Baked katsudonSee all recipes

May 15, 2020 / Types: Rice bowls / By Namiko Chen

What is this recipe about?

Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.

Ingredient list237 gPanko (Japanese breadcrumbs)470 kcal pp.14.8 mlVegetable Oil63 kcal pp.226 gBoneless pork loin chops259 kcal pp.4.95 gSea salt0 kcal pp.2 gGround black pepper (grains)3 kcal pp.29.55 gNormal Flour54 kcal pp.150 gEgg (large)108 kcal pp.47 gOnion10 kcal pp.150 gJapanese rice98 kcal pp.236.59 mlDashi19 kcal pp.29.55 gSake20 kcal pp.29.55 mlMirin37 kcal pp.29.55 mlSoy Sauce8 kcal pp.9.85 gWhite sugar19 kcal pp.5 gMitsuba (Japanese parsley)1 kcal pp.1 gShichimi Togarashi (Japanese seven spice)0 kcal pp.

Servings and calories

Servings2

Kcal per portion1167 kcal

Video instructions

Baked katsudon / Instructions

1Time to start! Gather the ingredients

Gather all the ingredients. Adjust the oven rack to the middle position and preheat the oven to 400F (200C).

2Combine and transfer

Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.

3Cut the onions

Cut the onions into thin slices and the mitsuba into small pieces.

4Remove that fat!

Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat and prevent it from curling up.

5Punch-box the meat

Pound the meat with a meat pounder, or if you don’t have one then just use the back of a knife to pound. Mold the extended meat back into the original shape with your hands.

6Spices moment

Sprinkle salt and freshly ground black pepper.

7Flour, flour, lots of flour

Dredge each pork piece in the flour to coat completely. Pat off the excess flour.

8Finally, here comes the egg

Beat one egg in a bowl and coat the pork with the beaten egg. Finally, coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.

9We're almost there! Pose the pork

Place the pork on the prepared baking sheet lined with parchment paper or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won't get crushed). Bake at 400F (200C) until the pork is no longer pink inside, about 20 minutes.

10Finish line: cut the tonkatsu and serve!

Remove the tonkatsu from the oven and cut into 1-inch pieces (so you can eat with chopsticks).

Baked katsudon / Recipe notes

1 -
Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.
2 -
Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.
3 -
Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.
4 -
Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.
5 -
Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream. Learn how to make the best crunchy cutlet without deep frying.

Source and credits

All the content of the recipe Baked katsudon was rewritten taking inspiration from Just One Cookbook. Some images used on this page may belong to Just One Cookbook. We thank a lot Namiko Chen for the amazing recipe!