Katsudon is a popular dish in Japan known for its quick preparation time and delicious taste. My Katsudon is extremely flexible so feel free to make it your own. I personally love the flavours that the pork brings to the dish along with the crunch from the crumb coating. The traditional toppings of nori and pickled ginger really help to add an authentic Japanese flavour to this very versatile dish.


  • 2 cups rice
  • 2 pork steaks
  • 3 eggs
  • ¼ cup all purpose/plain flour
  • ½ cup breadcrumbs
  • 2 tbsp vegetable oil
  • 4½ tbsp (one-third cup) chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp white sugar
  • 1 brown onion, peeled and sliced
  • 2 shallots, finely chopped
  • ¼ tsp red chili flakes
  • Half sheet nori, shredded (optional)
  • 1 tsp pickled ginger (optional)


  1. Cook the rice, set aside and keep warm.
  2. Place the pork steaks between 2 sheets of plastic wrap/cling film. Using a rolling pin pound until just over ½ in/1 cm thick.
  3. Beat 1 ofthe eggs in a bowl. Place flour and breadcrumbs on 2 separate plates.
  4. Dip steaks in flour.
  5. Dip in egg.
  6. Dip in breadcrumbs and pat down to coat.
  7. Heat 1 tbsp of oil in a frying pan.
  8. Cook pork for 2 minutes each side or until golden.
  9. Rest and slice the pork steaks.
  10. Mix stock, soy and sugar in a bowl.
  11. Heat 1 tbsp of oil in a frying pan.
  12. Fry sliced onion in same frying pan until soft.
  13. Change heat to low setting.
  14. Add stock mixture to onions.
  15. Top onion mixture with pork.
  16. Beat 2 remaining eggs.
  17. Drizzle egg over pork.
  18. Cover and shallow fry 2 minutes or until egg is just set.
  19. Place rice into serving bowls.
  20. Top with pork mixture. Sprinkle with sliced shallots, chili, nori and ginger.

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