Katsudon is a traditional Japanese dish that is popular with the younger generation of foodies given its simplicity, inexpensiveness, and depth of umami. The word “Katsudon” is derived from 2 words: Tonkatsu (which means pork cutlet) and Donburi (which means large bowl). Katsudon is typically a deep fried pork cutlet cooked in a sweet and savory soy-based sauce combined with a scrambled egg, and served over a bowl of steamed white rice. It’s very simple to make, but also extremely satisfying to consume. 
This version adds another level of umami by including toasted shiitake mushrooms and a spicy Japanese mayonnaise that works extremely well with the dish.
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Katsudon Prep time: 45 mins Cook time: 15 mins Serves: 1


  • 150 grams pork chop
  • Salt, to taste
  • Pepper, to taste
  • All Purpose Flour (for breading)
  • Panko bread crumbs (for breading)
  • 1 cup vegetable oil
  • 5 tbsp water
  • 1/4 tsp Dashi powder
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp mirin
  • 1 1/2 tbsp Sake
  • 2 tsp brown sugar
  • 1/4 onion
  • 2 eggs
  • Spring onion, for garnish
  • 1 cup cooked rice
  • 5 pieces Shiitake mushrooms


  1. 1 Prepare pork chop for frying. Make a few cuts across the top of the pork chop (where the fat is) to prevent it from curling up when fried later on.
  2. 2 Season pork chop with salt and pepper. Let sit in the refrigerator for 1 hour.
  3. 3 In the meantime, cut 1/4 an onion into thin slices.
  4. 4 Cut spring onions at a diagonal for garnish.
  5. 5 Thinly slice Shiitake mushrooms. Pan fry in a dash of oil until toasty, then season with a bit of salt.
  6. 6 Once pork is ready to be removed from the refrigerator, dust both sides of the pork with all purpose flour.
  7. 7 Crack open an egg and whisk. Dip pork into the whisked egg.
  8. 8 Dip the pork in panko bread crumbs, making sure most of the pork is covered.
  9. 9 Pan fry the pork chop in vegetable oil heated to 170 C, until golden brown.
  10. 10 Let cool on a baking rack and drain excess oil.
  11. 11 Mix water, dashi powder, soy sauce, mirin, Sake, brown sugar, and onion slices in a small pan.
  12. 12 Simmer until onions begin to cook.
  13. 13 Cut pork into 1 inch wide slices, then add to the pan.
  14. 14 Crack another egg into a bowl, whisk, then pour over tonkatsu.
  15. 15 Cover the pan for 30 seconds, or until eggs start to set.
  16. 16 Transfer all contents of the pot over a bowl full of rice.
  17. 17 Garnish with spring onions, a dollop of spicy Japanese mayo (see below), pickled cucumbers (store bought), and the toasted shiitake mushrooms
  18. 18 For Spicy Japanese mayo: in a bowl, mix Japanese mayo, chilli oil, and sesame oil. Spoon over Tonkatsu. Drizzle sweet soy sauce over Japanese mayo.


Spicy Japanese Mayonnaise Ingredients: 1/4 cup Japanese mayo 1 tbsp Sweet soy sauce (Kekap Manis) 1 tbsp Chilli oil 1 tbsp Sesame oil
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David del Rosario
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