With a crispy pork cutlet and runny egg simmered in a savory broth and served on a bed of hot steamed rice, this Baked Katsudon (Pork Cutlet Rice Bowl) is pure comfort. Follow my tips for baked tonkatsu that is juicy and extra crunchy—and just as good as the deep-fried version.
Are you a big fan of Japanese deep-fried pork cutlet Tonkatsu? Then don’t miss out on this simple and delicious donburi –Katsudon (カツ丼). The true soul food of Japan, Katsudon is said to have the ability to warm the coldest of hearts. Case in point: Irresistibly juicy cutlet, creamy eggs, and steamed rice soaked in a savory sauce, Katsuson is nothing but pure comfort.
The cutlets typically get their crunchy texture from deep frying, but today we’re going to take the mess-free route and make Baked Katsudon (揚げないカツ丼). Follow my simple tips, you’ll be able to achieve the same golden katsu for your rice bowl. I promise the baked version is just as good as deep-fried one.
3 Secrets to Make Delicious Baked Katsudon
1. Pre-Toast The Panko Breadcrumbs
Before breading the pork cutlets, pre-toast the panko in a frying pan until nicely brown. Since we’re not deep frying the cutlets, this step is the golden trick in achieving a beautiful crust and crunchy texture for the baked tonkatsu.
I use the same technique for my Baked Tonkatsu or Baked Chicken Katsu recipes.
2. Make One Serving At a Time
When making Donburi dishes like Katsudon and Oyakodon, we make one serving at a time using a special Oyakodon Pan (親子丼鍋). This way, you can keep the balance of ingredients and distribute them evenly. It also makes it easier to transfer the cooked food over to the rice as the size of the cooking pan is similar to a donburi bowl.
In this recipe/ video, I used my mom’s Oyakodon pan that I found in her kitchen last summer. I brought it home with me and I’m happy that I could use it in this recipe.
However, my mom’s pan is smaller and shallower than what we can get these days. So I got a brand new Oyakodon pan with a lid (picture above). Alternatively, you can use a 5-6 inch pan instead.
3. Use Good Dashi
When you make Katsudon sauce, it’s important to use good dashi. I highly recommend making your own dashi, but if you’re too busy, you can use a dashi packet. It still tastes better than dashi made with dashi powder. For vegan/vegetarian, use Vegan Dashi.
Donburi – The Ultimate Comfort Food
If rice bowl is your type of dinner, you will enjoy this Baked Katsudon as much as I do. The contrast of juicy panko-crusted pork, sautéed onion, soft eggs, fluffy steamed rice, and a flavorful sauce, all come together to deliver a bowl of deliciousness.
For more mouthwatering Japanese fried foods in baked versions, try out my Baked Croquettes and Baked Chicken Katsu recipes!
More Delicious Donburi Rice Bowl Recipes You’ll Love:
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Baked Katsudon (Japanese Crispy Baked Cutlet Rice Bowl)
Video
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
- 1–2 Tbsp all-purpose flour (plain flour)
- 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 as JUST 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, make Vegan 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)
Instructions
Before You Start…
- For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
- Gather all the ingredients. Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack or line it with parchment paper. I prefer to use a wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.
To Toast the Panko
- Combine 1 cup panko (Japanese breadcrumbs) and 1 Tbsp neutral oil in a frying pan. Toast the panko over medium heat, stirring frequently, until golden brown. Transfer the toasted panko into a shallow dish and allow to cool.
To Prepare the Pork
- Cut off the extra fat from 2 pieces boneless pork loin chops (½-inch thick). Make several slits on the connective tissue between the meat and remaining fat. Tip: Red meat and fat have different elasticities, and they will shrink and expand at different rates when they are cooked. Making a few slits will allow the tonkatsu to stay nice and flat and prevent the cutlets from curling up.
- To tenderize the meat, pound both sides of the cutlets with a meat pounder; if you don’t have one, then use the back of the knife. Mold the flattened meat back into the original shape with your hands.
- Sprinkle the cutlets with 1 tsp Diamond Crystal kosher salt and freshly ground black pepper.
- Dredge the pork pieces in 1–2 Tbsp all-purpose flour (plain flour) to coat completely. Pat off the excess flour.
- Next, beat 1 large egg (50 g each w/o shell) in a bowl. Then, dip the pork into the beaten egg and coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.
To Bake
- Place the pork cutlets on the wire rack or parchment paper on the prepared baking sheet. Bake at 400ºF (200ºC) until the pork is no longer pink inside, about 20 minutes.
- Remove the tonkatsu from the oven and cut into 1-inch (2.5-cm) pieces (so you can eat them with chopsticks). Press the knife directly down into the cutlets, instead of sawing back and forth. This way, the panko crust will stay on the meat. Set aside for now.
To Prepare the Katsudon Ingredients
- Cut ½ onion into thin slices and divide into 2 portions. Chop 4 sprigs mitsuba (Japanese parsley) (optional) into small pieces.
- Combine the sauce ingredients in a liquid measuring cup or bowl: 1 cup dashi (Japanese soup stock), 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, and 2 tsp sugar. This amount could be more than you need, depending on the frying pan size you use. You can store the extra in a mason jar in the refrigerator for up to a week. In a separate small bowl, beat one of the 2 large eggs (50 g each w/o shell).
Why Use an Oyakodon Pan?
- In the following step-by-step instructions, I will show you how to make Katsudon using a traditional single-serving oyakodon pan. The oyakodon pan is similar in size to a donburi bowl; therefore, the food cooks in the right size and shape to slide easily onto the steamed rice in the bowl. You can make two servings at once in one large frying pan and carefully divide it, but each portion won't be a round shape that fits perfectly into the donburi bowl.
To Make the Katsudon
- For each serving, put 1 portion of the onion slices into the pan and pour ½–¾ cup (120–180 ml) of the sauce on top to cover them. Adjust the amount of sauce based on your frying pan size. Bring the sauce and onions to a boil. Lower the heat to medium and cook the onion slices until translucent, about 4–5 minutes.
- Carefully place one baked and sliced tonkatsu cutlet on top of the onions in the sauce and turn the heat to medium high. Then, slowly drizzle the beaten egg, evenly distributing it over the tonkatsu and broth. Cover the pan with the lid.
- When the egg is half cooked, about 30 seconds, turn off the heat. The egg should be almost set but still runny.
To Serve
- From the 2 servings cooked Japanese short-grain rice, add 1 serving of hot steamed rice into a donburi bowl. Slide the cooked tonkatsu and egg mixture, including the sauce, on top. Continue cooking and plating the second serving. Sprinkle the chopped mitsuba on top, and serve with shichimi togarashi (Japanese seven spice) on the side.
To Store
- You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3–4 days. You also can freeze the baked and cooled cutlets separately in an airtight container or freezer bag for up to a month. To reheat, bake it at 375ºF (190ºC) on a wire rack until the inside is warm.
Nutrition
Editor’s Note: The post was originally published on July 26, 2017. It’s been edited and republished in May 2020.
Hi Nami!
I was wondering if the baked pork can be frozen? And if yes, would you reheat them frozen or after defrosting them in the refrigerator?
Thank you! Really excited to try this recipe.
Hi Kim, You can store it in an airtight container in the freezer for up to a month.
To reheat, you can defrost them first or not. It’s up to your preference, then bake at 350 ºF (180 ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. (Check if the inside is warm before serving.) We hope this helps!
I love your recipes. I also love your photos. I would really like to know where I can buy the blue and white lidded bowl in the photos.
Hi Jeannie, Thank you very much for your kind feedback!
The donburi bowl is from Japan, and Nami gets most of her beautiful dishes from Kappabashi. https://www.justonecookbook.com/tokyo-kappabashi-kitchenware-town/
We hope you have a chance to visit there one day.
In the meantime, you may find a similar one from a store called MTC in us.
https://mtckitchen.com/yukishino-moss-white-donburi-bowl-13-fl-oz-6-26-dia/
We hope this helps!
Made this last night. I had two going at once and blew the timing a bit on when to take it off. I look forward to trying it again though and no complaints at all even with my blowing that part. Was still delicious and easy.
Hi K, We are glad to hear it turned out still delicious and easy! Thank you very much for trying this recipe and sharing your cooking experience with us.😊
Has anyone tried air frying the pork?
Hi Lee! I’ve heard from some of my readers that they have used air fryer and it worked. I wish I can tell you more detailed tips, but I don’t own one…
Love your recipes.
For this one, is it okay to prepare the pork ahead of time and bake at another time? Will the breadcrumbs get soggy if I prep it ahead of time and leave it in the fridge?
Hi Lauria! Yes, it will get soggy as you leave the raw pork as the meat will release moisture by leaving it out in the fridge. You should finish cooking and reheat in the oven again. 🙂
I have made this a few times and both my husband and I live the contrast of textures.
Thanks for the wonderful recipe.
Hi Tresna! Wow I’m so glad you two enjoy this recipe. Thank you for your kind feedback! 🙂
Just made this for dinner! It was a great hit with my brother and parents! Thank you so much for posted such good and beginner friendly Japanese recipes! <3
Hi Isabela! Thank you so much for trying this recipe! I’m glad your family enjoyed this dish. Thanks for your kind feedback. 🙂
Looks so good! I was wondering if you had a rough estimate of how long it takes to half-cook the egg? Thanks!
Hi Jeanine! It all depends on your heat, but estimate 30 seconds. 🙂
Thanks! I probably would have put it on and come back five minutes later to find an omelette, lol.
Hi Jeanine! Oh yeah… with this much egg, in general, it don’t need that long to cook, especially if you want to keep it half-cooked, and keep it covered with a lid. Hope you will try it again! 🙂
I always hesitate to make katsudon because of the frying. What a great recipe! We all loved it. Thank you so much for your recipes. The perfect comfort dish in times of confinement. Stay safe
Hi Yumi! I’m so happy to hear you enjoyed this recipe! Thanks for your kind feedback. 🙂 I hope you and your family stay safe and healthy. xoxo
Does the breading get mushy or wet after simmering with egg in the sauce for a few minutes?
Hi Jerico! It should be for this specific menu. If you like crispy katsu, then you may not order this dish and order just regular Tonkatsu or Chicken Katsu. 🙂 This katsu should soak up delicious broth… 🙂
I feel bad for the breading being soaked, by working hard to get that pork crispy, there should be some way to maintain that crispiness in this recipe. Is making the dashi mixture omelette and then serving the crispy tonkatsu later on in the bowl fine?
Hi Jerico! Haha, I know what you mean. But you can only achieve good Katsudon when the katsu is properly deep-fried (to crispy and juicy inside). If you don’t deep fry well, it won’t taste as good. This is your dish, so you can totally place the crispy katsu on top of the sauce instead of simmering together. 🙂
Your oven-baked technique is genius! I might try the same technique with chicken as well. Can’t wait!
Hi J! Thank you! You will see baked korokke, shrimp, salmon… so many versions with different ingredients on my blog. 😀
Yum! We had made oyakodon and gyudon several times before, but only just got around to making our own tonkatsu in order to try this katsudon. The other two are good as well, but this is my favorite of the three. Something about the pork’s flavor and breaded texture really comes together with the dashi sauce. As with the other donburi, when cooking for the family I simmer all the onion in all the dashi in a larger pot and then finish each serving off in my small cast-iron skillet. Then it only takes a minute to dish up each serving and I can make those with minimal sauce to let each person add liquid to taste (I like mine drier than the kids do).
I see baked tonkatsu becoming a monthly Sunday night meal for us. Make a double batch and then make katsudon in the next day or two. If the tonkatsu is made ahead, this recipe is even faster and easier than oyakodon or gyudon. Perfect weeknight meal.
Hi Todd! I like your method for gyudon/oyakodon, where each one can control the amount of broth (and onions are tender and sweet!). I also agree, Katsudon is probably my favorite of among 3. The oil and panko add a nice depth to the broth. And some parts crispy some parts soft… it’s an amazing and complex food that comes relatively fast.
Yes, please make extra, so the following day or another time (if you freeze) you can make katsudon really fast. 🙂 Thank you for your kind feedback!
Hello Nami!
What can I use instead if I don’t have sake? And for the dashi, would dashi granules be okay to use?
Hi May! The best sub for sake is Chinese rice wine or dry sherry. Japanese cooking use sake for various cooking effect as well as for flavoring. Yes, you can use dashi granule, although I highly recommend to make own dashi or use dashi packet as the result makes a significant difference. 🙂
I loved this recipe! So I have tried several of your recipes, all delicious and easy to follow, but what stood out most about this recipe was its smell. My husband and I took a trip to Japan, and this recipe smells like our trip. The moment we started the last step of cooking the sauce, cutlet, and egg it was like we stepped right back into Japan. I love this recipe, and will probably make it more than a couple times a year.
Hi Michelle! Thank you so much for trying my recipes! I’m so happy to hear you enjoy my recipes and thank you for your kind feedback. 🙂 I think the dashi and soy sauce smell is very comforting to me too. I’m glad you two enjoyed this dish. Thank you for the kind words! xo
This was delicious and well written! I love the pictures that went with it. I ended up frying the katsu as I am used to frying instead of baking, but will try baking it next time. I ran out of sake and used 1 Tbspn of apple cider vinegar; also instead of dashi, i used 1 tspn hondashi with 1 cup of hot water. and it still turned out really good! Thank you so much for this recipe, I will forever use this.
Hi Jaf! Thank you so much for your kind comment. I don’t mind deep frying either and I still like that deep frying taste/texture. But please give the baked version try. It’s pretty close to the deep fried version in terms of crunch (Highly recommend using the wire rack so the hot air goes through the bottom of katsu). Thank you again!!