Katsu-don (Pork Cutlet Donburi)

Katsu-don (Pork Cutlet Donburi)

  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4

    • About This Recipe

    “This is in response to a posting on tonkatsu (pork cutlets).This recipe is from “Japanese Family-Style Recipes” by Hiroko Urakami. This is Japanese fast food!”

    Ingredients

  • 7cupssteamed rice
  • vegetable oil( for frying)
  • 4boneless pork chops, pounded thin
  • salt & pepper

    • Coating

  • 3tablespoonsflour
  • 1egg, beaten
  • 1cupjapanese breadcrumbs( panko)

    • Broth

  • 1cupdashi broth or 1cupwater
  • 6tablespoonssoy sauce
  • 6tablespoonssugar
  • 4tablespoonsmirin
  • 3 -4eggs, beaten
  • 8tablespoonsgreen peas

    • Directions

  • Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
  • Trim off fat from the pork and pound it to make it thin.
  • Sprinkle with salt and pepper.
  • Dust first with flour, then dip into the beaten egg, then the panko crumbs.
  • Fry in the oil until light brown–about 4 minutes/side.
  • Drain on paper towels and then cut into 1″ strips.
  • Mix the broth ingredients together in a bowl.
  • Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
  • Add the slices of 1 pork cutlet and cook one minute.
  • When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
  • Add 2 Tbsp. green peas and cook 30 seconds more.
  • Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
  • Repeat this for the remaining servings.

    • Reviews

  • “Made this for tonight’s dinner. We enjoyed this recipe very much. A bit sweeter than another recipe I had been using but equally as delicious. Thanks for sharing!”

  • “I used 1/2 c. dashi and 1/2 c. water because I know I don’t like the dashi at full strength. I used 6 tbsp of soy and 4 of sugar, and 3 of mirin. I also added 2 tbsp of corn starch so the sauce would thicken more. I also sauteed white onion slivers under the pork, and added some sliced green onion to the top. It was amazing, and tastes like the sauce on my favorite restaurant’s donburi. Yum.”

  • “This recipe is awesome! My boyfriend was born in Japan and he says this recipe taste just like how his mom made it at home. I did make some changes, I used boneless skinless chicken thighs instead of pork and added some sauteed onions and green onion for garnish. Excellent and Authentic! Thank you!”

  • “This has been a fave of mine since growing up in Japan during my childhood.I’m so glad to have this recipe here now – the flavors are accurate to what I’ve had back then & even from our local favorite Japanese restaurant now.The broth stores well in the fridge.Thanks for posting this!”

  • “So so good! We all loved this! It feed 4 adults and 2 children very well! I will be making this again, next time I’m going to try it with chicken.”

  • “Really enjoyed this dish. The pork cutlets were absolutely delicious, tender yet crunchy. Sauce though, was too sweet for us, so next time we will half the amount of sugar. THank you so much for posting.”

  • “Oh, my . . . We don’t give out many 5 stars, but this was soooooooooo delicious.I used leftover tonkatsu, but other than that followed the recipe exactly (and the tonkatsu recipe was pretty much the same).Now I have to make tonkatsu OAMC style, huge batches at a time and freeze them, just so that I can defrost them and make this recipe on a whim!Absolutely fantastic.Thank you very much for the great recipe!”

  • “Stewie…we really enjoyed this. We used cubed pork cutlets which saved on the prep time and mess. Turned out really good. Thanks for the keeper.”

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