Katsudon: Crispy Pork Cutlet Over Rice with a Savory-Sweet Sauce
How to Make Katsudon (Pork Cutlet Rice Bowl) Without Tsuyu
During a delightful date with my daughter, we visited a donburi restaurant where she absolutely loved the Katsudon. This experience inspired me to recreate this delicious dish at home. On a weekend morning, while pondering what to have for brunch, the thought of Katsudon came to mind, and I decided to make it at home! Although I had tsuyu on hand, I wanted to challenge myself by making the sauce from scratch without it. I’ll share my method for making Katsudon (Pork Cutlet Rice Bowl) without tsuyu, perfect for a home-cooked meal.
Main Bowl Ingredients
- 2 pieces Pork Cutlet (Tonkatsu)
- 200ml Cooking Oil for Frying
- 1/2 Onion
- 2 Eggs
Homemade Donburi Sauce
- 200ml Dashi Broth
- 200ml Soy Sauce
- 1/2 Onion
- 10 whole Garlic Cloves
- 10 whole Black Peppercorns
- 3 Tbsp Sugar
- 2 Tbsp Mirin
- 200ml Dashi Broth
- 200ml Soy Sauce
- 1/2 Onion
- 10 whole Garlic Cloves
- 10 whole Black Peppercorns
- 3 Tbsp Sugar
- 2 Tbsp Mirin
Cooking Instructions
Step 1
On a date with my daughter, we went to a donburi restaurant and she enjoyed the Katsudon so much that I really wanted to make it for her at home. This weekend, while wondering what to have for brunch, that thought came to mind, so I tried making Katsudon (Pork Cutlet Rice Bowl) at home! I had tsuyu, but I also wanted to try making the sauce myself, so I took on the challenge of making donburi without tsuyu! I’ll show you how to make Katsudon (Pork Cutlet Rice Bowl) without tsuyu.
Step 2
Actually, this soy sauce seasoning ratio is also used when making Ajitama (marinated soft-boiled eggs)! If you make this once, it can be used as a sauce for Ajitama or as a donburi sauce – it’s a versatile soy sauce.
Step 3
Since it’s a pork cutlet rice bowl, we need to fry the pork cutlet until it’s crispy 😉 Add 200ml of cooking oil for frying and heat it over high heat. Once the oil is hot, reduce the heat to medium.
Step 4
It’s even better to fry the frozen pork cutlet after letting it sit at room temperature for about 15 minutes. If you fry it while it’s still too frozen, it’s difficult to cook the inside thoroughly.
Step 5
The pork cutlet is frying up to a beautiful crisp! Flip it over from time to time to prevent it from burning.
Step 6
Once the pork cutlet is nicely fried, drain the excess oil on paper towels and then cut it into bite-sized pieces. This makes it easier to eat and arrange on the rice.
Step 7
Thinly slice half an onion.
Step 8
Place the sliced onions in a frying pan and add one ladleful of the homemade donburi sauce.
Step 9
Continue to cook until the onions are softened and reduced in the sauce. Stir occasionally to prevent sticking and ensure even cooking.
Step 10
Continue to cook until the onions are softened and reduced in the sauce. Stir occasionally to prevent sticking and ensure even cooking.
Step 11
For two servings, I used 2 eggs! The charm of donburi is its runny yolk and soft-cooked egg white, which blend together. Lightly mix the eggs, just enough to break up the yolks and whites – don’t overmix them. This ensures a perfect half-cooked consistency.
Step 12
Place one piece of the fried pork cutlet over the onion and sauce mixture in the pan.
Step 13
Gently pour the beaten egg around the pork cutlet and cook over low heat until the egg is just set. Don’t overcook it; you want a beautifully runny yolk and softly cooked whites.
Step 14
Prepare a bowl of hot, steamed rice. The warmth of the rice is essential for this dish.
Step 15
Top the rice with the pork cutlet and the donburi sauce, and your Katsudon is complete!
Step 16
If you prefer your pork cutlet to be extra crispy, you can pour the beaten egg over the onion sauce first, cook it lightly, and then place the pork cutlet on top. I personally prefer it a bit more ‘chok-chok’ (moist and tender), so I poured the egg over the cutlet. You can adjust this to your preference!
Step 17
The pork cutlet is fried to perfection! It’s wonderfully crispy, and even after pouring the egg over it, the crispiness remained. This texture contrast is what makes Katsudon so delightful.
Step 18
The sauce might look a little salty, but it’s not at all! It has a wonderfully sweet and savory flavor. Taste the sauce and adjust the amount you mix with your rice according to your preference for saltiness and sweetness.
Step 19
The perfect balance of sweet and savory sauce, the crispy pork cutlet, and the soft, half-cooked egg create an incredibly delicious Katsudon (Pork Cutlet Rice Bowl). Both my daughter and I couldn’t get enough of it! Making donburi at home without tsuyu is surprisingly easy. I highly recommend you give this recipe a try for a satisfying meal. ♥
