Katsudon Recipe

by akash

You’re likely familiar with tonkatsu, but its lesser-known cousin, katsudon, is a Japanese dish that elevates the classic breaded and fried cutlet to new heights by serving it over a bed of flavorful rice and simmering dashi broth. Katsudon features crispy fried chicken or pork cutlets, which provide a good source of protein, balanced by the rice. The dashi broth adds flavor without excessive salt or sugar. To make it, you’ll need to cook chicken katsu and rice, then assemble the dish with a savory dashi broth. From cooking techniques to variations, there’s more to explore in this flavorful Japanese dish.


Key Takeaways

  • Katsudon is a popular Japanese dish featuring crispy fried chicken or pork cutlets served with rice and dashi broth.
  • Chicken or pork in katsudon is a good source of protein, making it a balanced meal when paired with rice.
  • Dashi broth adds flavor to katsudon without excessive salt or sugar, enhancing the savory taste of the dish.
  • A non-stick pan is essential for cooking katsudon, ensuring even cooking and easy removal of food.
  • Katsudon can be customized with variations, such as using pork cutlets or adding vegetables, and is often served with miso soup or a green salad.


Introduction to Katsudon

Katsudon is a popular Japanese dish that’s like a tasty twist on oyakodon. Instead of regular chicken, katsudon uses crispy fried chicken called chicken katsu. This crunchy chicken is what makes katsudon special and delicious. You can also try katsudon with pork instead of chicken, giving you more yummy options to enjoy.

When you dig into a bowl of katsudon, you’re not just enjoying a yummy meal – you’re also getting some healthy benefits. The chicken or pork in katsudon is full of protein, and when paired with rice, it makes a balanced meal. The dashi broth in katsudon adds a nice flavor without using too much salt or sugar.

Whether you want a cozy homemade dinner or a quick lunch, katsudon is a great pick for a satisfying meal.


Chicken Katsu for Katsudon

When preparing chicken katsu for katsudon, you’ll need to take into account the type of chicken to use, the breading process, and the frying technique.

You can choose to use chicken breast or thighs, and then coat them in a mixture of corn starch, egg wash, and panko bread crumbs.

Katsudon (Japanese Pork Cutlet Rice Bowl)


When making katsudon, you’ll mostly use chicken breast or thighs. Chicken breast can be flattened for even cooking, while chicken thighs may not look as neat. Your choice of chicken affects how the dish turns out.

Here are some things to keep in mind when working with chicken:

  • Chicken breast options: You can use boneless, skinless chicken breasts or chicken breast tenders.
  • Different frying techniques: You can deep-fry, pan-fry, or air-fry for a healthier option.
  • Pounding the chicken: Pounding chicken breasts makes sure they cook evenly and stay the right thickness throughout.



To make your katsudon, you need to coat your chicken cutlet with a crunchy breading. Here’s how to do it:

  • First, cover the chicken cutlet with corn starch to make it dry.
  • Next, dip the cutlet in egg wash to help the breadcrumbs stick.
  • Lastly, coat the cutlet with panko breadcrumbs for that perfect crunch.

Panko breadcrumbs are best for katsudon because they’re crispy and soak up less oil. You can try different flavors like garlic or herbs for a tasty twist.

Press the breadcrumbs gently onto the chicken to make sure they stick well. This will give your katsudon a delicious crispy coating that pairs perfectly with the juicy chicken and savory dashi broth.

Katsudon (crumbed pork & egg rice bowl)


To fry a breaded chicken cutlet, start by heating some oil in a deep frying pan until it’s really hot, around 350°F.

  • Get the oil ready: Heat about 1-2 inches of oil in a deep frying pan over medium-high heat until it’s 350°F.
  • Adding the chicken: Gently put the breaded chicken in the hot oil to avoid splashing.
  • Check the temperature: The oil should sizzle and bubble around the chicken.
  • Tips for perfect frying:
  • Monitor the oil temperature: Keep it between 325°F to 375°F for crispy chicken.
  • Don’t overcrowd the pan: Fry one chicken cutlet at a time to keep them separate.
  • Flip carefully: Flip gently to keep the crispy coating intact and use a bit of oil to even out the color.


Dashi Broth in Katsudon

Ready to make your katsudon even better? You need dashi broth! It’s a special Japanese stock that helps you cook eggs without them breaking or sticking. Here’s why dashi broth is a game-changer for your katsudon:

  • Dashi broth adds a yummy, savory flavor to your katsudon.
  • It keeps the eggs moist and tender, so they’re easy to cook and assemble.
  • Using dashi broth makes your katsudon taste authentic and delicious.

There are different ways to make dashi broth:

  • Use instant dashi granules for a quick fix.
  • Make it from scratch with kelp and bonito flakes.
  • Some recipes add soy sauce or mirin for extra flavor.

No matter how you make it, adding dashi broth to your katsudon recipe will make it look and taste amazing!


Importance of a Non-Stick Pan

To make a tasty katsudon, you need a pan that won’t make your food stick. A non-stick pan is perfect for cooking eggs and chicken katsu without them getting stuck. It helps your eggs cook evenly and come out easily, so you can put together your katsudon without any trouble.

Here’s why you should use a non-stick pan for cooking katsudon:

  • No more stuck eggs: A non-stick pan stops eggs from sticking, so you can flip and move them around without them breaking.
  • Food slides out smoothly: The non-stick surface lets your chicken katsu come out easily, so you won’t have to worry about it breaking or sticking.
  • Easy to clean: Non-stick pans are simple to clean, which saves you time and effort in the kitchen.


Katsudon Recipe

To make a tasty katsudon, first cook the chicken katsu and rice following the package directions. Then, put the crispy chicken on top of hot rice. You can change things up by using pork cutlets instead of chicken or adding veggies like onions or mushrooms. For a complete meal, consider serving your katsudon with miso soup or a simple green salad.

To make your katsudon look good, arrange the ingredients neatly. You can also add sliced green onions or grated daikon on top of the chicken for extra flavor. Don’t forget to serve your katsudon with a bowl of warm dashi broth on the side for more flavor.

  • Cook chicken katsu and rice as directed
  • Place crispy chicken on hot rice
  • Try pork cutlets or add veggies for variety
  • Serve with miso soup or green salad
  • Arrange ingredients neatly for a good look
  • Add green onions or daikon for extra flavor
  • Serve with warm dashi broth on the side



When you think of Japanese food, ‘katsudon’ is a dish that stands out for its delicious taste. Here are some important things to know about katsudon:

Different types: You can try katsudon with pork instead of chicken or add your own seasonings.

History: Katsudon started in the early 1900s when Japan was learning from Western cooking. Now, it’s a big part of Japanese food.

Cultural importance: In Japan, katsudon is a special dish for celebrations and is very comforting to eat.

Looking up katsudon recipes online will show you many ways to make it. But what makes katsudon special is its long history and how much it means to Japanese food culture.

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