This recipe reinvented the traditional katsudon, transforming the classic Japanese favourite with a tangy twist for a punchy, addictive kick to make it more irresistible! Imagine a golden-brown, crispy pork cutlet (tonkatsu) smothered in a tangy, savoury-sweet sauce made with Worcestershire sauce, ketchup, soy sauce, mirin, and sugar, then draped with fluffy eggs and caramelised onions over steaming rice.
As you indulge into the bowl, the crispy, crunchy exterior of the pork cutlet leads way to the tender meat inside, where its juices burst into your mouth, while the silky eggs neutralise the bold flavours of the tangy, sweet sauce. Together with fluffy white rice, every bite is a perfect balance of crunch, silkiness, and a zingy depth of flavour that keeps you coming back for more.
Table of contents
Why you’ll love this recipe
- Next-level flavour: The tangy, savoury-sweet sauce adds a bold, addictive twist to the classic dish. Every bite bursts with umami, sweetness, and a touch of zing that makes it totally irresistible.
- Crispy meets silky: Perfectly crispy, golden brown pork cutlet smothered in a fluffy, softly set eggs and caramelised onions, this dish offers heavenly textures in every spoonful.
- Quick and easy: This recipe keeps things simple with no fancy techniques, yet delivers a restaurant-quality taste right at home!
- Good luck charm: “Katsu” means “to win” in Japanese! Traditionally eaten for luck, this bowl is deliciously motivating – perfect before exams, game days, or just tackling life.
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Ingredients for katsudon
- Pork loin: Pork loin is the classic choice for making katsudon as it’s tender and slightly fatty, keeping it moist when fried. This recipe makes 2 servings so you’ll need 2 pieces of pork loins.
- Eggs: You’ll need them for both coating the pork cutlets and the dish.
- Onion
- Rice: For serving.
- Salt & pepper: For seasoning the pork cutlets.
- For coating pork cutlets: Coat the pork cutlets with cornstarch, eggs, and panko breadcrumbs in this order.
- Spring onions: For garnish.
- Oil: For cooking.
For the seasoning sauce
- Worcestershire sauce: This provides the tangy flavour to the sauce, adding a zingy, addictive kick to the dish.
- Ketchup: For its rich, tangy-sweet flavour.
- Soy sauce: Adds a savoury, umami flavour to the dish.
- Mirin: A sweet rice wine that’s a staple ingredient in Japanese cuisine. It helps balance out the flavours and adds a slight sweetness.
- Sugar: Adds sweetness to balance out the tangy flavours.
How to make katsudon
- Prep pork cutlets: Use a meat pounder or the back of a knife to lightly pound the pork loins, and season with salt and pepper. Coat each piece with cornstarch, beaten eggs, and panko breadcrumbs in this order, pressing the crumbs firmly.
- Fry the cutlets: Heat oil in a pan to 170ºC. Fry the cutlets for 2-3 mins per side until golden-brown. Remove from the pan and drain on a wire rack to remove excess oil. Chop the fried cutlets into strips.
- Prepare other ingredients: Slice the onion and make the seasoning sauce by mixing together Worcestershire sauce, ketchup, soy sauce, mirin, and sugar. Stir until smooth.
- Cook the dish: In a small pan, heat some oil over medium-high heat, and sauté the onions until soft. Pour in half the sauce, reduce the heat to medium, and simmer for about 1 minute to reduce the sauce. Transfer the sliced cutlets on top, then drizzle beaten eggs around. Cook for another 1-2 minutes until the eggs are slightly set but still runny.
- Assemble katsudon: Slide the egg-pork mixture on top of a bowl of steamed white rice. Garnish with toasted sesame seeds and chopped spring onions.
Success tips on making katsudon
Monitor the oil temperature when frying.
It is crucial to maintain the oil temperature at 170ºC when frying the pork cutlets to achieve a crispy, golden crust with a juicy interior that’s evenly cooked. If the oil temperature gets too high, it’ll burn the panko breadcrumbs while undercooked inside. On the other hand, if the oil temperature is too low, you’ll get greasy and soggy pork cutlets.
Do not slice the pork cutlets right after frying.
Be sure to drain the pork cutlets on a wire rack after cooking to remove excess oil. Let them sit for 5 minutes before slicing to lock in the moisture within the pork meat, ensuring tender and juicy interior.
Do not overcook the eggs.
The eggs will continue to cook with residual heat, so be sure to remove the egg-pork mixture when the eggs are still slightly runny for the best silky texture!
Why are my tonkatsu oily/soggy?
The oil temperature for frying might have been too low. Aim for frying at 170ºC and monitor it as you fry for the ideal oil temperature. Alternatively, you might have overcrowded the pan as you fry. If it’s not big enough, fry the cutlets in separate batches.
Experience moments of bliss with this katsudon with a tangy twist where every bite is crispy, juicy, flavourful, and irresistible. Whether you’re craving a hearty lunch or a soul-warming dinner, this dish delivers.
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Katsudon
Ingredients
- 2 pork loins
- 2 eggs beaten
- 1/2 onion sliced
- Salt & pepper for seasoning
- Cornstarch for coating
- Beaten eggs for coating
- Panko breadcrumbs for coating
- 2 rice bowls for serving
For the seasoning sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sugar
Instructions
- Prep pork cutlets: Use a meat pounder or the back of a knife to lightly pound the pork loins, and season with salt and pepper. Coat each piece with cornstarch, beaten eggs, and panko breadcrumbs in this order, pressing the crumbs firmly.
- Fry the cutlets: Heat oil in a pan to 170ºC. Fry the cutlets for 2-3 mins per side until golden-brown. Remove from the pan and drain on a wire rack to remove excess oil. Chop the fried cutlets into strips.
- Prepare other ingredients: Slice the onion and make the seasoning sauce by mixing together Worcestershire sauce, ketchup, soy sauce, mirin, and sugar. Stir until smooth.
- Cook the dish: In a small pan, heat some oil over medium-high heat, and sauté the onions until soft. Pour in half the sauce, reduce the heat to medium, and simmer for about 1 minute to reduce the sauce. Transfer the sliced cutlets on top, then drizzle beaten eggs around. Cook for another 1-2 minutes until the eggs are slightly set but still runny.
- Assemble katsudon: Slide the egg-pork mixture on top of a bowl of steamed white rice. Garnish with toasted sesame seeds and chopped spring onions.
