{"id":67583,"date":"2024-06-13T14:11:07","date_gmt":"2024-06-13T12:11:07","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/make-your-own-katsudon-no-1-donburi-rice-bowl-with-japanese-pork-cutlet-and-umami-sauce-%e2%99%a1\/"},"modified":"2026-06-12T14:55:47","modified_gmt":"2026-06-12T12:55:47","slug":"make-your-own-katsudon-no-1-donburi-rice-bowl-with-japanese-pork-cutlet-and-umami-sauce-%e2%99%a1","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/make-your-own-katsudon-no-1-donburi-rice-bowl-with-japanese-pork-cutlet-and-umami-sauce-%e2%99%a1\/","title":{"rendered":"Make your own katsudon: No. 1 Donburi rice bowl with Japanese pork cutlet and Umami sauce \u2661"},"content":{"rendered":"\n
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Go to recipe \u2193<\/a><\/div>\n<\/div>\n\n
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Katsudon is the perfect rice bowl and the queen of all Donburi recipes! Juicy tonkatsu pork cutlet and saut\u00e9ed onions are cooked in a sweet and savoury Dashi sauce with poached eggs\u2026 Served over a steaming bowl of Japanese rice. Katsudon is my tip for a quick home-cooked meal that\u2019s on the table in no time at all with just a few simple steps! And today I\u2019ll show you how to cook this recipe at home.<\/p>\n\n\n\n

\"Katsudon<\/figure>\n\n

Donburi are rice bowls piled high with a savoury topping and are among the giants of Japanese cuisine. They are the number one dish at many family meals and the mainstay of so-called teishoku<\/em>, i.e. cost-effective set menus in Japanese eateries.<\/p>\n\n

Today\u2019s recipe is one of the most popular and classic types of Donburi: katsudon. It is based on soft Japanese rice with a tonkatsu pork cutlet as a topping, nestled in soft eggs and onions braised in an Umami-rich sauce. Everyone in Japan really loves this!<\/p>\n\n

\"Katsudon<\/figure>\n\n

The dish, which originated in the early 20th century, combines Western influences with traditional Japanese techniques. The word ‘Katsudon’ is a combination of the two separate Japanese words Katsu<\/em> (derived from Tonkatsu, a breaded, fried pork cutlet) and don<\/em> from Donburi, which translates as ‘large bowl’.<\/p>\n\n

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By the way<\/h2>\n\n\n\n

As \u201ckatsu\u201d is also the Japanese word for \u201cwin\u201d, katsudon is a dish that students and athletes in Japan eat before major exams or matches. So next time you\u2019re cooking for someone who has a test or competition coming up, you should definitely give this recipe a try!<\/em><\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n

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Katsudon became particularly famous outside Japan after the recipe appeared in the popular anime series \u201cMy Hero Academia\u201d and \u201cYuri!!! on Ice\u201d. In both shows, katsudon is the protagonists\u2019 favourite dish. Katsudon is considered a a \u201cwinner\u2019s dish\u201d, so it\u2019s only natural that it\u2019s the favourite meal of popular main characters \ud83d\ude09.<\/strong><\/p>\n\n

\"How<\/figure>\n\n

To prepare it, we\u2019ll cut ready-fried tonkatsu into strips about 2 cm wide using a large, sharp knife.<\/strong> By the way, you can find my recipe for tonkatsu here! <\/a> <\/em>Next, we\u2019ll prepare beaten eggs, onion strips and a Dashi-soya sauce mixture with Mirin.<\/p>\n\n

We\u2019ll briefly fry the onion strips in a hot pan, then pour the prepared sauce over them and simmer everything until the onion is nice and soft. Now add the tonkatsu, cut into strips, to the onions in the pan. Then add the beaten eggs. Put the lid on the pan and let everything cook until the egg has visibly set.<\/p>\n\n

And that\u2019s it. Now fill bowls with freshly cooked rice and spoon the contents of the pan on top as a topping. Garnish everything with parsley and you\u2019re done. Itadakimasu!<\/strong><\/p>\n\n

\"Katsudon<\/figure>\n\n

As you can see, katsudon is a fairly simple dish, but there are a few tips for making the ultimate No. 1 katsudon!<\/strong><\/p>\n\n

So w\u00fcrde ich dir empfehlen, anstatt von normalem Dashi aus Bonitoflocken lieber ein Dashi aus Shiitake und Kombu zu verwenden. <\/strong>Einfach, weil die Grundbr\u00fche sonst zu fischig schmecken w\u00fcrde und sich zu sehr in den Vordergrund dr\u00e4ngt. Diese Dashi Br\u00fche ist au\u00dferdem ganz einfach zuzubereiten, hier findest du mein Rezept f\u00fcr Dashi mit Shiitake und Kombu.<\/em><\/a><\/p>\n\n

You should also let the onions simmer in the stock for a long time.<\/strong> This adds the natural sweetness of the onions to the dish, creating a deeper flavour!<\/p>\n\n

The key to making katsudon is achieving a silky texture! That\u2019s why you should also avoid whisking the egg too vigorously, <\/strong>otherwise it will become frothy and fluffy rather than silky and smooth. The result tastes fantastic and is quick and easy to prepare at home.<\/strong><\/p>\n\n

I look forward to hearing more about your katsudon experiences. Share your cooking tips and favourite variations with us! I\u2019m curious to see which methods you try out and what secrets you can reveal for achieving that perfect crispiness.<\/p>\n\n

Do you have any questions about the recipe or would you like to share your katsudon creations with the community? Simply leave a comment below this post. Enjoy your homemade katsudon!<\/strong><\/p>\n\n\n\n

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\"Katsudon<\/figure>\n<\/div>\n\n\n\n
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Katsudon<\/h2>\n\n\n\n

serves 2 | 20 minutes | 861 kcal<\/strong><\/p>\n\n\n\n\ud83d\udda8\ufe0f Print PDF<\/a>\n \ud83d\udccc Save this pin<\/a>\n\n\n\n

Katsudon is the perfect rice bowl and the queen of all Donburi recipes! Juicy tonkatsu pork cutlet and saut\u00e9ed onions are simmered in a sweet and savoury Dashi sauce with poached eggs\u2026 Served over a steaming bowl of Japanese rice. Katsudon is my go-to for a quick home-cooked meal!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Ingredients (serves 2)<\/h3>\n\n\n\n
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* Add ingredients to basket \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n

2 portions<\/strong> Rice (to the recipe)<\/a><\/strong>*2<\/strong> ready-made<\/em> Tonkatsu pork cutlets (to the recipe)<\/a><\/strong>2<\/strong> eggs2<\/strong> onions150 ml Dashi broth (im Shop ansehen)<\/u><\/a>* (to the recipe)<\/a><\/strong>5 tbsp<\/strong> Shoyu *3 tbsp<\/strong> Mirin (im Shop ansehen)<\/u><\/a>*1 tbsp <\/strong>sugar2 tbsp<\/strong> oil (e.g. rapeseed oil)a little <\/strong>parsley \u2013 optional<\/strong><\/p>\n\n\n\n

Useful tools:<\/strong>Santoku knife (im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n

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Preparation (20 minutes)<\/h3>\n\n\n\n
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\"Katsudon<\/figure>\n<\/div>\n\n\n\n
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Step 1<\/strong><\/p>\n\n\n\n

Prepare the ingredients <\/strong>for Katsudon and prepare the rice<\/a>. In addition, the brodo Dashi<\/strong> should now be ready (click here for the recipe<\/a>)<\/em>. And of course, the Tonkatsu cutlets<\/a> are a must!<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Katsudon<\/figure>\n<\/div>\n\n\n\n
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Step 2<\/strong><\/p>\n\n\n\n

Cut the cooked tonkatsu into strips about 2 cm wide using a large, sharp knife .<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3<\/strong><\/p>\n\n\n\n

Crack the eggs <\/strong>into a bowl and beat them with a whisk.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Passaggio 4<\/strong><\/p>\n\n\n\n

Peel the onions <\/strong>, then halve them and cut each half into thin strips.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5<\/strong><\/p>\n\n\n\n

Additionally, wash the parsley <\/strong>, pat it dry, and pluck or coarsely chop it.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 6<\/strong><\/p>\n\n\n\n

Now, for the sauce, mix the Dashi broth<\/strong> with soy sauce<\/strong>, Mirin<\/strong> and sugar<\/strong> in another bowl until the sugar has dissolved.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Katsudon<\/figure>\n<\/div>\n\n\n\n
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Step 7<\/strong><\/p>\n\n\n\n

In a medium frying pan (please note: we will also need a lid for the pan later)<\/em> heat the oil <\/strong>and briefly fry the onion strips <\/strong>in the hot pan, then pour the prepared sauce <\/strong>over them. Simmer everything until the onion is nice and soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Katsudon<\/figure>\n<\/div>\n\n\n\n
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Step 8<\/strong><\/p>\n\n\n\n

Now add the sliced tonkatsu, <\/strong>to the onions in the pan. Then add the beaten eggs <\/strong>. Place the lid on the pan and cook until the egg has visibly set.Tip: If necessary, give everything a stir in the pan now and then so that the egg sets to your liking (I prefer it slightly runny, but you can also cook it through completely).<\/em><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step number 9<\/strong><\/p>\n\n\n\n

Now spoon the rice <\/strong>into bowls and top with the contents of the pan as a topping. Garnish with parsley.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Katsudon<\/figure>\n<\/div>\n\n\n\n
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Step 10<\/strong><\/p>\n\n\n\n

Ready \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Katsudon<\/figure>\n<\/div>\n<\/div>\n\n
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Are you looking for even more wonderful rice recipes from Japan? Here are a few ideas:<\/strong><\/p>\n\n\t\t\t

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