Homemade Katsu-don: A Simple & Delicious Recipe
Homemade Katsu-don: A Simple & Delicious Recipe
Make Authentic Katsu-don Easily at Home!
Save money and enjoy a restaurant-quality Katsu-don right in your own kitchen! This recipe offers tender pork cutlet simmered in a savory-sweet sauce, served over fluffy rice.
For the Tonkatsu (Pork Cutlet)- 400g Pork Loin (thick cut, recommended)
- 2/3 cup All-purpose Flour (for dredging)
- 3 Large Eggs (for egg wash)
- 1 cup Panko Breadcrumbs (for coating)
- 1/2 medium Onion (thinly sliced)
For the Sauce & Topping- 3 Tbsp Soy Sauce (regular soy sauce)
- 3 Tbsp Mirin (sweet rice wine) or Sake
- 2 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper
- 60ml Water
- 1 Large Egg (for topping)
- 3 Tbsp Soy Sauce (regular soy sauce)
- 3 Tbsp Mirin (sweet rice wine) or Sake
- 2 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper
- 60ml Water
- 1 Large Egg (for topping)
Cooking Instructions
Step 1
Prepare your dredging station for the tonkatsu. Place the flour in one shallow dish. In a second dish, whisk the 3 eggs until smooth to create the egg wash. In a third shallow dish, place the panko breadcrumbs. Ensure each station is separate and ready for use.
Step 2
Coat the pork loin generously. First, lightly dredge each piece of pork in flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it’s fully coated, and then press it firmly into the panko breadcrumbs, making sure the entire surface is covered for a crispy crust.
Step 3
Fry the tonkatsu until golden and crisp. Pour enough oil into a skillet or pot to reach about 1-inch depth and heat over medium heat. Carefully place the breaded pork into the hot oil. Fry for about 3-4 minutes per side, until golden brown and cooked through. You can test for doneness by inserting a chopstick; if no pink liquid comes out, it’s ready. Transfer the fried tonkatsu to a wire rack lined with paper towels to drain excess oil.
Step 4
Make the katsu-don sauce. In a small saucepan, combine the soy sauce, mirin, sugar, black pepper, and water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, add the thinly sliced onions, and simmer until the onions are softened and translucent, about 3-5 minutes.
Step 5
Assemble the katsu-don. Cut the fried tonkatsu into bite-sized pieces and arrange them on top of the simmering onions and sauce. Let it simmer gently for another minute or two, allowing the tonkatsu to absorb some of the delicious sauce.
Step 6
Add the final egg topping. In a small bowl, lightly beat the remaining egg. Gently pour it over the tonkatsu and onions in the pan. Cover the pan briefly and let the egg cook until it’s just set but still slightly runny, creating a luscious texture. Cook longer if you prefer a fully cooked egg.
Step 7
Serve and enjoy! Ladle a generous portion of hot steamed rice into bowls. Carefully top the rice with the saucy tonkatsu and egg mixture. Garnish with shredded nori (seaweed) or chopped green onions if desired. Enjoy your delicious homemade Katsu-don!
