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.

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.

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.

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.

Katsudon pairs nicely with a light miso soup, a small side of pickled vegetables (tsukemono), and a crisp green salad dressed with sesame vinaigrette.

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.

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.

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.

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.

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.

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.

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.