Are you a fan of Japanese deep-fried pork cutlet tonkatsu? Then don’t miss out on this simple and delicious tonkatsu rice bowl called Katsudon (カツ丼). A true soul food of Japan, katsudon is said to warm the coldest of hearts. With irresistibly juicy cutlet and creamy eggs simmered in a savory sauce and poured over steamed rice, katsudon is nothing but pure comfort. The cutlets typically get their crunchy texture from deep-frying, but my baked tonkatsu is juicy and extra crunchy—and just as good as the deep-fried version. Today, we’re going to take the mess-free route and make Baked Katsudon (揚げないカツ丼). Follow my simple tips to achieve the same golden katsu for your rice bowl.
Ingredients You’ll Need
panko (Japanese breadcrumbs) – about 1 cup panko neutral oil boneless pork loin chops – ½ inch thick; for vegan/vegetarian, use tofu or other plant-based meat kosher salt – I use Diamond Crystal brand freshly ground black pepper all-purpose flour (plain flour) large egg
For the Sauce
dashi (Japanese soup stock) – about 1 cup dashi; use standard Awase Dashi, dashi packet or powder, or Vegan Dashi sake mirin (Japanese sweet rice wine) soy sauce sugar
For the Katsudon
onion large eggs cooked Japanese short-grain rice mitsuba (Japanese parsley) – optional; or use chopped green onion/scallion shichimi togarashi (Japanese seven spice) – optional
How To Make Baked Katsudon
Keep the leftovers in an airtight container and store them in the refrigerator. To reheat, bake in the oven until warm.
3 Secrets to Make Delicious Baked Katsudon
1. Pre-toast the panko breadcrumbs
Before breading the pork cutlets, pre-toast the panko in a frying pan until nicely brown. Since we’re not deep frying the cutlets, this step is the golden trick in achieving a beautiful crust and crunchy texture for the baked tonkatsu. I use the same technique for my Baked Tonkatsu or Baked Chicken Katsu recipes.
2. Make one serving at a time
When making donburi dishes like Katsudon and Oyakodon, we make one serving at a time using a special oyakodon pan (親子丼鍋). This way, you can keep the balance of ingredients and distribute them evenly. It also makes it easier to transfer the cooked protein over to the rice as the size of the cooking pan is similar to a donburi bowl. In this recipe, I used my mom’s oyakodon pan that I found in her kitchen last summer. I brought it home with me and I’m happy that I could use it in this recipe. However, my mom’s pan is smaller and shallower than what we can get these days. So I got a brand new oyakodon pan with a lid (picture above). Alternatively, you can use a 5–6 inch pan instead.
3. Use good dashi
When you make katsudon sauce, it’s important to use good dashi. I highly recommend making your own dashi, but if you’re too busy, you can use a dashi packet. It still tastes better than dashi made with dashi powder. For vegan/vegetarian, use Vegan Dashi.
Donburi – The Ultimate Comfort Food
If a rice bowl is your type of dinner, you will enjoy this Baked Katsudon as much as I do. The contrast of juicy panko-crusted pork, sautéed onion, soft eggs, fluffy steamed rice, and a flavorful sauce, all come together to deliver a bowl of deliciousness. For more mouthwatering Japanese fried foods in baked versions, try out my Baked Croquettes and Baked Chicken Katsu recipes!
More Delicious Donburi Rice Bowl Recipes You’ll Love
Karaage Rice Bowl Gyudon (Beef Bowl) Chicken Katsudon
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