Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Photograph and video: J. Kenji López-Alt

How to Make Katsudon

Why It Works

  • The breading on leftover fried chicken or pork cutlets is great at absorbing flavorful liquids.
  • Steaming the eggs in broth keeps them nice and tender.

I admit: The idea of soggy fried food doesn't sound so great at first, but there are a host of Japanese dishes that involve just that and end up with really unique textures and flavors. Frying drives off excess moisture from batters and breadings, which leaves behind plenty of open spaces to absorb flavorful liquids. Not sold? Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with eggs in a soy-dashi broth, then served over a bowl of rice.

Recipe Facts



Active: 3 mins
Total: 5 mins
Serves: 1 serving

Rate & Comment


  • 1/3 cup (80mldashi, or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi

  • 1 tablespoon (15ml) soy sauce

  • 1 tablespoon (15ml) sake

  • 2 teaspoons (8g) sugar

  • 2 teaspoons (10ml) mirin

  • 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional

  • 1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips

  • 2 large eggs

  • 2 scallions, white and light green parts only, thinly sliced, plus more for garnish

  • Steamed white or brown rice, for serving


  1. Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes. Add sliced fried cutlet and let simmer for 1 minute. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you'd like them, about 1 minute for very soft or 2 minutes for medium. Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve.

This Recipe Appears In

Nutrition Facts (per serving)
1317 Calories
50g Fat
117g Carbs
90g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 1317
% Daily Value*
Total Fat 50g 64%
Saturated Fat 10g 51%
Cholesterol 704mg 235%
Sodium 1928mg 84%
Total Carbohydrate 117g 43%
Dietary Fiber 6g 21%
Total Sugars 18g
Protein 90g
Vitamin C 11mg 53%
Calcium 228mg 18%
Iron 9mg 49%
Potassium 1383mg 29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)