Chicken katsudon 4

Deliciously Irresistible Chicken Katsudon: Japanese Rice Bowl

What we’re gonna be making today is chicken katsudon!

Chicken katsudon 3

What is katsudon?

Katsudon is a Japanese rice bowl dish consisting of katsu (breaded and fried pork/chicken cutlets), eggs, katsu sauce, and other ingredients.

If you haven’t seen my recipe on how to make chicken katsu (chicken cutlets) yet, click here!

So, what we’re gonna be doing is cooking the chicken katsu in the sauce that we’re gonna make. We’re gonna let the onions cook in the dashi, and then we’re gonna add, lastly, the scrambled eggs on top.

And we don’t want to cook the eggs all the way. You want them to be cooked about halfway so they’re a little bit runny.

And then, we’re gonna serve it over a bed of rice!

Tips for making delicious katsudon

One of the things that I like to put on it is shichimi, which is a blend of seven ingredients to make a spicy pepper. It adds a little bit of kick.

Wanna know what can make your chicken katsudon (Japanese rice bowl) a simple yet extremely satisfying meal?

It’s not the chicken katsu itself, or the super thinly sliced onions.

It’s the dashi that you use!

Dashi can add so much flavor and umami. And if you’ve tried various types and brands, you may be quite familiar with the difference in can make in food.

This katsudon might have you wanting to remake this over and over and over again!

[embedyt] https://www.youtube.com/watch?v=Y1OLJIC4Eng[/embedyt]


Chicken Katsudon | Japanese rice bowl with dashi stock (Simple)

Chicken katsudon 4

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  • 2 serving chicken katsu (cut into 1/2 inch strips)
  • 1 cup dashi
  • 2 eggs (beaten)
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1/2 Onion
  • mitsuba (coarsely chopped)


  1. Cut the onions into very thin wedges.
  2. In a pan add in 1 cup of dashi and the chopped onions.
  3. Cover the pan and cook the onions for about 4-5 minutes or until they soften up.
  4. Cut up the chicken katsu into ½-inch thick strips.
  5. In a bowl, beat the eggs.
  6. Combine the sugar, mirin, and soy sauce.
  7. Try to make sure that most of the sugar dissolves.
  8. Once the onions and dashi finish cooking, add in the mirin, sugar, and soy sauce mixture in the pan and simmer (keep the heat on medium-low).
  9. Add in the chicken katsu in the pan.
    Note: Keep the katsu slices in their uncut shape to make the donburi presentable.
  10. Cook for about 1 minute.
  11. Once the chicken katsu is heated, add in the scrambled eggs. Start pouring in the center, and in a circular motion, move to the outside.
  12. Cook for about 1 minute, or until the eggs are half-cooked.
  13. In a couple of bowls, add some cooked rice.
  14. Scoop out the onions and the chicken katsu. Transfer and top on the bowls of rice.
  15. Garnish with the chopped mitsuba.
  16. Pour out the remainder of the sauce onto the katsudon bowls.
  17. Serve with miso soup.
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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!

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