Come try the savory delight of my Katsu Don, a traditional Japanese rice bowl dish brimming with fried pork cutlets in a rich donburi sauce, all nestled atop a bed of fluffy rice! Experience the authentic flavors of Japan with this homemade recipe, perfect for a satisfying meal any day of the week. Get ready to savor every bite and elevate your Japanese inspired with this flavorful dish!
Table of Contents
Why I Love This Recipe
My Katsu Don recipe holds a special place in my heart as it’s an authentic rendition of the traditional Japanese dish, much like the one my mother used to prepare when I was a kid! It’s part of a cherished lineage of Japanese rice bowl dishes like Soboro Donburi Ground Chicken Bowl, featuring crispy Pork Tonkatsu simmered in my signature Donburi Sauce, mixed with eggs, and served over a bed of rice!
This dish is for anyone seeking the comforting flavors of Japan in a straightforward recipe that guarantees a deliciously juicy and savory experience. Join me in recreating this authentic Japanese delight at home and savor the taste of tradition with every satisfying bite!
Ingredients
Ingredients
- Pork – use boneless pork loin or pork chops no more then 1/2 inch thick.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Flour – all purpose flour used for the panko coating.
- Eggs – beaten used for the panko coating and in the donburi sauce.
- Panko – panko bread crumbs used for the tonkatsu coating.
- Rice – white rice is traditional used for donburi dishes, but can also use brown rice or rice of choice.
- Green Onion – finely chopped green onion scallions used for garnish.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Base of the sauce to provide umami flavors.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Adds additional umami flavor to the donburi sauce and balance out the flavors.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Onion – sliced yellow or brown onion. Helps add subtle sweetness to the donburi sauce.
🥓 Pork Chop Note
Use Pork Chops No Thicker Than 1/2 Inch. Thicker cuts will require an extended cooking time and may lead to overcooking of the panko crust.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
We acknowledge that mirin might not be readily available in all locations. To maintain the authentic flavors of this donburi sauce, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin.
Essential Kitchen Equipment
- Large Flat Frying Pan
Directions
🍖 Brining Pro Tip
Consider brining the pork chops in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. This method can result in exceptionally Flavorful and Tender Pork. However, exercise caution to prevent over-brining, which can lead to overly salty pork. Is using this brining technique, remember to skip the salt during the seasoning process for the best results.
Step 1Pat dry the pork loin and season it with salt and black pepper.
🧂 Seasoning Pro Tip
For even seasoning, try Sprinkling from a Higher Above.
Step 2Dredge the pork in flour, then in beaten eggs, and coat it with panko breadcrumbs.
Step 3Preheat the oil to a temperature of at least 350°F. Deep-fry the panko coated pork for 2-3 minutes or until they turn a crispy golden brown. Once fried, transfer the pork tonkatsu to a drying rack to allow any excess oil to drip off.
🍳 Deep Frying Pro Tip
For optimal results when deep frying, ensure that the Oil is Preheated to a temperature between 350°F to 375°F. Additionally, Avoid Overcrowding the pan to maintain the oil temperature within the optimal range throughout the frying process.
🌡 Internal Temperature Check
Utilize a meat thermometer to confirm the pork reaches a safe consumption temperature of 145°F. This ensures your tonkatsu is perfectly cooked and safe to enjoy.
Step 4Prepare Dashi.
Step 5In a frying pan, combine dashi, soy sauce, sweetener, and Japanese sake. Bring the mixture to a boil. Once boiling, add sliced onions and simmer for 60 seconds uncovered.
Step 6Transfer the tonkatsu into the frying pan and reduce the heat to medium-low. Cover the pan and let the tonkatsu cook for 1-2 minutes flipping once halfway through, allowing it to absorb the flavors of the donburi sauce.
Step 7Gradually pour the beaten egg into the pan with the tonkatsu and gently stir until the egg is cooked to your desired level of doneness.
🥚 Egg Pro Tip
The Egg Doneness is Personal Preference and can vary. Some enjoy them very runny, while others prefer them fully cooked, resembling scrambled eggs. Typically, the traditional preparation falls somewhere in between, but the choice is entirely yours.
Step 8Remove the tonkatsu, slice it, and transfer it on top of a bowl of rice. Then, drizzle the remaining sauce and eggs over the top.
🌿 Garnishing Pro Tip
For a finishing touch, garnish your donburi with chopped Green Onions.
Recipe Variations
Enhance your donburi with flavorful variations. Try Chicken Katsu Don by swapping tonkatsu with a Chicken Katsu, or enjoy Oyakodon Chicken Donburi with cubed chicken or even add some togarashi in the sauce to make my Spicy Chicken Donburi! For a beef option, you can’t go wrong with a Gyudon Beef Bowl made with thinly sliced beef all served over a bed of rice!
Pairing Recommendations
Pair your donburi with classic Japanese side dishes like Japanese Spinach Salad or Japanese Roasted Eggplant Yakinasu. For a comforting addition, serve alongside traditional Japanese Tofu Miso Soup.
Frequently Asked Questions
Can the tonkatsu and sauce be meal prepped?
Absolutely! Both the tonkatsu and sauce can be easily meal prepped for convenience. After cooking, simply store the tonkatsu in a ziplock bag and the sauce in a separate one before freezing. When you're ready to enjoy another round, just defrost the tonkatsu, significantly reducing the preparation time to just 5 minutes.
How do I make the tonkatsu crispy without frying?
You can opt for an air fryer instead. Simply preheat your air fryer to 400°F and air fry the tonkatsu for 13-15 minutes.
What type of rice works best for katsu don?
The traditional choice is white rice, but you can also opt for healthier alternatives such as brown rice or cauliflower rice. Each option offers a slightly different texture and flavor profile, allowing you to customize your dish to your preference or dietary needs.
Can I make katsu don without eggs?
Yes, simply omit them from the recipe if preferred.
Storage Tips
While best enjoyed fresh, any leftovers can be stored in an airtight container in the fridge. The dish will maintain its quality for 3-5 days.
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Watch How To Make It
Katsu Don
Ingredients
Katsu
- 1/2 lbs Boneless Pork Top Loin 2 pieces
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 Cup Flour
- 1 Egg beaten
- 1/3 Cup Panko
- 1 Stalk Green Onions chopped
- 2 Bowl Rice rice of choice
Sauce
- 1/3 Cup Dashi
- 2 tbsp Japanese Sake
- 4 tsp Soy Sauce
- 4 tsp Sweetener your preferred sweetener
- 1 Egg beaten
- 1/4 Cup Onions sliced
Instructions
- Gather all the ingredients.
- Dry the pork loin and season with salt and black pepper.
- Coat the pork in flour, dip it in beaten eggs, and cover it with panko breadcrumbs.
- Preheat the oil to 350°F. Deep-fry the pork tonkatsu for 2-4 minutes until golden brown. Then, transfer them to a drying rack to remove excess oil.
- Prepare dashi and set aside.
- Combine dashi, soy sauce, sweetener, and Japanese sake in a frying pan. Bring to a boil. Add sliced onions and simmer for 60 seconds uncovered.
- Transfer the tonkatsu into the frying pan, reduce the heat to medium-low, cover, and cook for 1-2 minutes flipping halfway to let the tonkatsu absorb the flavors of the donburi sauce.
- Gradually pour the beaten egg into the pan with the tonkatsu, gently stirring until the egg is cooked to your desired level of doneness.
- Remove the tonkatsu from the frying pan, slice and transfer eggs onto a bowl of rice, then drizzle the remaining eggs and sauce over the top. Garnish with chopped green onions.
