Katsudon Recipe

Introduction to Katsudon

Katsudon is a mouth-watering Japanese cuisine that has taken the world by storm. This delectable rice bowl dish features a crispy chicken katsu or pork cutlet, topped with a flavorful broth and eggs. Katsudon is a favorite comfort food for many, offering a perfect balance of textures and flavors in each bite. Its popularity can be compared to its close relative, Oyakodon, another beloved rice bowl dish in Japanese cuisine. Get ready to dive into the delicious world of Katsudon!


  • Chicken Katsu
  • 1 large chicken breast
  • ½ cup corn starch
  • 1 large egg (egg wash)
  • 1 cup panko bread crumbs
  • Broth
  • 1 small yellow onion
  • ⅓ cup dashi or chicken stock
  • 1 tbsp soy sauce
  • ½ tbsp sugar
  • 2 large eggs (beaten)
  • 1 stalk green onion
  • 1 tbsp katsu sauce
  1. Start by pounding the chicken breast to an even thickness, then dip it in the egg wash and coat it with panko bread crumbs.
  2. Fry the breaded chicken until it is golden brown and cooked through, then set it aside.
  3. In a separate pan, sauté sliced onion until it becomes translucent.
  4. Add dashi stock, soy sauce, mirin, and sugar to the pan and bring the mixture to a simmer.
  5. Cut the fried chicken into slices and place them on top of the simmering broth.
  6. Beat eggs and pour them over the chicken, allowing them to cook gently.
  7. Once the eggs are set, serve the Katsudon over a bowl of steamed rice.
Main Course

Chicken Katsu for Katsudon

Chicken Katsu, a popular Japanese dish, consists of three main components: Chicken, Breading, and Frying. Let’s take a closer look at each of these components to understand how they come together to create the delicious Chicken Katsu dish.

  • Chicken: The key ingredient in Chicken Katsu is typically chicken breast, which is boneless and skinless. This cut of meat is chosen for its tenderness and ability to absorb flavors during the cooking process.
  • Breading: To coat the chicken before frying, a special type of breading is used called panko bread crumbs. Panko crumbs are lighter and crispier than regular bread crumbs, giving the Chicken Katsu its signature crunchy texture.
  • Frying Techniques: The chicken cutlet is coated in flour, dipped in beaten eggs, and then covered with panko bread crumbs before being deep-fried until golden brown. This frying method ensures that the Chicken Katsu is crispy on the outside and juicy on the inside.

By combining these components – the tender chicken breast, the crunchy panko breading, and the expert frying technique – you can create a mouthwatering Chicken Katsu that is perfect for making Katsudon or enjoying on its own.

Dashi Broth in Katsudon

Dashi broth or chicken stock plays a crucial role in the delicious flavor of Katsudon. Dashi broth is a fundamental component in Japanese cuisine, providing a savory umami taste that enhances the overall dish. The preparation of Dashi involves simmering ingredients like kombu (dried kelp) and bonito flakes (dried fish) in water, creating a rich and flavorful broth that elevates the taste of Katsudon. The umami flavor from the Dashi or chicken stock adds depth and complexity to the dish, making it a key element in the traditional recipe.

FAQ 1: What is the main protein used in Katsudon?

Answer: The main protein used in Katsudon is breaded and deep-fried pork cutlets.

FAQ 2: How is the breading for Chicken Katsu prepared?

Answer: The breading for Chicken Katsu is typically made with flour, beaten eggs, and panko breadcrumbs.

FAQ 3: Can I substitute chicken with pork in Katsudon?

Answer: Yes, you can substitute chicken with pork in Katsudon based on your preference.

FAQ 4: Why is Dashi broth important in Japanese cuisine?

Answer: Dashi broth is important in Japanese cuisine as it adds a rich umami flavor base to many dishes.

FAQ 5: Are there vegetarian alternatives for Katsudon?

Answer: Yes, vegetarian alternatives for Katsudon can include using tofu or vegetables instead of meat.