japanese katsudon
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Traditional Japanese Katsudon Rice Bowls

Make dinner an Olympic event with some Japanese katsudon.

Get in the Olympic spirit with traditional Japanese food! Everyone in the family can get on board with a breaded pork cutlet on top of a bed of rice. Katsudon is a traditional Japanese dish that will be a new dinner favorite.

Wendy Paul shares how to put Japanese katsudon together. One thing sets these rice bowls apart: they’re finished off with eggs! Wendy shares how to make them perfectly, and a delicious sauce to complete the meal.

Find more recipes from Wendy at www.wendypaulcreations.com, or on Instagram, @therealwendypaul.


Japanese Katsudon

Makes 6 servings.


  • 4 boneless pork chop cutlets (*chicken, fish or tofu if you’d like)
  • 3 green onions
  • 1 cup panko breadcrumbs
  • 1 tsp. kosher salt
  • 2 eggs, beaten plus 2 more
  • 1 sweet onion, sliced thin
  • 2 cups cooked Jasmine rice
  • 1 cup shredded cabbage
  • Crispy seaweed and sesame seeds for garnish
  • Soy sauce for garnish
  • Yum Yum sauce for garnish


Preheat your skilet over medium heat, with a little avocado oil inside. Place the panko breadcrumbs and salt into a small dish. Place the 2 beaten eggs into another small dish. Dip each pork cutlet into the egg mixture, then the panko bread crumbs, pressing down to make sure they are stuck to the pork well. Brown on both sides of the cutlet, 4-5 minutes per side, until panko is browned and pork juices run clear. Remove from the heat and set aside.

Make your rice.

Make your sauce (recipe below).

In the same skillet as the pork was cooked, add the sliced onion, and begin to sweat and cook down. Stir occasionally. Once translucent, beat the remaining 2 eggs, and add the sliced cooled pork cutlets back to the skillet.

Pour the egg in to the hot skillet and cover to cook for 3-4 minutes until the egg is set. Remove from the heat and lets assemble the Katsudon.

Assemble your Katsudon.

Layer your rice, cabbage, pork & egg mixture.

Garnish with seaweed, green onions, Katsudon sauce, and sesame seeds. Serve warm with chopsticks. (Optional, of course.)


Japanese Katsudon Sauce


  • 1 cup chicken broth
  • 1 tbsp. brown sugar
  • 2 tbsp. mirin
  • 2 tbsp. soy sauce or coconut aminos


In a small sauce pan, over medium heat, simmer these ingredients together until reduced in 1/2. Remove from the heat and set aside to pour over the finished Katsudon.

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