30 Minute Pork Katsudon (Rice Bowl)

When I crave comfort food, there’s nothing else I want more than a fresh bowl of pork katsudon. In Japanese, Katsudon translates as ‘katsu’ for fried pork and ‘don’ for a rice bowl. It’s a delicious rice bowl served with breaded deep-fried pork cutlet that’s topped with sweet onions, and egg, in a sweet and savory dashi broth. The combination of flavors and textures, from the extra crispy and juicy pork, followed by the dashi sauce-soaked fluffy rice and rich creamy eggs makes this feel like a warm hug. It’s hearty, comforting, and absolutely delicious!

Why you’ll love this recipe

There’s something about a fresh bowl of pork katsudon that gives you a sense of comfort, warmth, and joy. This is perfect for any time of day, and best of all it only takes 30 minutes to prepare!

Katsu is traditionally prepared with pork chops or pork loin however, I personally prefer using a fattier cut of meat, like pork shoulder (or Boston butt). Since it has more fat and marbling, it results in the most tender and juicy cutlet. Using fattier cuts of meat is more forgivable and easier to work with. Pork chops or pork loin are also easy to overcook, and nothing’s worse than overcooked meat, in my opinion! 

While you can have katsu served on the side with a bowl of freshly cooked rice, assembling it into a rice bowl makes it extra special. The perfectly fried juicy and tender pork is elevated by the flavors of the sweet and umami dashi broth. Adding egg completes the dish as it adds a creamy texture that creates a delicious contrast to the crispy exterior of the pork.

Pork Katsudon Ingredients & Substitutions

Pork shoulder (Boston butt): while pork loin or pork chop is usually used to make katsu, I prefer pork shoulder because it has more fat marbling, resulting in a juicy and tender katsu. You can definitely use pork chop or loin but just be careful not to overcook it. 

Short-grain rice: be sure to have rice cooked before you start making the rest of the dish. You can also use medium-grain rice however, I don’t recommend using long-grain rice as it is less starchy. 

Onion: onion adds a natural sweetness to the sauce, elevating the overall flavors of the dish. You can use white or yellow onions for this recipe.

Green onion: green onions add a pop of color and freshness as garnish.

Eggs: eggs add a creamy texture to the sauce, and is also used as a binder on the coating for the pork katsu

Neutral oil: any neutral oil will work well for sauteing the ingredients in the dish. Feel free to use any neutral oil, such as avocado, corn, canola, sunflower seed, grapeseed, vegetable or peanut oil.

Dashi stock: dashi stock is the base for the sauce. In a pinch, you can substitute it with vegetable stock or water but expect that there will be slight changes to its flavor. I used a dashi packet to prepare the stock however you can also use dashi powder. See the recipe card for further instructions. 

Mirin: mirin adds a sweet undertone to the sauce. You can substitute this with sake. 

Soy sauce: soy sauce is used to season the dashi sauce. Feel free to use low-sodium soy sauce for a less salty sauce. 

Sugar: sugar sweetens the sauce to balance out its salty and umami flavors. The dashi sauce is usually on the sweeter end, however, feel free to adjust the amount of sugar added based on your preferences. 

All-purpose flour: all-purpose flour is the base of the dredge. You can use cornstarch as a substitute to make this gluten-free. 

Paprika: paprika adds a subtle spice to the dredge. You can substitute it with chili powder, cayenne powder, or gochugaru.

Onion powder: onion powder adds an umami and oniony flavor to the dredge. 

Garlic powder: garlic powder complements the flavors of the onion powder in the dredge, enhancing the overall flavors of the pork.

Panko breadcrumbs: panko breadcrumbs give the pork a crunchy exterior when fried. You can also make homemade bread crumbs by running stale crustless bread through the food processor. Grind to medium coarse and it’s ready to use!

How to Prepare Pork Katsudon

Follow this easy step-by-step guide below to prepare this delicious bowl of steaming hot pork katsudon:

Step 1: Tenderize the pork

Place the pork shoulder on a cutting board and lay out a sheet of plastic wrap on top. Using a meat mallet or rolling pin, pound the pork into 1/2 inch thickness.

Step 2: Salt the pork

Remove the plastic wrap, then sprinkle a pinch of salt on both sides of the pork.

Step 3: Prepare the dredge

For the dredge, combine all-purpose flour, salt, paprika, onion powder, and garlic powder in a shallow plate or bowl. Mix until they’re well combined.

Step 4: Prepare the egg batter

For the egg batter, whisk two eggs in a shallow dish or bowl.

Step 5: Prepare the panko coating

For the panko coating, combine panko breadcrumbs, salt, and paprika in a shallow dish or bowl. Mix until they’re well combined.

Step 6: Dredge the pork

Place the pork in the dredge, making sure it’s completely coated. Shake off the excess flour then transfer it to the egg. .

Step 7: Coat the pork with panko

Once fully coated in the egg, transfer to the panko coating. Press the panko coating into the pork on both sides so it adheres better. 

Step 8: Preheat the oil

Heat a deep pan or pot with about 2 inches of neutral oil to 350°F (175°C).

Step 9: Place the pork in the hot oil

Carefully place the pork into the hot oil. Make sure to place it down in the direction away from you so the oil doesn’t splatter onto you. Cook the pork katsu in batches to prevent the pan from overcrowding. 

Step 10: Fry the pork

Fry for 2 minutes on each side until golden brown or until it reaches an internal temperature of 145°F (62°C).

Step 11: Let the pork rest

Transfer the pork to a wire rack to cool. Optional, but you can sprinkle the pork with some flakey salt for extra flavor!

Step 12: Make the dashi broth

While the pork rests, combine 1 1/4 cup water and 1 dashi packet in a small pot. Bring to a boil, then reduce to a simmer over medium heat for 5 minutes. Remove the dashi packet and set the broth aside.

You can also substitute the dashi packet with dashi powder instead. Bring 1 cup of water to a boil then add 1 teaspoon of dashi powder. Mix to dissolve and it’s ready to use!

Step 13: Make the dashi sauce

Transfer half of the dashi broth (about 1/2 cup) into a small shallow pan. Add 1 tablespoon mirin, 1/2 tablespoon soy sauce, and 1/2 tablespoon sugar. Mix until the sugar has dissolved.

Step 14: Add the onions

Add 1/2 of the sliced onions and the white part of the green onions to the pan. Simmer for 3 to 4 minutes until the onions have softened.

Step 15: Add the egg

Crack and whisk one egg into a bowl. Pour the egg into the pan in a circular motion making sure the egg completely covers the pan. Cook for 30 seconds to 1 minute to your desired doneness.

Step 16: Assemble the rice bowl

To prepare the rice bowl, add 1 cup of cooked short-grain rice to a bowl. Chop the cooked pork katsu into slices and place on top of the rice.

Step 17: Garnish and serve

Top the pork katsu with the dashi, onion, and egg mixture. Garnish with the green part of the green onions. Repeat for the second bowl. Serve and enjoy!

Cooking Tips for Pork Katsudon

Here are a few tips and tricks you can keep in mind to make the most delicious pork katsuon every time!

• To prepare the dashi broth, I used a dashi packet with 1 cup of water (for 2 servings). However, you can substitute the dashi packet with dashi powder instead. Bring 1 cup of water to a boil, then add 1/2 tsp of dashi powder. Mix to dissolve, and it’s ready!

• Pounding the pork helps to tenderize the meat and makes the pork consistent in thickness for even cooking.

• When frying the pork katsu, be sure to work in batches to prevent overcrowding the pan.

• I recommend cooking the rice in advance so that the dish can be assembled as soon as the pork and sauce are ready. You’ll want to use short-grain or medium-grain rice for best results. They’re stickier and starchier compared to long-grain rice, which makes them ideal for soaking up the delicious sauce. 

• To maintain the crispiness of the pork, only add the sauce just before serving.

• Unless you don’t like your eggs slightly runny, the egg shouldn’t be overcooked. The slightly runny egg helps create a creamy texture that complements the crispy pork katsu. 

Frequently Asked Questions

Can I air-fry the pork?

Yes, you can cook the pork in the air fryer, which is healthier as it uses less oil. It’ll taste just as good and crispy as pork katsu that is deep-fried. In fact, you can even check out my Crispy Air Fryer Tonkatsu recipe to get detailed instructions on how to make it!

Can I make katsudon with chicken?

Yes, absolutely! Chicken is a great alternative for people who don’t eat pork or simply prefer chicken over pork. The preparation and cooking steps are relatively similar, and just as easy to prepare. Better yet, check out my Easy Chicken Katsu recipe!

What can I use if I don’t have dashi stock?

While dashi stock is a traditional ingredient for the sauce, it can be substituted with chicken or vegetable stock. The flavor profile will be slightly different however, it’ll be just as delicious!

Can I make katsudon vegetarian?

Absolutely! By replacing pork with hearty vegetables like eggplant or zucchini you can create a delicious vegetarian katsu. For vegetarian katsu inspiration, be sure to check out my Zucchini Katsu and vegan Crunchy Eggplant Katsu recipes!

Can I make pork katsudon in advance?

For best results, pork katsudon is best enjoyed fresh however, if you want to prepare it ahead of time, you can prepare each component separately. The rice can be made in advance and kept on ‘heat’ mode in the rice cooker. After frying the pork, keep it covered and reheat it in the oven until the panko breading has crisped up. For the sauce and egg mixture, I recommend making it right before assembling. 

Can I store pork katsudon in the fridge?

Pork katsudon tastes best when it’s freshly cooked but if you have leftovers, store the pork and rice separately in airtight containers in the fridge for 2 to 3 days. Keep in mind that the coating on the pork will turn soggy due to the sauce. Microwave the rice and reheat the pork in the oven until warmed through. 

Looking for more easy & delicious pork recipes?

1. Korean Pork Bone Soup (Gamjatang) – if there’s one dish I could have for the rest of my life, it’d be gamjatang! It’s made with fall-of-the-bone meat, assorted vegetables, and potatoes, making it the ultimate Korean comfort meal.

2. Char Siu Pork Noodle Soup – this recipe is a childhood favorite and it never fails to comfort me. It’s a warm bowl of noodles served with juicy char siu that will guarantee to fill your soul with warmth and joy.

3. Char Siu Fried Rice – for a quick and easy weeknight meal, level up your fried rice with juicy and flavorful char siu!

4. Pork Belly Bao – indulge your taste buds with this classic Taiwanese pork bao recipe. The pork belly is braised in a rich and savory sauce and served in soft pillowy bao buns for a major flavor bomb in every bite!

5. Bossam – Korean Boiled Pork Belly – bossam is made of pork belly or pork shoulder that is boiled in various seasonings and aromatics. It is cooked low and slow, resulting in a flavorful, tender, melt-in-your-mouth bite! Served with various side dishes and lettuce for wrapping. 

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