Air Fryer Japanese Katsudon. Crispy panko breaded katsu cooked in a sweet dashi stock with onion and egg over a bed of rice. A comforting Japanese meal ready in 30 minutes.
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What is Katsudon?
Katsudon is a dish that is served in many Japanese restaurants. Katsudon features crispy panko breaded pork that has been deep fried and lightly simmer in a sweet dashi stock with onions and egg poured over top. This is served over steamed short grain rice and it's absolutely delicious and comforting! Furthermore, it's an iconic Japanese dish that has wonderful savory and sweet flavors with contrasting textures.
I’ve always been a fan of katsu but when it’s simmered in a sweet broth with luscious egg and yummy onions over some hot rice, it’s absolutely delectable! Also, the best part about my version is that it's not deep fried and 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 broth from scratch.
Ingredients
- Cooked short grain rice: or use jasmine rice if you wish
Katsu:
- Pork loin
- Egg
- Salt
- Panko breadcrumbs
- Potato starch
- Neutral oil
Broth
- Onion
- Water
- Bonito flakes
- Dried kelp
- Rice Mirin
- Regular soy sauce
- Sugar
- Eggs
Optional: crushed dry roasted seaweed
How to make Katsudon
Making the Katsu
- First tenderize pork loin with the back of a knife or meat tenderizer 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 pork in potato starch until fully coated. Then coat in egg and lastly panko breadcrumbs.
- Air Frying Method: Transfer katsu to air fryer basket. Lightly spray vegetable oil over pork. Air fry on one side for 9-10 minutes at 350 degrees F. Then flip over and spray more oil over top and air fry for another 9-10 minutes. Transfer to cutting board and slice into pieces.
Making the Dashi
- Then in a small saucepan (6-8 inches) the same size as your large 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.
- Next add bonito flakes to the kelp water. 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 a clean saucepan.
Assembling the Dish
- Then add soy sauce, sugar, rice mirin and onions. Bring to a simmer over low heat and cook until onions are softened.
- Add sliced pork katsu into the center of the pan laying flat over the onions.
- Next pour beaten 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).
- Then place hot cooked rice into your large serving bowl.
- Finally loosen the edges of the egg using a spatula before sliding everything in the pan on top of cooked rice. Optional: garnish with crushed nori flakes.
To Deep Fry the Katsu
Heat 1 cup of vegetable oil in a large pan on medium heat. Lower coated 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. Transfer to cutting board and slice into pieces.
Expert Tips
- 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.
- Make little cuts around the pork loin fat so when it fries, it won't curl.
- 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.
- 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.
- Loosen the cooked egg with a spatula before sliding it over your rice.
FAQ
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. However, Katsudon is a 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 broth will cook the egg until it's slightly runny but if you're uncomfortable with that, then cover the pan with a lid and let it cook through.
Other recipes you may like!
- Tonkatsu
- Air Fryer Chicken Katsu
- Japanese Chicken Katsu
- Pork Katsu Onigirazu
- Katsu Sando
- Fish Katsu Bites
- Tofu Katsu
📖 Recipe
Air Fryer Katsudon
Ingredients
- 1.5 cups cooked short grain rice to serve
- 2 eggs beaten
Katsu:
- 167 grams pork loin tenderized
- 1 small egg beaten
- 3 tablespoon panko breadcrumbs or add more as needed
- 1 tablespoon potato starch
- 1 teaspoon vegetable oil
- ¼ teaspoon salt
Dashi Broth:
- 1 small onion sliced thinly
- 2 cup water
- 1 cup bonito flakes
- 1 piece dried kelp
- 1 tablespoon mirin
- 1 tablespoon regular soy sauce
- 1 tablespoon white granulated sugar
Instructions
- Tenderize pork loin with the back of a knife or meat tenderizer 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 pork in potato starch until fully coated. Then coat in egg and lastly panko breadcrumbs.
- Air Frying Method: Transfer katsu to air fryer basket. Lightly spray vegetable oil over pork. Air fry on one side for 9-10 minutes at 350 degrees F. Then flip over and spray more oil over top and air fry for another 9-10 minutes. Transfer to cutting board and slice into pieces. Deep Frying Method: To deep fry the katsu: heat 1 cup of vegetable oil in a large pan on medium heat. Lower coated 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. Transfer to cutting board and slice into pieces.
- In a small saucepan (6-8 inches) the same size as your large 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.
- Add bonito flakes to the kelp water. 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 a 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.
- Add sliced pork katsu into the center of the pan laying flat over the onions.
- Pour beaten 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).
- Place hot cooked rice into your large serving bowl.
- Loosen the edges of the egg using a spatula before sliding everything in the pan on top of cooked rice.
- Optional: garnish with crushed nori flakes.
Heidi | The Frugal Girls
This looks so good right now... and I love how it takes so little time to prepare!
Michelle
Looks so yummy! I'd love to have it for dinner tonight!