Japanese · main
Katsudon (カツ丼)
Katsudon (カツ丼) reads umami 6.5, sweetness 4.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Japanese main, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.4 / 10
- Sweet & Fruity — 4.9 / 10
- Sour & Bright — 0.7 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 3.0 / 10
- Aromatic & Spice — 3.5 / 10
The measured notes (of 18)
Umami 6.5 · Sweetness 4.9 · Salinity 4.6 · Funk & Ferment 3.5 · Allium 3.3 · Richness 2.8 · Herbaceous 2.3 · Bitterness 1.3 · Earthy 1.2 · Sourness 0.7 · Nutty 0.7
What's in it (9)
- 4 pieces tonkatsu breaded pork cutlet (about 1.5 lbs total)
- 4 eggs, lightly beaten
- 1 onion, sliced
- 1 cup dashi
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
- 4 cups cooked Japanese rice
- 2 scallions, sliced
Time & effort: about 15 min (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 236.8 kcal, 12.1 g protein, 6.6 g fat, 33.5 g carbs
Dietary: Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Slice a pre-cooked tonkatsu into strips.
- Simmer onion in a small pan with dashi, soy sauce, mirin, and sugar until softened, then lay the cutlet on top and pour beaten egg over everything.
- Cover and cook briefly until the egg is just set, then slide over a bowl of hot rice.
Dishes with a similar flavor shape
- Chicken and Egg Donburi (Oyakodon) — Japanese
- Oyakodon (親子丼) — Japanese
- Yaki Udon with Chicken and Vegetables — Japanese
- Sukiyaki (すき焼き) — Japanese
- Di San Xian (Three Earthly Treasures) — Chinese · Dongbei
Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.