Monday, October 28, 2013

sauce katsu don

Usually, katsu don is katsu (deep-fried breaded pork cutlet) + egg + onion + rice. This sauce katsu don has sweet & tangy sauce to it. Right after deep frying the pork, you dip it in the special sauce and you have both yummy taste and texture. (This recipe works best with thin pork slices.)


Thin cut pork - 1/2 pound (0.5cm thick) **see TIPS

Flour - 1/2 cup
Eggs - 1 (or more, beaten)
Panko (Japanese bread crumbs) - 1 cup or as much as needed

Onion - 1/2 medium (chopped)
Tonkatsu sauce - 1/2 cup
Mirin - 1 TBS
Cooking wine (optional) - 1 TBS
Brown sugar - 1 TBS
Water - 2 TBS
Salt - 1/4 tsp
Pepper - 1/4 tsp

Vegetable oil for frying

Cabbage - 1/4 med (thinly sliced)


  1. Cook rice
  2. Thinly slice cabbage. Wash, rinse and keep in the fridge until later. 
  3. Thinly slice pork. Season with salt & pepper. 
  4. Chop/mince onion. 


  1. [Katsu] Take seasoned thin sliced. Coat it with flour, dip in egg and lightly press on panko (Japanese bread crumbs). Repeat for all. 
  2. [Sauce] In a small saucepan, fry chopped onion in 1/2 TBS of olive oil. Fry for 2-3 minutes. Add in rest of the ingredients under sauce. Let it simmer for 15-20 min, until it thickens. 
  3. In a stainless steel pot, heat 1/2 to 1 inch of vegetable oil. Test the oil by sprinkle some bread crumbs in and when it bubbles up, it's ready. It doesn't 'deep fry' the whole thing at once, so deep fry one side for 2-3 minutes then turn to the other side and deep fry for another 2-3 minutes or until golden brown. 
  4. Take the cooked katsu onto paper toweled plate. 


  1. Right before you eat, put rice in the bowl, top with sliced cabbage. 
  2. Take the deep fried pork cutlets and dip it in the sauce. Top the cabbage (4-5 slices/bowl). Pour more sauce on top. 


  • Pork can be thin slice. If it's very thin, then pile 2-3 slices together as one. 
  • You can also use other meat - chicken, beef or ham (or bacon?)

1 comment:

  1. I love katsu don. I'm definitely going to try this. Thanks!