Name: Air Fryer Japanese Katsudon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 100 g uncooked sushi rice (cooked according to packet instructions); 1 pork loin steak (tenderized (167 grams per loin, about ¾ inch thick)); 1 egg (beaten); 1/4 tsp salt; 1/4 cup panko breadcrumbs; 1 tbsp potato starch; 1 tsp vegetable oil; 1 small yellow onion (sliced thinly); 2 cup water; 1 cup bonito flakes; 5 grams dried kelp; 1 tbsp mirin; 1 tbsp regular soy sauce; 1 tbsp white granulated sugar; 2 eggs (beaten)

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Air Fryer Japanese Katsudon. Crispy panko breaded katsu air fried and then cooked in a sweet dashi-based sauce with onion and egg over a bed of rice. A comforting Japanese meal that will keep you coming back for more. Fantastic for a hearty lunch or dinner. Made in 30 minutes for one and slightly healthier thanks to the air fryer! I also share normal frying instructions below.

I’ve always been a fan of katsu but when it’s simmered in a sweet sauce with luscious egg and yummy onions over some hot rice, it’s absolutely comforting! The best part about this dish is that it’s slightly healthier since the katsu is not deep fried – it’s air fried. I’m going to show you step by step how to make katsu in air fryer and how to make katsudon sauce from scratch.

Katsudon is a dish that is served in many Japanese restaurants. Like katsu but the pork is simmered in the dashi base sauce (which is very easy to make at home!), then covered in whisked egg and accompanied with onions. If you’re not a fan of pork you can always substitute the pork with chicken thigh.

If you’re wondering what’s the difference between tonkatsu vs katsudon, read below in the FAQ section.

Tips

Below are tips on making my air fryer pork katsudon:

Source quality pork loins that are about 160 grams in weight per loin and about ¾ inch thick.
Tenderizing the pork loins helps break down the toughness of this lean cut. I would suggest using the back of your knife or a meat hammer to help tenderize it.
To ensure your katsu doesn’t curl up as it fries, make little cuts into the line of fat surround the one side of the pork.
Prepare and cook your katsu first and as it air fries, you can focus on making the dashi-based sauce.

Sauce tips:

Only simmer the kombu or dried kelp, do not boil it or it can create a slimy taste. After simmering your dried kelp, remove the kelp and skim off any bubbles.
Make sure to whisk your eggs for the sauce ahead of time as the cooking process of adding the katsu and pouring the eggs should be quick to prevent boiling the pork for too long.
Do not boil your sauce while the eggs and pork are inside, simmer over low-medium heat.
Once the eggs are glossy and take some form, you can slide it over your rice.
If you like your eggs fully cooked, cover the pan and cook over low heat until the eggs are more cooked.
Before sliding your katsu and sauce over the rice, use a silicone spatula to loosen the edges and then pour over rice.

FAQ

Below are frequently asked questions about this air fryer katsudon:

What's katsudon?

Katsudon is crispy panko breaded katsu fried and then cooked in a sweet dashi-based sauce with onion and egg over a bed of rice.

What is in katsudon?

Pork loin seasoned with salt then coated in potato starch or some flouring agent, egg, and panko. Then fried in oil traditionally and then simmered in a sauce made of bonito flakes, dried kelp, onion, soy sauce, sugar, rice mirin and whisked over a bed of rice. Some recipes contain sake too.

What's the difference between katsu and Katsudon?

Katsu is a panko breaded piece of pork that is traditionally deep fried in oil and served over hot steamed rice with tonkatsu sauce and perhaps some shredded cabbage.

Whereas Katsudon is also fried panko breaded pork that is then simmered in a dashi-based sauce with onions, soy sauce, rice mirin, sugar, and runny egg. Then the sauce and the pork are poured overtop of hot rice.

Does Katsudon have raw egg?

No, the hot sauce will cook the egg even though it’s runnier. If you prefer fully cooked eggs, cover the saucepan with a lid and cook until eggs are cooked through.

What does katsudon sauce taste like?

It tastes sweet, a bit salty with an umami taste.

What is the tonkatsu air fryer time?

20 minutes in total, 10 minutes on each side at 350 degrees F.

Is katsudon healthy?

Most recipes will call for deep frying the pork making it not very healthy, but my version is air fried with only 2 teaspoon of oil.

Can I deep fry my pork katsu? I don't have an air fryer

Yes! To learn how to deep shallow fry your pork katsu, check out my TONKATSU recipe.

Other recipes you may like!

If you enjoyed this katsudon, you may be interested in these other Japanese recipes:

AIR FRYER CHICKEN KATSU
AIR FRYER TONKATSU SAUCE CHICKEN
PORK KATSU ONIGIRAZU
TOFU KATSU SANDO
KATSU SANDO
FISH KATSU BITES
TONKATSU
TOFU KATSU
JAPANESE CHICKEN KATSU

For this recipe

You will need the following air fryer katsudon ingredients:

100 ml sushi rice, cooked according to packet instructions

Katsu:

1 pork loin, tenderized (167 grams per loin, about ¾ inch thick)
1 egg, beaten
¼ teaspoon salt
¼ cup panko breadcrumbs
1 tablespoon potato starch
1 teaspoon vegetable oil

Katsudon Sauce:

1 small yellow onion, sliced thinly
2 cup water
1 cup bonito flakes
5 grams dried kelp
1 tablespoon rice Mirin
One tablespoon soy sauce
1 tablespoon sugar
2 eggs, beaten

Optional: ¼ sheet nori, crushed

How to make Katsudon

Steam your rice according to packet instructions.

Tenderize pork loin with the back of a knife or meat hammer on both sides until it’s a bit flatter. Season with salt. Place potato starch, beaten eggs and panko breadcrumbs in three separate bowls. Then fully coat the loin in potato starch until fully coated. Then coat in egg and lastly panko breadcrumbs.

Transfer katsu to air fryer basket. Lightly spray vegetable oil over pork, but not too much (or the oil will bubble). Air fry on one side for 10 minutes at 350 degrees F. Then flip over and spray more oil over top and air fry for another 10 minutes. Transfer to cutting board and slice into pieces. For normal frying instructions: please refer to NOTES below.

In a small bowl, beat two eggs (or if you can use the leftover egg from the katsu and reduce this recipe by 1 egg to avoid food waste)

Meanwhile

In a small saucepan that is about the same size as your serving bowl add water and dried kelp. Bring to medium heat and allow the kelp to simmer for 10 minutes. Remove the kelp and discard. Skim off the bubbles in the kelp water.

Then add bonito flakes to the kelp water and allow them to fall to the bottom. Simmer for 3 minutes over low heat. This is your dashi. Pour dashi into a sieve lined with paper towel set over a bowl or cup to catch all the fine bits. Discard the bonito flakes and pour the liquid back into your CLEAN saucepan.

To the dashi, add soy sauce, sugar, rice mirin and onions. Bring to a simmer over LOW HEAT and cook until onions are softened. Then add sliced pork katsu into the center of the pan laying flat over the onions.

Pour whisked eggs over the onions and pork. Allow the eggs to cook to your desired texture (for luscious smooth eggs, cook for 1-2 minutes. For fully cooked eggs, cover with a lid and cook until eggs are a bit more solidified).

Finally

Scoop cooked rice into your serving bowl.

Loosen the edges of the egg using a silicone spatula before sliding your sauce and katsu over top of your hot rice. Optional: garnish with crushed nori flakes.

Notes:

If you don't own an air fryer and you would like to deep fry your katsu, set a pan over medium heat and add 1 cup of vegetable oil. Carefully add pork into the hot oil and deep fry on both sides for 6-7 minutes until golden crispy brown on each side and it's no longer pink inside.

Give it a try!

Well, I hope you give my Air Fryer Japanese Katsudon a try! It always excites me when you guys make my recipes and I hope this is one you try.

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Christie

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