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Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)

Name: Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2
Ingredients: For the Baked Tonkatsu:; 1 cup panko (Japanese breadcrumbs); 1 Tbsp neutral oil; 2 pieces boneless pork loin chops (½-inch thick) (4 oz, 113 g each; for vegan/vegetarian, use tofu or other plant-based meat substitutes); 1 tsp Diamond Crystal kosher salt; freshly ground black pepper; 1 Tbsp all-purpose flour (plain flour) (or more, if needed); 1 large egg (50 g each w/o shell); For the Katsudon:; ½ onion (divided; ¼ onion per serving); 2 large eggs (50 g each w/o shell) (divided; 1 egg per serving; for vegan/vegetarian, use egg substitute such asJUST Egg); 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving); For the Sauce:; 1 cup dashi (Japanese soup stock) (I use a standard Awase Dashi made with kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi); 2 Tbsp sake; 2 Tbsp mirin; 2 Tbsp soy sauce; 2 tsp sugar; For Serving:; 4 sprigs mitsuba (Japanese parsley) (optional; or use chopped green onion/scallion); shichimi togarashi (Japanese seven spice) (optional)

Prep Time

25m

Cook Time

40m

Total Time

1h 5m

This Baked Katsudon recipe features crispy tonkatsu, a savory sauce, and fluffy Japanese rice all baked in one dish. Whether using pork or a plant-based substitute, each bite is filled with rich flavors and satisfying textures. Top it off with mitsuba and shichimi togarashi for an authentic touch.

Donburi

Pork Cutlet

Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl) Image

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Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

1 cup panko (Japanese breadcrumbs)

2 pieces boneless pork loin chops (½-inch thick) (4 oz, 113 g each; for vegan/vegetarian, use tofu or other plant-based meat substitutes)

1 tsp Diamond Crystal kosher salt

freshly ground black pepper

1 Tbsp all-purpose flour (plain flour) (or more, if needed)

1 large egg (50 g each w/o shell)

½ onion (divided; ¼ onion per serving)

2 large eggs (50 g each w/o shell) (divided; 1 egg per serving; for vegan/vegetarian, use egg substitute such asJUST Egg)

2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)

1 cup dashi (Japanese soup stock) (I use a standard Awase Dashi made with kombu and katsuobushi; for vegan/vegetarian, makeVegan Dashi)

4 sprigs mitsuba (Japanese parsley) (optional; or use chopped green onion/scallion)

shichimi togarashi (Japanese seven spice) (optional)

Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)

Ingredients

For The Baked Tonkatsu

For The Katsudon

For The Sauce

For Serving

Steps

Nutrition Facts

Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)

Ingredients

For The Baked Tonkatsu

For The Katsudon

For The Sauce

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts