How to make Katsudon

Why cooks start here

Katsudon is cooked the way donburi shops cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a japanese family cook actually puts it on the table.

Katsudon is a beloved staple of Japanese comfort food, often enjoyed at home or in bustling donburi shops. It combines the hearty satisfaction of breaded pork cutlets with the simplicity of rice, making it a favorite choice for a fulfilling meal at any time of the day. This home version captures the essence of how Japanese family cooks bring this dish to life, with thoughtful hand-judged seasoning and a generous approach to its comforting flavors. The dish is a harmony of crispy pork, tender onions, and lightly beaten eggs, all simmered in a savory broth of dashi, soy sauce, and mirin. The sweetness of sugar balances the umami-rich base, creating a satisfying taste and texture contrast. Served over a steaming bowl of short-grain rice, each bite is a delightful interplay of flavors and textures, inviting you to partake in a piece of everyday Japanese culinary tradition.