By eatmundo · August 3, 2026
A comforting Japanese bowl consisting of a breaded chicken cutlet, onion, and egg simmered in a dashi-soy broth served over rice. It is the ultimate hearty meal for energy.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Keep the 500g of chicken thigh as whole boneless fillets, pound them to an even 1.5 cm thickness and season with 3g of salt. Slice the onion into thin, uniform strips. Beat 1 egg in a shallow dish. Dredge each fillet in the 60g of flour, dip it in the beaten egg, then press it firmly into the 100g of panko breadcrumbs to coat completely.
- 2
Heat 1000ml of oil in a deep pot to 170°C. Deep-fry the breaded fillets for 6 minutes, turning once, until golden and cooked through. Drain on a rack for 2 minutes, then cut each cutlet into 2 cm strips.
- 3
In a wide pan, combine 200ml of dashi, 4 tbsp of soy sauce, and 3 tbsp of mirin, bringing it to a simmer over medium heat.
- 4
Add the onions to the simmering sauce and cook until they become translucent and soft, about 4 minutes.
- 5
Lay the sliced chicken cutlets on top of the onions, keeping the breaded tops above the sauce, and simmer for 1 minute.
- 6
In a bowl, whisk the remaining 4 eggs lightly, keeping the yolks and whites slightly marbled. Pour them evenly over the cutlets and onions, cover the pan with a lid, and cook for 60 seconds until the eggs are set but still soft, then remove from the heat.
- 7
Prepare 4 bowls of hot steamed rice.
- 8
Divide the egg and cutlet mixture into four portions with a spatula, slide each carefully onto a bowl of rice, and garnish with thinly sliced scallions.
Frequently Asked Questions
What is Katsudon?
Katsudon is a Japanese rice bowl dish featuring a deep-fried breaded chicken cutlet simmered in a dashi-based sauce with onions and egg. It is served over a bowl of steamed white rice and typically consumed as a hearty lunch or dinner.
Can I use pork instead of chicken?
Yes. A pork cutlet (tonkatsu) is the traditional choice: use 500g of boneless pork loin, breaded and deep-fried the same way. Chicken katsu, as made here, is a lighter and popular variation.
Why shouldn't I whisk the eggs completely?
Leaving some streaks of white and yellow gives the dish a superior visual texture and a better mouthfeel.
Is the broth too sweet?
Mirin adds a mellow sweetness typical of Japanese cuisine, but adjust the amount if you prefer it more savory.
What if the eggs get too firm?
Remove the pan from the heat earlier; residual heat will finish cooking them quickly in the bowl.
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