Pork cutlet bowl” is called “Katsudon” in Japanese.Katsudon is primarily eaten as a bowl dish (donburi mono). It consists of breaded and fried pork cutlet, known as “tonkatsu,” served with onions simmered in dashi broth and topped with softly cooked beaten eggs.
In a typical Katsudon, pork is used; however, if chicken is used instead, it is called “Chicken Katsudon.”
Additionally, while it’s common for Katsudon to be finished with softly cooked eggs, there are also variations such as Sauce Katsudon and Yakikatsu-don.
Sauce Katsudon is a simple dish where shredded cabbage is spread over rice, topped with pork cutlet, and then drizzled with sauce.
“Yakikatsu-don” has recently garnered attention.
Yakikatsu-don features a bed of rice topped with a layer of grilled egg, upon which thick pork cutlets are placed and drizzled with sauce. It’s called “Yakikatsu-don” because the pork cutlet itself isn’t grilled; instead, it’s placed on top of the grilled egg.
The pork cutlet in Yakikatsu-don is typically 1.5 to 2 times thicker than usual, making it very substantial. Despite its thickness, it’s unbelievably tender and juicy.