198 人已制作这道菜！
准备:
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从米饭开始。要做出正宗的日式风味，请按照这个操作方法进行烹饪。
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将洋葱和小葱切成薄圈，先放在一旁备用。
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现在来准备酱汁：用蔬菜高汤粉制作汤底，并与酱油、糖和白葡萄酒混合。酱汁也备用。
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接下来是炸猪排：用肉锤将猪排敲打至薄。如果没有肉锤，也可以用刀的平面来敲打。敲打可以让肉的纤维变短，更加嫩滑多汁。
A close-up of hands slicing an onion on a wooden cutting board. One hand steadies a halved onion while the other guides a large santoku-style knife, marked with Japanese characters on the blade, through it in thin half-moon slices. A few cut slices lie next to the knife, and a pile of whole yellow onions sits blurred in the background along with out-of-focus bottles. It is a step in prepping ingredients for katsudon, the Japanese breaded pork cutlet and rice bowl.
A close-up of hands slicing an onion on a wooden cutting board. One hand steadies a halved onion while the other guides a large santoku-style knife, marked with Japanese characters on the blade, through it in thin half-moon slices. A few cut slices lie next to the knife, and a pile of whole yellow onions sits blurred in the background along with out-of-focus bottles. It is a step in prepping ingredients for katsudon, the Japanese breaded pork cutlet and rice bowl.
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将洋葱切得十分薄 
A raw pork cutlet lies flattened on a wooden cutting board, its pale pink surface covered in a fine crosshatch of shallow knife cuts. The scoring runs across the whole piece of meat, which fills nearly the entire frame, with a few small trimmed-off scraps at the lower left edge. This is the tenderizing step of prepping the cutlet for katsudon, where the cuts keep the meat flat and thin as it cooks.
A raw pork cutlet lies flattened on a wooden cutting board, its pale pink surface covered in a fine crosshatch of shallow knife cuts. The scoring runs across the whole piece of meat, which fills nearly the entire frame, with a few small trimmed-off scraps at the lower left edge. This is the tenderizing step of prepping the cutlet for katsudon, where the cuts keep the meat flat and thin as it cooks.
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将猪排敲打至薄 -
现在准备裹粉的材料。你需要三个碗或深盘：一个放面粉，一个放打散的蛋液，另一个放日式面包糠或普通面包屑。
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先将生猪排裹上一层面粉，然后蘸蛋液，最后裹上一层面包糠。
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现在在锅中加热油。先炒洋葱片，炒好后取出备用。
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接下来轮到肉了。也放入热锅中。
Two raw pork cutlets sit on a wooden cutting board, freshly coated in breading for katsudon. Their surface is uneven and craggy, covered in coarse golden panko flakes with patches of white flour still showing through, and loose crumbs and flour are scattered across the board around them. The pale pink meat peeks through the coating in places, making clear the cutlets have just been breaded and are ready for the next step.
Two raw pork cutlets sit on a wooden cutting board, freshly coated in breading for katsudon. Their surface is uneven and craggy, covered in coarse golden panko flakes with patches of white flour still showing through, and loose crumbs and flour are scattered across the board around them. The pale pink meat peeks through the coating in places, making clear the cutlets have just been breaded and are ready for the next step.
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均匀裹好猪排 
Close-up of sliced onions frying in a dark pan. The onions range from soft and translucent to deeply golden brown at the edges, spread in a loose pile across the center of the pan with oil pooling and glistening around them. Steam rises from the hot surface, blurring the upper right of the frame. It reads as a mid-cooking moment from a recipe, the stage where onions turn sweet and jammy before anything else goes in.
Close-up of sliced onions frying in a dark pan. The onions range from soft and translucent to deeply golden brown at the edges, spread in a loose pile across the center of the pan with oil pooling and glistening around them. Steam rises from the hot surface, blurring the upper right of the frame. It reads as a mid-cooking moment from a recipe, the stage where onions turn sweet and jammy before anything else goes in.
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用少许油炒洋葱 -
将肉两面煎至金黄色。
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煎熟后，可直接用厨房剪刀在锅中将肉切成条状，或者取出用刀切好后再放回锅中。
A golden brown, breaded cutlet sizzles in a dark pan, taking up most of the frame. The panko crust is crisp and uneven, deep amber at the edges with lighter, bubbling spots where the oil is still working. Hot oil pools and spatters around the meat, and steam rises softly against the dark background. This is the fried pork cutlet for katsudon, caught mid-cooking while the coating turns crunchy.
A golden brown, breaded cutlet sizzles in a dark pan, taking up most of the frame. The panko crust is crisp and uneven, deep amber at the edges with lighter, bubbling spots where the oil is still working. Hot oil pools and spatters around the meat, and steam rises softly against the dark background. This is the fried pork cutlet for katsudon, caught mid-cooking while the coating turns crunchy.
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用中火将猪排煎至金黄均匀... 
A hand steadies a breaded cutlet on a wooden cutting board while a large kitchen knife slices through it into thick pieces. The slices show a crisp golden panko crust around a juicy white interior, with a few crumbs and a small dark bit of seared coating scattered on the board. The blade, etched with Japanese characters, rests mid-cut against the meat. In the background, more fried cutlets sit stacked on the same board, still whole, waiting their turn. It's the slicing step of preparing katsudon, where the fried pork cutlet gets cut into strips before being simmered with egg and served over rice.
A hand steadies a breaded cutlet on a wooden cutting board while a large kitchen knife slices through it into thick pieces. The slices show a crisp golden panko crust around a juicy white interior, with a few crumbs and a small dark bit of seared coating scattered on the board. The blade, etched with Japanese characters, rests mid-cut against the meat. In the background, more fried cutlets sit stacked on the same board, still whole, waiting their turn. It's the slicing step of preparing katsudon, where the fried pork cutlet gets cut into strips before being simmered with egg and served over rice.
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関
COMPOSITE
VG10
MADE IN JAPAN...然后切成条状 -
现在将准备好的酱汁、小葱和打散的鸡蛋一起倒入锅中的肉上。
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调小火，用余温让鸡蛋慢慢凝固。
Steam rises from a black pan filled with katsudon in the middle of cooking. Chunks of breaded pork cutlet simmer in a soft, golden egg mixture with translucent onion slices, everything glistening with broth. A generous handful of chopped spring onions sits on top in bright green rings, some edges of the cutlet and onions browned from the heat. The close framing makes the dish fill the entire pan, capturing that just-cooked moment before it gets served over rice.
Steam rises from a black pan filled with katsudon in the middle of cooking. Chunks of breaded pork cutlet simmer in a soft, golden egg mixture with translucent onion slices, everything glistening with broth. A generous handful of chopped spring onions sits on top in bright green rings, some edges of the cutlet and onions browned from the heat. The close framing makes the dish fill the entire pan, capturing that just-cooked moment before it gets served over rice.
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RecipeTin Eats
用最小火慢慢让鸡蛋凝固 -
大约5分钟后，菜肴就做好了。盛一份米饭在碗中，将肉、鸡蛋和酱汁一起倒在米饭上。享用美味吧！
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目录：
太长不看
猪排饭是日本超受欢迎的国民美食：炸得酥脆的猪排铺在热腾腾的白米饭上，再盖上半熟的滑蛋，一口下去满满幸福感。它属于盖饭类，在日本是经典的"治愈系"家常菜，做起来也很快，用前一天剩下的炸猪排和米饭几分钟就能搞定。在家复刻完全没问题，没有日式面包糠就用普通面包糠，猪肉鸡肉都行，记得蛋别煎太老，半熟状态浇在饭上才最香！Katsudon：一块酥脆的裹面包糠炸猪排，铺在松软的米饭上，搭配充满鲜味的煎蛋。听起来是不是很美味？Katsudon 是日本最受欢迎的料理之一。它属于「盖饭」，即以米饭为底，上面覆盖各种配料，传统上盛放在一个碗里。和其他日本菜肴不同，盖饭不需要分装在多个小碗小碟里摆盘。对了，我们还有一篇专门介绍其他盖饭的文章可以推荐给你。
大人小孩都爱的治愈美食
Katsudon 在日本是一道实打实的“治愈美食”。餐厅里经常能吃到这道美味，连乌冬面这样的快餐店也很常见。当然，在家做也特别方便。Katsudon 分量十足，食材简单不花哨。这一次我还特别注意，确保配方中所有食材在德国都能轻松买到。
关于肉类的小知识
Katsudon 用的是裹面包糠炸猪排。或许你不会想到，这其实不算传统的日本菜。这类料理被称作Yoshoku，受西方影响诞生的日本料理。想做正宗的 Katsu，需要用到Panko——日式面包糠。我们在这篇文章里有详细介绍：
如果你手头没有Panko，普通的德国面包糠其实也能用。传统上，Katsudon 用的是猪肉（Tonkatsu），不过你也可以选择用鸡排来制作。
快速上桌，美味满分
Katsudon 可以非常快速地完成——尤其适合用来处理前一天剩下的炸猪排和米饭。对于日本妈妈们来说，Katsudon 就是那种能迅速上桌、让孩子们喜笑颜开的料理。
A close-up of katsudon, the Japanese rice bowl, served in a dark ceramic bowl. White rice sits at the bottom, mostly hidden under pieces of golden breaded pork cutlet that are coated in softly scrambled, slightly runny egg. Sliced green onions are scattered over the top. Wooden chopsticks lift one piece of the cutlet out of the bowl, dragging strands of egg and a few scallion rings with it, with steam still rising from the dish.
A close-up of katsudon, the Japanese rice bowl, served in a dark ceramic bowl. White rice sits at the bottom, mostly hidden under pieces of golden breaded pork cutlet that are coated in softly scrambled, slightly runny egg. Sliced green onions are scattered over the top. Wooden chopsticks lift one piece of the cutlet out of the bowl, dragging strands of egg and a few scallion rings with it, with steam still rising from the dish.
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评论
美味，Katsudon 也深受我的喜爱。 不过，在德国有个很大的优势，就是我们可以轻松又便宜地在每家肉店买到做好的炸猪排（或者在超市买质量稍差但更便宜的成品炸猪排）。
呵呵，是啊，不过自己做裹面包糠也很有趣呢 :) 祝好 Ryu
请问什么是Brotsemmel？——是指以暗色面包做成的面包卷吗？ 从照片来看，这其实是面包屑。 在日本，做Katsudon时通常会用PANKO——那是把风干的白面包去掉外皮后粗略磨成的面包屑。 表扬一下：这些食谱大多都很原汁原味，非常棒，而且摆盘和摄影也很美观。
Hallo Johannes， 非常感谢你的评论。我们表达得有点不太清楚。我已经把这个配料换成了面包糠。 我们很清楚在日本会用到Panko，我们自己也经常使用。但在这个“用德国产料做的Katsudon食谱”中，我们主要使用了德国产的原料，因为有些材料不容易买到。 也非常感谢你的赞美，这给了我们继续前进的动力。批评，特别是建设性的批评，也能帮助我们不断完善博客。所以再次感谢你，Johannes :) 此致 RyuKoch的Ryusei
看了就马上饿了！ 而且我愿意为好的肉质多花点钱，毕竟每个人的口味都不同，这也是好事。 宁可少吃点，但尽量选择Demeter品质的肉类。 谢谢你把照片也放上来了！ 祝好， Jesse-Gabriel
嗨 Jesse， 是的，你说得对。贵的肉通常味道更好，尤其是直接从肉铺买的。 很高兴能帮忙，这也让我非常开心 :) 祝好 Ryusei
我昨天按照这个食谱做了一遍，大家都很喜欢，也很有饱腹感。唯一有点让我困惑的是：蛋是在酱汁之后才放进锅里的，所以它不会很快凝固——这是有意为之吗？还有，普通洋葱在食谱里后面没有再提到。我就把它们铺在锅里，然后倒入酱汁、鸡蛋和葱花。做四人份的时候，我还有至少一半酱汁剩下，于是我在米饭上淋了一些酱汁，再把炸猪排放在上面。
Hallo Melanie， 很高兴你们喜欢这个食谱。 是的，鸡蛋这样是有意的，根据季节，比如冬天，你也可以让鸡蛋稍微生一些。噢，我可能忘记说了。没错，就是这样做的。 你也可以把酱汁多煮一会儿，这样酱料会变得更少一些。不过淋在米饭上也是个很好的主意。 此致 RyuKoch的Ryusei
我总是用鱼高汤来代替蔬菜高汤或肉汤。我觉得这样可以得到和Dashi类似的味道。因为我不喜欢吃猪肉，所以总是用火鸡胸肉。火鸡胸肉也很适合裹上面包屑炸，或者直接用小火煎一下就可以了。
Hallo Luisa， 变化总是好的。你的建议听起来很棒也很美味。如果有人想尝试的话，一定会非常好吃！ 非常感谢你的建议 :) 祝好，Ryusei
你好，亲爱的RyuKoch团队， 谢谢你们的食谱。我最近想尝试一下。不过我不喝酒，也不喜欢在菜肴里加葡萄酒。有没有不加白葡萄酒的做法？或者可以用其他的东西替代吗？ 提前感谢你们的回复 :-) 祝好 Mehwish
Hi Mehlwish, 你可以用日本的调味料味醂（Mirin）代替葡萄酒。在日本，人们做菜时通常用味醂来代替葡萄酒。否则，你也可以尝试我们这个食谱完全不用葡萄酒，直接用等量的水来代替 :) 祝好 Matthias :)
Demeter不一定必须，也可以来自其他地方，最重要的是有机。有些人在这里谈论廉价肉类——哎呀。已经处理好的炸肉排？天哪。大家总归能自己裹点面包糠吧……
你好，Gugi， 首先，非常感谢你的好评，我很高兴你喜欢这个食谱！ Demeter 或有机肉当然比超市里的普通肉味道更好，不过这完全取决于个人选择 :) 现成裹好面包糠的炸猪排确实也是一个经济实惠的选择，不过自己裹面包糠其实也挺有趣的。 祝好 Ryusei
评论尚未审核。
吃得很开心。我儿子（美食家）最喜欢配上用猪里脊肉（在德国称为Filet）做成的小Tonkatsu一起吃。这道菜还会成为我们的圣诞节餐食 :)
Hallo Teddy， 很高兴你们这么喜欢我们的美食，非常感谢你的反馈！ 祝好，Ryusei
你能让蔬菜高汤更加传统一些吗？比如用日式高汤（Dashi）之类的。日本人可不会用家乐的即溶粉来做。
你好，Markus， 是的，这是正确的，最好使用新鲜的高汤（Dashi）。不过，很多日本人也会用速溶高汤，因为更方便快捷。 祝好 Ryusei