The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Julia Child's Galettes Sablées 🌄 💤
Julia Child's Sole 🌄 💤 ⏳
Katsudon (Pork Cutlet Rice Bowl) 🌄 💤
Kinda Margarita (Non-Alcoholic) 🌄 💤
King Charles's Favorite Cheesy Baked Eggs 🌄 💤
Kitchen Hints 🌄 💤 ⏳
Kiwi Mango Salsa 🌄 💤 ⏳
Korean Beef Sloppy Joes 🌄 💤
🖨 🖨
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
 

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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.
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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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