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Katsudon Recipe (Deep-Fried Pork Cutlet Bowl)

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This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness!

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Katsudon
Votes: 153
Rating: 4.12
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Course Main Dish, Rice Bowl
Cuisine Japanese
Cook Time 25 minutes
Servings
person
Translator Get Francis Mug
Course Main Dish, Rice Bowl
Cuisine Japanese
Cook Time 25 minutes
Servings
person
Translator Get Francis Mug
Votes: 153
Rating: 4.12
You:
Please leave a 5 star rating if you like the recipe! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingredients
Tonkatsu (Pork Cutlet)
Broth
Other Ingredients
Kitchen Tools
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
  1. Let's cut the ingredients for Katsudon. Slice the onion into 5mm (0.2") slices. Chop the mitsuba parsley into 1.5~2cm (0.6~0.8") pieces.
    Let's cut the ingredients for Katsudon. Slice the onion into 5mm (0.2") slices. Chop the mitsuba parsley into 1.5~2cm (0.6~0.8") pieces.
  2. Let's prepare the pork loin slice. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will prevent the pork slice from curling up when deep-fried.
    Let's prepare the pork loin slice. Make several cuts across the tough, stringy part between the fat and lean meat. Flip it over and repeat the process. This will prevent the pork slice from curling up when deep-fried.
  3. Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
    Tenderize the pork slice with a meat pounder. Sprinkle the salt and pepper on one side.
  4. Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
    Crack the egg into a bowl and spoon a quarter of it into a shallow dish. Add a sprinkle of water and beat well with a whisk.
  5. Dust both sides of the pork slice with the all-purpose flour.
    Dust both sides of the pork slice with the all-purpose flour.
  6. Make sure to remove the excess flour and then dip the pork in the egg.
    Make sure to remove the excess flour and then dip the pork in the egg.
  7. Coat the pork with the nama-panko, soft bread crumbs and shape with your hands.
    Coat the pork with the nama-panko, soft bread crumbs and shape with your hands.
  8. Let's deep-fry the pork in a heavy pot. Preheat the oil to 170°C (340°F). Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice as shown to brown evenly.
    Let's deep-fry the pork in a heavy pot. Preheat the oil to 170°C (340°F). Gently place the pork into the oil and deep-fry for 2 to 3 minutes. Slowly rotate the pork slice as shown to brown evenly.
  9. Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown.
    Flip it over with tongs and cook the other side for 2 to 3 more minutes until golden brown.
  10. Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.
    Place the tonkatsu, deep-fried pork cutlet onto a cooling rack and drain the excess oil.
  11. When cooled, cut the tonkatsu into 1.5~2cm (0.6"~0.8") pieces.
    When cooled, cut the tonkatsu into 1.5~2cm (0.6"~0.8") pieces.
  12. Let's make the katsudon sauce. Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks.
    Let's make the katsudon sauce. Combine the water, dashi stock powder, soy sauce, mirin, sugar and the onion in a small pan. Stir lightly with chopsticks.
  13. Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.
    Cover and turn on the burner to medium heat. When it begins to boil, reduce the heat to low and simmer for about 3 minutes.
  14. When the onion is completely cooked, place the tonkatsu into the pan.
    When the onion is completely cooked, place the tonkatsu into the pan.
  15. Crack the egg into a bowl. Beat the egg lightly and distribute it onto the tonkatsu.
    Crack the egg into a bowl. Beat the egg lightly and distribute it onto the tonkatsu.
  16. Cover again and cook on high heat for 20 to 30 seconds. Remove the lid. When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner.
    Cover again and cook on high heat for 20 to 30 seconds. Remove the lid. When the egg reaches the desired consistency, garnish with the mitsuba parsley and turn off the burner.
  17. Place the fresh steamed rice into a rice bowl. With a turner, gently place the mixture onto the rice.
    Place the fresh steamed rice into a rice bowl. With a turner, gently place the mixture onto the rice.
Recipe Notes

A tip to making a delicious katsudon is to distribute the egg over high heat while the tonkatsu is still fresh and warm.
Avoid over-mixing the egg otherwise it will lose its rich and fluffy texture.
There is a tradition that Japanese students eat Katsudon before taking an entrance exam since Katsu also means “to win.”

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Cooking with Dog

Cooking with Dog is a YouTube cooking show featured by a canine host Francis and a mysterious Japanese Chef whose real name is not disclosed.
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Cooking with Dog

The amount of eggs used for the batter is about 1/4 of an egg per 1 piece of tonkatsu. If you deep-fry 3 or 4 pieces of tonkatsu, please use one whole egg.🥚

When you are making tonkatsu for one person as shown in the video, the remaining 3/4 of the egg can be poured over the tonkatsu along with the 1 egg you add at the end.🍳😃

𝙎𝙝𝙚𝙧𝙢𝙖𝙣
why dont she use the left over eggs that she makes the crust to the katsudon?

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sanneh2

I was quite successful at my first Katsudon implementation. I nailed the sauce too. Tasty dish!

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Cooking with Dog

Glad to hear your first Katsudon was successful!😋 Thank you for trying it out❣️

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Tracy

Thank you so much for this! Your dog is amazing!

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Cooking with Dog

Thank you for your support😊💓 Gald to hear you enjoyed our video!🐩📺

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Lori

I have made this a few times now and its the best! And so easy and tasty Thankyou for sharing this recipe.

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Cooking with Dog

Happy to know you’ve been enjoying our katsudon recipe❣️😍 Thank you so much for your comment!💞

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Lizzie

The video was awesome. Best content i’ve seen. I love the cute french dog. This is a delicious recipe!!!!

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Cooking with Dog

Glad you enjoy the katsudon video.😋 The cute toy poodle is Francis, and he is happy to see your comment in heaven.🐩😊

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