The Ferguson Recipes – Recipes, Plain & Simple
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👋Welcome to The Ferguson Recipes! Visit our Contact Page to find out how you can contribute your favorite recipes.
The Ferguson Recipes – Recipes, Plain & Simple
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Tamagoyaki
Golden, tender, and gently sweet, tamagoyaki is the rolled omelette that shows up everywhere in Japan, from home breakfast tables to bento boxes to the sushi counter. This easy Japanese egg recipe builds thin layers of seasoned egg one at a time, rolling each into the last until you have a soft, flu…
Tamagoyaki
🌅 Recipe Of The Day! 🌇
🖨 🖨
Katsudon (Pork Cutlet Rice Bowl)
Katsudon (Pork Cutlet Rice Bowl)
{Serving suggestion only*}
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Katsudon is a beloved Japanese comfort food that brings together crispy breaded pork cutlet, tender onions, and soft scrambled eggs served over a bed of fluffy short-grain rice, all bound together with a sweet and savory dashi broth. This popular donburi (rice bowl) dish transforms leftover tonkatsu into an entirely new meal that's both satisfying and surprisingly quick to prepare. The key to perfect katsudon lies in the delicate handling of the eggs—gently "cutting" the whites with chopsticks creates a beautiful marbled effect that looks as good as it tastes. The sweet-savory sauce, made from dashi, mirin, soy sauce, and a touch of sugar, soaks into the rice and pork while the barely-set eggs add creamy richness. Whether you're using freshly made tonkatsu or repurposing yesterday's leftovers, this iconic Japanese dish delivers restaurant-quality results at home. Perfect for lunch or dinner, katsudon is a one-bowl meal that's become a staple of Japanese home cooking and casual dining. The contrasting textures—crispy pork, silky eggs, and tender rice—make every bite an adventure. - Claude
No Jump Zone
Ingredients
For the Broth
1 dashi packet (or use standard Awase Dashi, dashi powder, or Vegan Dashi)
1 cup water (for the dashi packet)
2 tsp sugar
2 Tbsp mirin
2 Tbsp soy sauce
 

(continued in the next column ↗️)

For the Katsudon
½ onion (4 oz, 113g)
1 green onion/scallion (for garnish)
3 large eggs (50g each w/o shell)
2 tonkatsu (breaded pork cutlet; make deep-fried Tonkatsu or Baked Tonkatsu; you can substitute Chicken Katsu or Baked Chicken Katsu)
2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250g) per donburi serving)
Directions
Before You Start
Gather all the ingredients.
For the steamed rice, please note that 1½ cups (2 rice cooker cups, 300g) of uncooked Japanese short-grain rice yield 4⅓ cups (660g) of cooked rice.
This is enough for 2 donburi servings (3⅓ cups, 500g).
 
To Make the Dashi
Add 1 cup water and 1 dashi packet to a small pot.
Start cooking over medium heat.
After it starts boiling, reduce the heat to medium-low heat and simmer for 2 minutes.
Shake the bag a few times to release more flavor and then discard the packet.
The dashi is ready to use.
 
To Prepare the Ingredients
Thinly slice ½ onion; cutting it thinly reduces the cooking time.
Slice 1 green onion/scallion and set aside for garnish.
Crack 3 large eggs into a medium bowl.
Lift the egg whites 5–6 times with a pair of chopsticks to "cut" them into smaller clumps.
This will marble the yolks and whites and prevent the whites from falling into the frying pan all at once.
Do not whisk or beat the eggs.
Cut 2 tonkatsu cutlets into slices about 1 inch (2.5 cm) thick.
 
To Cook the Katsudon
Place the onion slices in a single layer in a large frying pan that can fit 2 cutlets.
Add the dashi to the pan.
Cover with a tight-fitting lid to prevent evaporation.
Turn on the heat to medium and cook until the onion is tender and almost translucent.
Add 2 tsp sugar and 2 Tbsp mirin.
Add 2 Tbsp soy sauce and mix together.
Place the 2 tonkatsu cutlets on top of the onion and cover with the lid until the tonkatsu is heated through and the broth is simmering, about 2 minutes.
The bottom of the tonkatsu will absorb the broth.
Evenly distribute the egg in a circular (spiral) pattern over the tonkatsu and onion.
Avoid the edges of the pan where the egg can easily overcook.
Cover and simmer for 1 minute, or until the egg is just barely set.
 
To Serve
Divide 2 servings cooked Japanese short-grain rice into large donburi bowls.
Place the tonkatsu, onion, and egg mixture on top.
Drizzle with extra broth, if you'd like.
Garnish with sliced green onion and serve immediately.
Servings\Yield
Makes 2 donburi bowls
Nutrition Facts
Nutrition Per Serving (1 donburi bowl) - Calories: 800; Total Fat: 25g (Saturated Fat: 8g); Cholesterol: 370mg; Sodium: 1200mg; Total Carbohydrates: 88g (Dietary Fiber: 2g, Sugars: 6g); Protein: 55g; Calories from Fat: 225 (28%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... From Just One Cookbook

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 3–4 days.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: katsudon, pork, rice bowl, japanese, tonkatsu, eggs
🗂️ Categories: 🥡 Asian Food, 🍽️ Dinner, 🐖 Pork
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Katsudon (Pork Cutlet Rice Bowl) was added on January 21, 2026 and last updated on January 21, 2026.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
Recently Added!
Tamagoyaki
Golden, tender, and gently sweet, tamagoyaki is the rolled omelette that shows up everywhere in Japan, from home breakfast tables to bento boxes to the sushi counter. This easy Japanese egg recipe builds thin layers of seasoned egg one at a time, rolling each into the last until you have a soft, flu…
Tamagoyaki
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👋 Welcome! 👋

When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.

At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.

Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!

Things you WILL and WON’T find at The Ferguson Recipes:
  • You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
  • You WILL find each instruction on its own line. (Well, mostly.)
  • You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
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Some milestones:

Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25

🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Uncle Dave
President and CEOhhh My God! This man is like a saint!! BEST BOSS EVER! Founded TFR in 2006, mostly to prove he could do it.
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Claude
Chief Technology Officer - He spends way too much time writing code with a quill pen and ink, but he also writes the best "blurbs". If you give him a recipe name, ingredients, and directions, he will spit out all the details in seconds, making up stuff if he needs to.
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
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Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
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Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
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Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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