Katsudon

Name: Katsudon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 0.33 cup dashi stock; 1 tbsp soy sauce; 1 tbsp sake; 2 tsp granulated sugar; 2 tsp mirin; 4 oz yellow onion, thinly sliced; 1 fried chicken or pork cutlet, cut into 1/2-inch strips; 2 large eggs; 2 scallions, sliced; steamed rice

Katsudon Rice Bowl with Custardy Eggs and Savory Broth

This comfort food classic transforms leftover fried cutlet into something magnificent. A sweet-savory dashi mixture cradles tender onions and crispy pork, all crowned with barely-set eggs that create an instant sauce when stirred into hot rice.

JapaneseAsianDinnerComfort FoodQuick MealsOne Pot

Prep10 min

Cook10 min

Total20 min

Servings2

Difficultyeasy

Ingredients

⅓ cupdashi stock
1 tbspsoy sauce
1 tbspsake
2 tspgranulated sugar
2 tspmirin
4 ozyellow onion, thinly sliced(optional)
1 fried chicken or pork cutlet, cut into 1/2-inch strips
2 large eggs
2 scallions, sliced
steamed rice

Instructions

Whisk together the dashi, soy sauce, sake, sugar, and mirin in a medium saucepan. The sugar should dissolve completely as you bring the mixture to a gentle simmer over medium heat.
Drop in the sliced onion if using and let it soften in the simmering broth until completely tender and slightly translucent, about 5 minutes. The onion will soak up the savory-sweet flavors.
⏱ 5 min
Nestle the cutlet strips into the broth and simmer for 1 minute to heat through. The crispy coating will stay intact while absorbing some of the flavorful liquid.
⏱ 1 min
Crack the eggs into a bowl and add most of the sliced scallions, reserving a few for garnish. Beat just until the whites and yolks are combined but still slightly streaky.
Pour the beaten eggs evenly over the cutlet and onion, then immediately cover the pan. Cook for 1-2 minutes until the eggs are just set but still custardy on top—they'll continue cooking from residual heat.
⏱ 1 min 30 sec
Carefully slide the entire mixture over bowls of steamed rice, dividing evenly. Sprinkle with the reserved scallions and serve immediately while the eggs are still creamy.