Katsudon (Tonkatsu Deep Fried Pork and Egg Bowl)


Who doesn’t love breaded pork chops, Wiener Schnitzel or Tonkatsu? Whether served alone or with rice and ketchup, fries or greens. Here is an added twist popularized by the Japanese. A typical japanese sauce is added and the tonkatsu is topped with egg just after the sauce boils.

(for a serving)

– Tonkatsu –
Pork Loin
Salt & Pepper to taste (sprinkled on pork earlier)
1/4 Egg
a tsp of water
Nama-Panko  (Fresh Bread Crumbs)


– Sauce –
50ml Water (0.211 u.s. cup)
1/5 tsp Granulated Dashi
1 tbsp Soy Sauce
1 tbsp Hon-Mirin (Real Mirin)
1 tsp Sugar

1 Onion
1 Egg
Mitsuba (Japanese Wild Parsley)

Steamed Rice

Katsudon (Tonkatsu Deep Fried Pork and Egg Bowl)

How to:

1. Heat up oil for deep frying. Beat the egg  and water in a small bowl. Slice the onions thinly.

2. Coat the seasoned pork with flour then dip it in the bowl of beaten egg, coating both sides evenly. Finally coat the pork loin with nama panko.

3. Make sure that the oil is hot enough before putting in the pork loin…this will ensure that the crumbs won’t fall off. Cook  until golden brown (both sides).

4. In a sauce pan, combine the sauce ingredients. When it starts to boil, add the onions.

5. Take the pork from the frying pan and remove excess oil (dry it up with a kitchen towel). Place the pork on the sauce mixture afterwards and turn off the stove. Break the egg on top of the pork while in the  saucepan. Then top with parsley.

6. Put rice in a bowl and pour the tonkatsu mixture on top. Serve while hot.