Katsudon without dashi (with rice)

by Joost Nusselder | Updated:  June 14, 2022

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Ingredients:

  • 2 center-cut, boneless pork chops (pounded down to a centimeter thick)
  • Salt
  • Pepper
  • 2 eggs, beaten and divided)
  • Flour (for dusting)
  • 1 cup panko
  • Oil (for frying)
  • 1 onion, thinly sliced
  • 1 and 1/4 cup dashi soup stock
  • 1/3 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 4 cups Japanese steamed rice

Cooking instructions:

  1. Drizzle the pork chops that’s been pounded with salt and pepper.
  2. Dust with a light, even coat of flour.
  3. Get a small bowl and beat 1 egg in it, then put the panko in another small bowl.
  4. Preheat the skillet over medium heat and pour the cooking oil in it until it gets hot.
  5. Dip the pork into the egg to coat.
  6. Coat the pork well with panko breadcrumbs in order to prepare it for frying.
  7. Slowly drop each pork chop into the hot oil in the skillet and saute them for 5 – 6 minutes on each side until they become golden brown.
  8. Prepare a large plate and put some paper towels on top of it. Then place the fried pork chops over them to drain the oil off of the meat.
  9. Now slice the tonkatsu (the fried pork chops) into tiny bits.
  10. Get another frying pan, pour the dashi in, then cook over medium heat.
  11. Add sugar, mirin, and soy sauce to the dashi soup and wait until it boils, then turn off the stove.
  12. In order to prepare 1 serving of katsudon, do the following: turn on the stove and preheat the small skillet over medium heat, then pour 1/4 cup dashi soup plus 1/4 onion slices into the skillet and allow to simmer for 1 – 3 minutes.
  13. Then add 1 serving of tonkatsu pieces to the dashi soup mix in the skillet and simmer again for 1 – 3 minutes.
  14. Wait until the dashi soup boils, then pour the beaten egg that you’ve set aside earlier over the tonkatsu (here’s how to make it SUPER crispy!) and onion.
  15. Set temperature to low and cover skillet with a lid. After 1 minute, turn off the stove.
  16. Put 1 tonkatsu on top of a large rice bowl with steamed rice and serve.

Want to really get your katsudon and oyakodon right? Check out my review of the best oyakodon katsudon pan options for traditional cooking

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.