Find my Katsudon recipes in my book, The Wok, or on my channel here.
Find my Katsudon recipes in my book, The Wok, or on my channel here. is a easy Japanese recipe that serves 2. 620 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $3.02 total, $1.51 per serving
Ingredients
- 2 cups Cooked Japanese short‑grain rice (freshly steamed, keep warm)
- 2 pieces Leftover chicken katsu (sliced into 1‑inch strips; if using pork katsu, same amount)
- 2 cups Dashi stock (instant dashi powder dissolved in water works fine)
- 2 tablespoons Soy sauce (regular or low‑sodium)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Sake (dry cooking sake)
- 1 teaspoon Sugar (granulated)
- 1 small Onion (thinly sliced)
- 2 stalks Scallions (white and green parts separated; white for broth, green for garnish)
- 2 large Eggs (beaten lightly)
- 1 tablespoon Mitsuba (optional) (chopped, for garnish)
Instructions
Prepare the dashi‑soy broth
In a saucepan combine 2 cups dashi, 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sake, and 1 tsp sugar. Stir until the sugar dissolves.
Time: PT3M
Temperature: Medium heat
Add aromatics
Add the thinly sliced onion and the white parts of the scallions to the broth. Bring to a gentle simmer.
Time: PT4M
Temperature: Medium‑low simmer
Heat the leftover katsu
Lay the sliced chicken katsu on top of the simmering broth. Let it heat through for about 2 minutes, turning once if needed.
Time: PT2M
Temperature: Medium‑low simmer
Beat the eggs with broth
In a small bowl lightly beat the 2 eggs, then whisk in ¼ cup of the hot broth from the pan to temper the eggs.
Time: PT2M
Cook the egg mixture
Reduce heat to a very low simmer, cover the saucepan, and slowly pour the egg‑broth mixture around the katsu. Cook for 3‑5 minutes, until the eggs are just set but still slightly custardy.
Time: PT5M
Temperature: Low simmer
Assemble the katsudon
Place 2 cups of hot steamed rice in a serving bowl. Gently slide the katsu and egg mixture over the rice, letting the broth soak into the grains.
Time: PT2M
Garnish and serve
Scatter the green parts of the scallions (and optional mitsuba) over the top. Serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains soy, Contains egg
Allergens: Eggs, Soy, Wheat (breaded cutlet)
Ingredient Substitutions
- Instead of Cooked Japanese short‑grain rice: Sushi rice, Calrose rice
- Instead of Leftover chicken katsu: Store‑bought chicken cutlet, pork katsu
- Instead of Dashi stock: Chicken broth, Vegetable broth
- Instead of Soy sauce: Tamari
- Instead of Mirin: Sake with a pinch of sugar, Honey diluted with water
- Instead of Sake: Dry white wine, More mirin
- Instead of Sugar: Honey (½ tsp)
- Instead of Onion: Shallot, Leek
- Instead of Scallions: Green onions, Chives
- Instead of Eggs: Egg whites only (1.5 eggs)
- Instead of Mitsuba (optional): Parsley, Cilantro
Equipment Needed
- Saucepan
- Whisk
- Cutting board
- Chef's knife
- Measuring spoons
- Ladle
- Rice cooker or pot
- Serving bowl
- Spoon or chopsticks
Critical Steps — Do Not Skip
- Creating a balanced dashi‑soy broth (step 1)
- Tempering the eggs with hot broth (step 4)
- Cooking the eggs at a very low simmer to achieve custardy texture (step 5)
Chef Tips from the Video
- Use instant dashi powder for speed, but if you have time, make fresh dashi from kombu and bonito for deeper flavor.
- For extra richness, add a splash of butter to the broth just before adding the eggs.
Troubleshooting
Eggs are too runny after cooking.
Increase the low‑simmer time by 1‑2 minutes and keep the lid on; the residual heat will continue to set the eggs.
Cutlet becomes dry.
Reduce the heating time in step 3 to just 1‑2 minutes and keep the broth at a gentle simmer rather than a boil.
Storage
Refrigerator: Store any leftover broth in an airtight container for up to 3 days. Reheat gently before reuse.
Freezer: The cooked katsudon does not freeze well due to the rice texture; only freeze the broth separately.
Room temperature: Do not leave the assembled dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dashi broth a day ahead and refrigerate; reheat before using
- Pre‑slice the leftover katsu and store in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of katsudon in Japanese cuisine?
Katsudon originated in the early 20th century as a variation of oyakodon, substituting a breaded pork or chicken cutlet for the traditional chicken. It became popular as a hearty, affordable comfort food and is often eaten by students before exams for good luck.
What are the traditional regional variations of katsudon in Japan?
While the classic version uses pork katsu, some regions, especially in Kansai, favor chicken katsu. In Osaka, a slightly sweeter broth with extra mirin is common, whereas in Tokyo the sauce is more soy‑forward.
How is authentic katsudon traditionally served in Japan?
Authentic katsudon is served over a bowl of steaming Japanese short‑grain rice, with the egg‑broth poured around the cutlet and garnished with sliced scallions or mitsuba. It is eaten hot, often with a side of pickled ginger.
What occasions or celebrations is katsudon traditionally associated with in Japanese culture?
Katsudon is popularly eaten on exam days or before important tests because the word "katsu" also means "to win" or "to succeed" in Japanese, making it a good‑luck dish.
What other Japanese dishes pair well with katsudon?
Katsudon pairs nicely with a light miso soup, a small side of pickled vegetables (tsukemono), and a crisp green salad dressed with sesame vinaigrette.
What makes katsudon special or unique in Japanese cuisine?
Katsudon combines the crunchy texture of a breaded cutlet with a silky, custardy egg‑broth, creating a comforting contrast of flavors and textures that is both satisfying and quick to prepare.
What are the most common mistakes to avoid when making katsudon at home?
Common mistakes include boiling the broth too vigorously, which toughens the onion; over‑cooking the eggs, resulting in a rubbery texture; and heating the cutlet too long, which dries it out.
Why does this katsudon recipe use a low simmer and cover the pan while cooking the eggs?
A low simmer gently cooks the eggs, allowing them to set slowly and stay custardy. Covering traps steam, ensuring even heat distribution without drying the surface.
Can I make katsudon ahead of time and how should I store it?
You can prepare the broth and keep it refrigerated for up to 3 days. Reheat the broth, add the cutlet and eggs just before serving to maintain the desired texture.
What texture and appearance should I look for when the eggs are done in katsudon?
The eggs should be just set, looking slightly glossy and custardy, with no visible liquid but still soft enough to be cut with a fork. Over‑cooked eggs become chalky and dry.
What does the YouTube channel J. Kenji López-Alt specialize in?
The YouTube channel J. Kenji López-Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and making classic dishes more approachable for home cooks.
How does the YouTube channel J. Kenji López-Alt's approach to Japanese cooking differ from other cooking channels?
Kenji emphasizes the underlying chemistry of Japanese ingredients, often simplifying traditional methods (like using instant dashi) while still preserving authentic flavor, whereas many channels stick strictly to traditional techniques without explanation.
Last updated: August 24, 2026
