This hearty and juicy pork cutlet simmered in a sweet-savory broth and finished with fluffy eggs is a beloved comfort food in Japanese homes and diners.
Known as Katsutoji, this dish is full of rich, comforting flavor – perfect when you're craving something filling.
Originating in the area surrounding the famous Waseda University in Tokyo during the the 1920s, this egg-bound version of pork cutlet (Tonkatsu) was created to revive leftover cutlets.
Since then, it has become a beloved staple across Japan, offering a perfect harmony of crispy cutlet and soft egg in a gently sweet broth.
This recipe recreates a diner-style Katsutoji—ideal for anyone who loves a satisfying, savory rice bowl.
Enjoy the cozy flavors of Japan at home!
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 /2 an onion (sliced into thin wedges)
- 3/4 cup water
- 1 tbsp. soy sauce
- 2 tbsp. sake (or dry white wine)
- 2 tbsp. mirin
- 2 tbsp. sugar
- 1 tsp. dashi powder
- 2 eggs (beaten)
- 2 boneless pork loin chops
- salt and pepper (to taste)
- cooking oil (for frying)
- chopped scallions (for garnish)
- cooked rice (for serving)
- 1 egg
- 2 tbsp. all-purpose flour
- panko breadcrumbs (as needed)
INSTRUCTIONS
- 1
Slice the onion into thin wedges.
- 2
In a skillet, combine water, soy sauce, sake, mirin, sugar, and dashi powder. Add the onion and bring to a boil over medium heat. Once boiling, reduce to low and simmer for 10 minutes.
- 3
Trim off any excess fat on the pork and make shallow cuts on both sides of the pork chops to prevent the cutlet from curling during frying. Tenderize with a rolling pin and season with salt and pepper.
- 4
In a bowl, whisk together 1 egg and flour to make a batter. Dip pork chops into the batter, then coat with panko breadcrumbs.
- 5
In a separate pan, heat cooking oil over medium heat and deep-fry the pork until golden brown on both sides. Remove from the oil and let rest for 3 minutes. Slice into bite-sized strips.
- 6
Dip pork chops into the batter, then coat with panko breadcrumbs.
- 7
Place pork slices on top of the simmering onion mixture and bring to a boil. Pour the beaten eggs around the pork, lightly stir, and turn off the heat. Cover with a lid and let the eggs cook until they are softly set.
- 8
Serve over bowls of steamed rice and top with chopped scallions.
RecipeID
22
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."