Baked Katsudon 揚げないカツ丼 | Easy Japanese Recipes at

Baked Katsudon

Course: Main Course
Cuisine: Japanese
Keyword: donburi, pork cutlet
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 2
Juicy deep-fried pork cutlet and runny egg cooked in a savory and sweet dashi broth and placed over hot steamed rice, this Baked Katsudon recipe will be your new favorite weeknight meal!


For Baked Katsu:

  • 1 cup panko (Japanese breadcrumbs)
  • 1 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 2 pieces ½"-thick lean boneless pork loin chops (2 pieces = ½ lb or 226 g, thickness: 1.2 cm or ½" )
  • 1 tsp salt (kosher or sea salt; use half if using table salt)
  • Freshly ground black pepper
  • 1-2 Tbsp all-purpose flour
  • 1 large egg

For Katsudon:

  • ½ onion (divided - ¼ onion/serving)
  • 2 large eggs (divided - 1 egg/serving)
  • 2 servings cooked Japanese short grain rice

For Katsudon Sauce (divided for each serving):


  1. Gather all the ingredients. Adjust oven rack to the middle position and preheat the oven to 400F (200C).

    Baked Katsudon Ingredients
  2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
    Baked Katsudon 1
  3. Cut the onions into thin slices and the mitsuba into small pieces.
    Baked Katsudon 2
  4. Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat and prevent it from curling up.
    Baked Katsudon 3
  5. Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. Mold the extended meat back into original shape with your hands.
    Baked Katsudon 4
  6. Sprinkle salt and freshly ground black pepper.
    Baked Katsudon 5
  7. Dredge each pork piece in the flour to coat completely and pat off the excess flour.
    Baked Katsudon 6
  8. Beat one egg in a bowl and coat the pork with the beaten egg. Finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.

    Baked Katsudon 7
  9. Place the pork on the prepared baking sheet lined with parchment paper or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won't get crushed). Bake at 400F (200C) until the pork is no longer pink inside, about 20 minutes.
    Baked Katsudon 8
  10. Remove the tonkatsu from the oven and cut into 1 inch pieces (so you can eat with chopsticks).
    Baked Katsudon 9

Make One Serving At a Time Using a Small Pan

  1. Combine Seasonings in a liquid measuring cup or bowl. Beat one egg in a bowl.

    Baked Katsudon 10
  2. Put half of the onion slices into the pan and pour ½ to ¾ cup of the sauce to cover them. Adjust the amount of sauce based on your frying pan size (I use oyakodon pan which makes for 1 serving, so you can slide cooked oyakodon onto a rice bowl easily. You can use a small frying pan). Bring the sauce and onions to a boil. Lower the heat to medium and cook onion slices until translucent, about 4-5 minutes.

    Baked Katsudon 11
  3. Put one Baked Tonkatsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg evenly and cover with the lid.

    Baked Katsudon 12
  4. When egg is half cooked, turn off the heat.
    Baked Katsudon 13
  5. Serve rice in a donburi bowl and slide Tonkatsu and egg mixture on top. Continue with the second serving.  Serve with shichimi togarashi (Japanese seven spice) on the side.

    Baked Katsudon 14

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.