Super Simple Tonkatsu Donburi (Pork Cutlet Rice Bowl) Without Tsuyu Sauce
Super Simple Tonkatsu Donburi (Pork Cutlet Rice Bowl) Without Tsuyu Sauce
Delicious Tonkatsu Donburi Made with Pantry Staples – No Tsuyu Needed!
Tired of just frying or grilling tonkatsu? Elevate your meal with this simple yet special tonkatsu donburi! Break free from the notion that you need tsuyu sauce for a delicious rice bowl. This recipe uses common pantry ingredients to create a rich and flavorful sauce that rivals tsuyu. Perfect for busy days when you want a satisfying and impressive meal without a fuss. Let’s get started!
Main Ingredients- 3 Tbsp cooking oil
- 2 pieces tonkatsu (pork cutlet), prepared to your liking
- 1/2 medium onion
- 3 cloves garlic
- 1 handful green onions (scallions)
- 2 large eggs
- 1 bowl warm cooked rice
- 1 Tbsp sesame seeds
Special Tonkatsu Donburi Sauce (Tsuyu Alternative)- 1/2 bowl water (approx. 100ml)
- 2 Tbsp dark soy sauce
- 2 Tbsp oligodang (or corn syrup)
- 1 Tbsp sake (cooking wine) or mirin
- 1/2 bowl water (approx. 100ml)
- 2 Tbsp dark soy sauce
- 2 Tbsp oligodang (or corn syrup)
- 1 Tbsp sake (cooking wine) or mirin
Cooking Instructions
Step 1
Heat a pan with some depth or a pot over medium-low heat. Add about 3 tablespoons of cooking oil generously. Place the 2 pieces of tonkatsu in the oil and cook slowly over very low heat until warmed through. Be careful not to burn the exterior; flip as needed until golden brown. (Tip: Using pre-fried tonkatsu will make this process quicker and ensure extra crispiness.)
Step 2
*Make the Delicious Special Sauce* While the tonkatsu is cooking on low heat, pour about 1/2 bowl (approx. 100ml) of water into a small saucepan. Once it comes to a boil, add 2 tablespoons of dark soy sauce, 2 tablespoons of oligodang (or corn syrup), and 1 tablespoon of sake (or mirin). Stir well and let it simmer briefly. Once it boils, reduce the heat slightly to allow the flavors to meld.
Step 3
Thinly slice the 1/2 onion and thinly slice the 3 cloves of garlic. In another pan, heat a very small amount of cooking oil over medium heat. Add the sliced onions and garlic and sauté until fragrant. Cook until the onions become translucent to bring out their natural sweetness.
Step 4
Pour the prepared special sauce (tsuyu alternative) from step 1 into the pan with the sautéed onions and garlic. Bring to a simmer, then reduce the heat to medium-low.
Step 5
Crack the 2 eggs into a bowl and lightly beat them with chopsticks. You don’t need to whisk them vigorously; just break up the yolks and whites slightly. Slowly drizzle the beaten eggs over the simmering sauce in the pan.
Step 6
Once the egg is drizzled, cover the pan immediately and reduce the heat to very low. Let the eggs cook for about 2 minutes until they are set but still tender. Cooking them to a soft, jammy consistency will result in the best texture. (Tip: Adjust the cooking time based on your preferred doneness.)
Step 7
Serve 1 bowl of warm cooked rice in a large bowl. Carefully spoon the prepared tonkatsu topping mixture (sauce, eggs, onions, etc.) over the rice. It’s best to pour it gently to avoid disturbing the rice too much.
Step 8
Finally, finely chop the handful of green onions and sprinkle them over the top as a garnish. Slice the golden-brown tonkatsu into bite-sized pieces and arrange them neatly on the rice bowl. Finish with a sprinkle of 1 tablespoon of sesame seeds for a nutty aroma. (Tip: You can also add blanched broccoli or seaweed flakes for extra flavor and presentation.)
