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+ servings
katsudon

Air Fryer Japanese Katsudon

christieathome
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!
5 from 2 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Japanese
Servings 1

Ingredients
  

  • 100 ml sushi rice cooked according to packet instructions

Katsu:

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

Katsudon Sauce:

  • 1 small yellow onion sliced thinly
  • 2 cup water
  • 1 cup bonito flakes
  • 5 grams dried kelp
  • 1 tbsp rice mirin
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 eggs beaten

Optional: ¼ sheet nori, crushed

    Instructions
     

    • Cook 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. To deep fry katsu: 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).
    • 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.

    Suggest Equipment & Products

    Rice Cooker
    Cutting Board
    Santoku Knife
    Non stick small pan 8 inch
    Measuring Set
    Enjoyed my recipe?Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!

    Video

    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.
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