Katsudon (Pork Cutlet Rice Bowl)

Katsudon (Pork Cutlet Rice Bowl)

O may pa-Japanese word ako ngayon ha. That’s what I learned after binge watching Midnight Diner and Midnight Diner: Tokyo Stories on Netflix with peanutbutter on a nighly basis last week. It’s often translated as “I humbly receive,” but in a mealtime setting, it’s compared to “Let’s eat,” “Bon appétit,” or “Thanks for the food.” — and it’s a word always said in the show before eating all the delicious food served by the “Master” of the diner.

I literally drooled at all the featured food in every episode! I wanted to cook each and every one of them but of course I cannot — kelan pa ako matatapos? So I will just cook those that I find drool-worthy or those that I am craving for.

And I’m starting with — KATSUDON or Pork Cutlet Rice Bowl, of course!


We love Katsu here at home and it’s a regular on our menu rotation. Usually Pork Tonkatsu lang or Curry Katsu. Now we found a new way to love Katsu. I don’t order this kasi when we eat out pre-ECQ because I didn’t think egg and katsu would go well together.. Was I wrong! I love love love KATSUDON now and we are on a Japanese fever here at home.

The recipe is below and I also have a video above on how to cook it to make it easier for you. Hope you give it a try.


for the tonkatsu
  • 4 pcs pork chops (pork steak cut)
  • salt and pepper
  • ½ cup flour
  • 1 egg beaten
  • 1 cup japanese bread crumbs
  • canola oil for frying
for the katsudon sauce (per porkchop)
  • ¼ cup dashi or chicken stock or water
  • 2 tsp sugar
  • 1 tbsp soy sauce, I used kikkoman
  • 2 tsp mirin
  • 1 large egg
  • 1 small onion, sliced
  • 1 tsp oil
  • Rice for serving
  • chopped green onions for garnish
  1. Make the Tonkatsu: Season the pork steak slices with salt and pepper.
  2. Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
  3. Working one pork slice at a time, coat a slice of pork with flour. Shake off excess flour, then place it in the egg to coat all over. Allow excess egg to drip, then transfer to the breadcrumbs.
  4. Cover the entire pork slice with breadcrumbs, making sure that a good layer of breadcrumbs is stuck on both sides. Repeat for the rest of the pork slices.
  5. Heat oil in a deep frypan to 170-180ºC. Depth of oil should be twice the thickness of the meat you’re frying.
  6. Fry each breaded pork slice for 5-7 minutes. Frying time would depend on the thickness of your pork. Each should be golden brown when cooked. Remove cooked tonkatsu and transfer on a paper lined plate.
  7. To Make The Katsu Sauce: While the pork is resting, combine the stock, sugar, soy sauce, and Mirin in a small bowl. In another bowl, lightly beat the egg. Add a tsp of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized. (if you prefer it with a little crunch, fry for a minute)
  8. Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with green onions.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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