Japanese pork rice – Katsudon

Japanese Pork Rice Recipe | Katsudon | Japanese Recipes
Made with crispy pork tonkatsu, sliced up and served with sticky rice and dashi, this Japanese pork rice is called Katsudon. The recipe uses Shichimi, a Japanese spice mix made with 7 ingredients - mandarin zest, sesame seeds, sansho pepper, red chilli.


Ready In


1 piece tonkatsu pork - click here for recipe

2 eggs

¼ onion

50 ml (1¾ oz) dashi

1 teaspoon sugar

2 teaspoons mirin

1 tablespoon soy sauce

1 bowl of cooked rice


  1. Slice the tonkatsu into 2 cm (¾ in) strips. Break the eggs into a bowl and mix. Peel and cut the onion into 5 mm (¼ in) slices.
  2. Add the dashi and onion to a small frying pan and bring to the boil on a medium heat. Add the sugar, mirin and soy sauce, and continue cooking until the onion is tender. Add the pieces of tonkatsu and cook for another 2 minutes, then add the eggs. Once the eggs start to set, cover the pan and cook for another 30 seconds. Remove from the heat but leave the lid on for a few moments to let the eggs finish cooking (for an omelette that is still a little runny).
  3. Serve the rice in a bento box. Carefully slide the omelette onto the rice, then sprinkle with shichimi if you can get hold of some.
Tokyo Cult Recipes by Maori Murota, published by Murdoch Books. Photography by Akiko Ida and Pierre Javelle. £13.60 Amazon