Katsudon — rice bowl katsu babi & telur khas Jepang

Katsudon is a Japanese donburi (rice bowl) topped with a tonkatsu — a breaded, deep-fried pork cutlet — that's been simmered with onion in a sweet-savoury dashi, soy and mirin broth and bound with lightly set egg, all served over hot rice. It's a beloved comfort food and diner staple. The name combines 'katsu' (cutlet) with 'don' (from donburi), and because 'katsu' also means 'to win', katsudon is famously eaten before exams, games or big events for luck.

Honestly, katsudon is about the contrast as the crisp cutlet softens into the egg, so it's never fully crunchy — but to keep some texture, fry the tonkatsu well (golden and crisp), add it to the broth only at the end, cook the egg just until barely set, and assemble and eat immediately. The longer it sits in the broth, the softer it gets. If you want maximum crunch, use sauce katsudon instead, where the cutlet is sauced rather than simmered in broth and egg.

Dashi is the basic Japanese stock — usually made from kombu (kelp) and katsuobushi (bonito flakes) — that gives katsudon's broth its savoury, umami backbone. You can make it from scratch, use instant dashi powder (hondashi) dissolved in hot water, or in a pinch use a light chicken stock, though it won't taste quite as Japanese. Dashi is quick and worth having; it's the flavour base for the onion-and-egg topping, so don't replace it with plain water.

The signature of katsudon (and oyakodon) is softly set, almost custardy egg that bathes the cutlet and rice — not a firm omelette. So you pour the beaten egg around the simmering cutlet and onion, cover briefly, and pull it off the heat while the top is still glossy and a touch runny; carryover heat finishes it. Overcooking makes the egg rubbery and dry, losing the silky texture that makes the bowl special. Many cooks add the egg in two stages for extra softness.

Yes — that's the classic way, and arguably what katsudon was invented for. A leftover or shop-bought tonkatsu cutlet is perfect: just reheat it briefly (or use as is), slice it, and simmer it in the onion broth with the egg. It saves you frying from scratch and turns yesterday's cutlet into a fresh, satisfying bowl. If frying fresh, let the cutlet rest and stay crisp before slicing it into the broth.