Katsudon is a very popular dish featuring tonkatsu, enjoyed by both children and adults. In fact, it is considered one of the main Japanese rice bowl dishes, known as donburi. It’s a deeply comforting meal that brings together crispy pork cutlet, tender onions, and fluffy egg over warm rice, creating a satisfying bowl that’s full of flavor and texture. Many people associate katsudon with home-cooked meals, quick restaurant lunches, and nostalgic memories from school days.
In katsudon, tonkatsu, or deep-fried pork cutlet, and vegetables such as onions are simmered in a sweet, salty, umami soy sauce-based sauce. Beaten egg is added and cooked at the end, and finally, it is transferred on top of warm rice and served with miso soup. Because it’s such a complete meal on its own, katsudon doesn’t require many side dishes, making it a go-to recipe for busy weeknights.
Tonkatsu holds special significance for many Japanese people. “katsu” in tonkatsu shares the pronunciation with “katsu = victory” in Japanese, so tonkatsu and katsudon are often eaten as a good luck charm during important exams or games, with the hope of winning. Students often enjoy a bowl the night before an entrance exam, and athletes might order it before competitions.
Beyond its meaning, katsudon varies slightly across regions. Some areas use a lighter dashi and prefer the egg barely set, while others cook the egg longer for a firmer texture. In certain parts of Japan, you might find “sauce katsudon,” where the tonkatsu is coated in a tangy Worcestershire-style sauce instead of being simmered in broth. These small differences reflect how each region adds its own twist while preserving the comforting essence of katsudon.
In the previous recipe, we showed you how to make tonkatsu at home. This time, we are going to demonstrate how to turn that tonkatsu into katsudon. Once the pork cutlet is ready, preparing katsudon becomes incredibly simple. With just a few pantry staples, soy sauce, mirin, dashi, onions, and eggs, you can transform leftover tonkatsu into a fresh, warm, and flavorful meal in minutes.
Because the process is so quick, katsudon is a great way to use extra tonkatsu without letting it go to waste. You can also adjust the sweetness, saltiness, or richness of the broth to your preference, making it easy to customize the dish for your family. Some people add shiitake mushrooms for extra umami, while others top their katsudon with scallions or shredded nori.
Make this comforting katsudon at home and enjoy a classic Japanese favorite.
Instructions
1) Gathering the Ingredients Together
2) Slicing the Onions, Shiitake Mushrooms and Tonkatsu
Expert's Tip
3) Making the Katsudon Sauce
4) Adding the Beaten Egg
5) Plating the Katsudon
