I’m not a very superstitious person, but I still eat a bowl of katsudon before an important event. In Japan, the word katsu means “to win” so a lot of sports players and students will eat katsudon before a big game or an exam. Katsudon is a donburi (rice bowl dish) topped with pork cutlet and egg. It’s the ultimate Japanese comfort food and my favorite donburi. This katsudon recipe is quick and easy to make and can even be used to get rid of left over tonkatsu. You can serve katsudon for lunch and dinner without any other side dishes, but I recommend serving it with hot or cold oolong tea.


This recipe makes 1 serving


  • 1 Tonkatsu (read this recipe)
  • 1/4 cup water (50ml)
  • 1/4 teaspoon granulated dashi (Japanese Soup Stock)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 to 2 oz sliced onion
  • 1 lightly beaten egg
  • 1 bowl of rice

Cooking Instructions

  1. Fry Tonkatsu. Drain oil. Cut into 1 inch strips. Slice onion.
  2. Put water, dashi, mirin, soy sauce, sugar, and sliced onion in a small pan and let it simmer on high heat. Stir lightly. Lightly beat one egg.
  3. When it comes to a boil, add tonkatsu and pour the lightly beaten egg over and around the tonkatsu. Cover and reduce to medium heat. Let the egg cook through about 90 percent for about 30 seconds.
  4. Serve over hot rice (the rest of the egg will cook through).
  • http://www.facebook.com/people/April-Kwon/100000359900093 April Kwon

    I'm going to make katsudon soon!!! Looks tasty <3

  • http://mamaloli.com/ MamaLoli

    Post a pic once you've made your katsudon!!

  • Kevin

    This tasted as good as the oyakodon. Thanks.

  • http://mamaloli.com/ MamaLoli

    These days, I tend make more katsudon than oyakodon. I'm glad the recipe worked out for you!

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  • bodybybuddha

    AWESOME!!! Thanks!

    • http://mamaloli.com/ MamaLoli

      You’re Welcome!

  • Ces

    Hi, thanks for sharing this recipe. I made this earlier for dinner, and my husband loved it! Thanks so much. Looking forward to more Japanese recipes.

    • http://mamaloli.com/ MamaLoli

      Thanks for stopping by! I’m glad the recipe worked out for you =)

  • sparklfied10

    I can’t wait to make this!!! I’ve had it in Japan before and it is one of my favorite dishes. Hopefully mine turns out as good as yours looks! :)

    • http://mamaloli.com/ MamaLoli

      Good luck making your katsudon :) I hope it turns out great!

  • faiiy

    I just made this and I’m enjoying it now. I absolutely love the recipe; it tastes great.

    • http://mamaloli.com/ MamaLoli

      Yay, I’m glad the recipe worked for you :)

  • Santabear00

    Very delicious!!! My son who is a veggie lover picked the pork chops over the veggie tonight! I love your website. Hope to try other recipes in the near future! Thanks for sharing this recipe.

    • http://mamaloli.com/ MamaLoli

      I’m glad you liked the recipe :) Thanks for stopping by~

  • Tracey

     Although I’m 1/2 Japanese, I don’t have much experience cooking Japanese food. I’m learning though :)  I made this tonight and I have to say…this is the BEST katsudon I’ve ever had…ever! Thanks for sharing the recipe.

    • http://mamaloli.com/ MamaLoli

      Yay, I’m glad the recipe worked for you!! :)

  • Dottie

    I bought some frozen panko chicken from Costco. I am going to cheat and use them instead of pork. However I love the pork. This is one of my favorite foods to eat. Thank you for sharing and now I can make it at home:)

    • http://mamaloli.com/ MamaLoli

      Ooh~ let me know how it turns out using chicken… I have some left over chicken katsu :)

    • http://www.facebook.com/dorothea.schueler Dorothea Hofer Schueler

      It was yummy.

      • http://mamaloli.com/ MamaLoli

        YAY ^_^

  • Jill Porazynski

    So easy and delicious! This tonkatsu always comes out perfect! We just had it last night with some green onions and sriracha (for festive colors) and we decided it was our new Christmas tradition. Thanks for the great recipe MamaLoli!

    • http://mamaloli.com/ MamaLoli

      You’re welcome! I’m glad you like the recipe! I’ll have to try sriracha ^_^

  • Mywish

    Oh my gosh, how simple and best of all delicious. Made this for dinner thursday night and will be making at home instead of going out for it. Tripled the recipe and had plenty of leftovers for my son. Husband does not eat leftovers_ but loved it. Thank you so much for sharing the recipe. By the way the the extra flour in the egg dipping for the pork really gave it a nice crust that did not fall apart. I can’t say enough about this recipe, I can go on and on about it. I will be looking for more recipes from you Mamaloli.

    • http://mamaloli.com/ MamaLoli

      Thanks! I’m glad you liked this recipe! This comment made my day ^_^ I’m in the process of redesigning the website and adding new recipes so please stop by often~

  • Jonesy

    I lived in Japan for 4 years and woke up today missing good Katsu. I’ve tried every Japanese restaurant in town and none of them come close to having the right flavor. I woke up this morning craving Katsu. Instead of driving myself crazy and going out to eat I decided to make it myself. This recipe was perfect! Thank you for posting this. I’ve sent this to all my friends and they plan on making it too.

    • http://mamaloli.com/ MamaLoli

      I’m glad my katsudon recipe worked for you!

  • http://www.facebook.com/thaao Thaao Hanshew


    Here is mine :3 It was delicious! I did a few things different on the second time:

    * I make my own dashi so I don’t have the dashinomoto. However, I tried adding worcestershire in the sauce to give it a more tangy flavor instead of that umami taste that the dashi gives. I think it actually suits the dish quite well.

    * I did not add the sugar because the mirin is already sweetening the mixture, and onions have a bit of natural sweetness to them, too. I think added sugar is a bit of overkill, plus every bit of removing processed sugars from food helps health :) Even though this isn’t the most healthy dish lol.

    * I used more onion and used three different kinds of onions. I like the katsu to be cozy in a bed of onions :) I love onions though… hahaha.

    * I served with toppings since I was making this for three people. My brother liked extra worcestershire on his. My friends and I all like kewpie mayonnaise on top or on the side. I garnished with romaine lettuce (pulled from hearts) which you can nibble on as you eat, or eat some and then make a lettuce wrap later. This was a fun and unique way to eat katsudon. I always like to have a green leaf with all meals so this was an easy way to incorporate that.

    I’ve found the best tea is a darker oolong like a dancong, and add a little ginger too. The ginger complements the katsudon well and helps with digestion as well.

    • http://mamaloli.com/ MamaLoli

      Wow, you sort of made your katsudon like okonomiyaki!

  • sweetwifey

    thanks for the recipe :) ill try to cook this for dinner tonight :)

    • http://mamaloli.com/ MamaLoli

      You’re welcome! Hope everything turned out great!

  • Michael Touch

    I dont have any mirin! Will the taste be that much of a difference if i dont add it?

    • http://mamaloli.com/ MamaLoli

      Japanese food is incomplete without mirin! I recommend adding it. If you don’t have it, you can use 1 tablespoon rice wine or sake with 1/4 tsp extra sugar.

      • Michael Touch

        I Made it without Mirin. It actually tasted really good still but, I knew it was still missing something. Just ordered some today so I can actually make the actual dish next week. Thanks for the recipe though its great! Also do you have a good ramen recipe?

        • http://mamaloli.com/ MamaLoli

          I have several ramen recipes, but I haven’t been able to post them yet. I’ve been so busy with school and work. I’m in the process of updating the website, so hopefully I’ll be able to post them soon! Thanks for visiting ^_^

  • Ropez

    I like Katsudon very much, eversince I had it in Japan in 1963. I have been looking for a way to make my own ande here it is! Thanks bunch.

    • http://mamaloli.com/ MamaLoli

      You’re welcome~ Hope the recipe worked out for you :)

  • Maya

    Thank you so much for this recipe~I really needed some katsudon after being away from Oki for so long! ^^

    But I need to ask–is there anything you think may be used to substitute the soy sauce? I’ve already made a gluten/soy-free variation that tasted great (the tonkatsu came out AMAZINGLY CRUNCHY with Rice Chex instead of panko) but the sauce is lacking something. Any suggestions? :)

    • http://mamaloli.com/ MamaLoli

      Hi Maya,
      The sauce may feel like it’s lacking something since you used rice chex instead of panko. Rice Chex has more flavor than panko (which is bland) which could be covering up the flavor of the sauce. Try increasing the soy sauce and sugar and/or use real dashi stock. I used granulated dashi here to make the recipe easy, but normally I make real dashi stock which further enhances the flavor.

      • Maya

        Thanks for the reply! That’s a good point, I didn’t think the Chex would’ve done that. That might ONE of the reasons the sauce was bland. I did make real dashi stock though. Kombu and bonito flakes!

        I used Chex because my family cannot have gluten and I tried substituting the soy sauce with salted black bean juice because we cannot have soy. Very tough to eat Japanese food with these sorts of allergies. >_>

        I’ll try it again someday. Thanks very much! :)

  • Caroline t

    I made this and it was so yum ! And so easy! Thank you for the recipe :)

    • http://mamaloli.com/ MamaLoli

      You’re welcome ^_^

  • Lily F.

    I know you posted this recipe years ago, but I just made it and my husband and I loved it. We topped it with green onions and a small squeeze of tonkatsu sauce. I wish we had mitsuba available. Anyway, your pictures were super helpful. Thank you so much!

    • http://mamaloli.com/ MamaLoli

      Hi Lily, I’m glad the pictures helped! Thanks for visiting :)

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