We’re making the popular Tojinai Katsudon, where the tonkatsu pork cutlet is not covered with egg. We’ll cook the pork with a minimal amount of oil to make it easy to prepare. The savory katsudon sauce complements the crispy tonkatsu and fluffy egg.
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Tonkatsu
1 Pork Loin Steak 120g/4.2 oz and 1.3 cm/0.5" thick pork for tonkatsu Salt Pepper Soft Panko
Batter
1 tbsp Cake Flour or All Purpose Flour 1 tbsp Water
Dashi Tamago (Egg with Dashi Broth)
2 Eggs 1/2 tbsp Usukuchi Soy Sauce saltier and lighter in color than regular soy sauce 1/2 tbsp Sugar 1 tsp Potato Starch 2 tbsp Dashi Stock or a pinch of instant dashi powder dissolved in water 1 tbsp Olive Oil or vegetable oil
Katsudon Sauce (for 2-3 servings)
1 tsp Honey slightly more than 1 tsp 1/2 tbsp Soy Sauce 1/2 tbsp Sake 1/2 tbsp Oyster Sauce
Other Ingredients
4 tbsp Olive Oil or vegetable oil Hot Steamed Rice Spring Onion Leaves finely chopped Shichimi Chili Pepper
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's season the dashi tamago omelette. In a bowl, combine the eggs, usukuchi soy sauce, and sugar.
- In another bowl, add the dashi stock to the potato starch and stir until well combined.
- Then, add the dashi mixture to the eggs. Using chopsticks, dissolve the sugar first, and then mix all the ingredients together.
- The usukuchi soy sauce, which is lighter in color helps preserve the color of the egg, but regular soy sauce can also be used as an alternative.
- Now, let's make the Katsudon sauce. Combine the honey, soy sauce, sake, and oyster sauce together. Mix well.
- Heat the mixture in a 600W microwave for about 30-40 seconds to evaporate the alcohol.
- This flavorful sauce enhances the taste of the tonkatsu and dashi tamago, igniting your appetite.
- Let's prepare the tonkatsu, a Japanese breaded pork cutlet. Use kitchen shears to make multiple cuts along the tough, stringy parts between the fat and lean meat in the pork loin.
- This will prevent the meat from curling and help to cook evenly.
- Flip the meat and repeat the process, making sure there are no uncut stringy parts left. By the way, this pork loin for tonkatsu weighs 120g and has a thickness of 1.3 cm.
- Lightly season one side with salt and pepper.
- Next, coat the pork loin with the batter. Simply mix equal amounts of flour and water for the batter. There is no need to dip the pork loin in flour and beaten egg, which saves time and effort.
- Spread the batter evenly over the pork loin.
- Be sure to coat the sides as well.
- Then, flip it over, placing the batter-coated side facing down onto the soft panko, Japanese breadcrumbs.
- Spread the remaining batter on the other side.
- Thoroughly covering the pork loin with the batter will prevent the breadcrumbs from coming off, promoting even browning and cooking.
- Cover the pork loin with breadcrumbs and press firmly to attach them together.
- Coat the sides with breadcrumbs as well.
- Flip it over and thoroughly cover the pork with breadcrumbs again.
- Now, let's make the tonkatsu. To check the oil temperature, drop a bit of breadcrumbs into the pan.
- Once you hear a gentle sizzling sound, remove any excess breadcrumbs from the pork and carefully place it in the pan.
- We are using 4 tablespoons of frying oil to shallow-fry the tonkatsu. Many Japanese households are using less oil because cooking oil is expensive these days and disposing of it is a hassle.
- Occasionally tilt the pan and ladle the hot oil over the tonkatsu. Shake the pan to promote even browning and distribute the heat evenly.
- Since you are frying with a small amount of oil, it is necessary to pour the hot oil over the top and adjust the heat frequently.
- When the underside has a delicious golden color, gently flip the tonkatsu over.
- Ladle the hot oil over the top again.
- The pork needs to be cooked through, but be careful not to overcook it as it can become tough and lose its juiciness. Try to get the ideal level of doneness for the meat.
- After shallow-frying for a total of 4 to 4 and a half minutes, the meat should be cooked just enough.
- Drain off the excess oil and let the tonkatsu stand upright to cool. This will help remove the excess oil thoroughly. Additionally, during this process, the residual heat will continue to cook the meat.
- Let's make dashi tamago, a Japanese omelette with dashi broth. Heat a small pan and add 1 tablespoon of oil.
- Swirl the pan to distribute the oil evenly on the sides as well. Use a slightly larger amount of oil to prevent the egg from sticking to the pan and to give it a fluffy texture.
- Since the potato starch settles at the bottom of the egg mixture, be sure to thoroughly mix it before pouring it into the pan. Check if the temperature is hot enough by dropping a tiny amount of the egg mixture.
- If it floats up with a sizzling sound, pour the entire egg mixture into the pan at once.
- The egg around the edges of the pan will quickly puff up. Use a spatula to gather the egg towards the center, making sure that the entire mixture is half-cooked.
- When the surface of the egg is still soft and silky, remove the pan from the heat and place the egg on top of the rice in a bowl.
- The color of the egg is beautiful and the texture looks so soft, doesn't it?
- Cut the tonkatsu into smaller pieces.
- Place the tonkatsu on top of the egg. Arrange the tonkatsu pieces to make their cross-sections look visually appealing.
- Garnish with chopped spring onion leaves for color and sprinkle shichimi chili pepper on top.
Recipe Notes
Once you pour the sauce over the crispy tonkatsu and fluffy egg, you won't be able to stop eating. Shichimi chili pepper also adds a great flavor to this katsudon.
Using a spoon and chopsticks will make it easier to eat. Additionally, we recommend enjoying it with a hearty vegetable miso soup.
