We are making Sauce Katsudon. Coat the fresh deep-fried pork with lots of sauce and enjoy it as a rice bowl dish. The spicy and slightly sweet sauce goes great with both tonkatsu and steamed rice. This dish also allows you to enjoy lots of fresh vegetables.
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Tonkatsu
150 g Pork Tenderloin or pork loin Salt Pepper Cake Flour or All Purpose Flour 1/2 Beaten Egg 4-5 tbsp Panko fine-type, Japanese breadcrumbs
Sauce
1 tbsp Japanese Worcester Sauce 1/2 tbsp Tonkatsu Sauce 1/2 tbsp Mirin 1/4 tsp Sugar 1/2 tbsp Water approx.
Other Ingredients
40 g Cabbage Leaves shredded 12 g Baby Salad Greens Karashi Mustard Fresh Steamed Rice
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s make the special Worcestershire-based sauce. In a small pot, combine the Japanese Worcestershire sauce, tonkatsu sauce, mirin, sugar and water. Turn on the burner.
- Stir the mixture and bring it to a boil. Slightly thicken the sauce and now it is ready.
- Next, let’s prepare the pork. Cut out 4 slices of pork tenderloin. The thickness should be about 1.5 cm (0.6"). You can also use pork loin instead.
- Place the pork slices onto a tray. Now, season one side of the pork with salt and pepper.
- Then, coat the pork slices with all purpose flour.
- Dust off the excess flour and coat each slice with the beaten egg.
- Then, coat it with panko also known as Japanese bread crumbs. We recommend using fine panko since it doesn't absorb excess sauce or fall off easily.
- Repeat the process and make 4 slices of breaded pork.
- And now, let’s make the tonkatsu, deep-fried breaded pork. Heat a generous amount of vegetable oil in a pan and fry the breaded pork on medium heat.
- Occasionally shake the pan to help the tonkatsu brown evenly.
- Now, flip them over.
- When you make a small amount of tonkatsu at home, the pork doesn't have to be submerged in the oil completely. You can fry the tonkatsu with this amount of oil.
- When both sides are golden brown, remove and place the tonkatsu onto a cooling rack covered with a paper towel.
- Place the fresh steamed rice in a donburi rice bowl.
- Cover the rice with the shredded cabbage leaves. Drizzle the special sauce over the cabbage.
- Add the baby salad greens.
- Then, coat one side of the tonkatsu with the special sauce. This will allow you to enjoy both the crispy texture and delicious sauce.
- Arrange the tonkatsu on the vegetables.
- Finally, add the karashi hot mustard to taste.
Recipe Notes
During this season, many students in Japan eat Katsudon before taking school entrance exams. This is because Katsu sounds like the Japanese word for "to win".
We’ve heard donburi, Japanese rice bowl dishes are slowly gaining popularity outside Japan. Hope you can find Japanese Worcestershire sauce and tonkatsu sauce at your local Asian market.
