Tonkatsu Donburi

Tonkatsu Donburi
Staff Writer
Tonkatsu Donburi

Namiko Chen

Tonkatsu Donburi

When I was growing up, my mom usually made chicken katsu instead of tonkatsu. Because of this, I am not used to eating regular tonkatsu (thick pork chop) so I usually cook the thin version at home. By using thin slices of pork rather than thick pork chops, the end result is very crispy and light. 

It’s very delicious — guaranteed!  If you want to control your appetite it’s definitely dangerous to start eating these. It’s also easy to cook and clean because you only need very small amount of oil to deep-fry. I hope you try and enjoy this homemade tonkatsu!

See all pork recipes.

Notes

*Note: Bottled tonkatsu sauce can be purchased at Asian or Japanese grocery stores or may even be found in the international foods aisle of the supermarket.

Ingredients

  • 3/4  Pounds  thinly sliced boneless pork cutlets
  • Sea salt and freshly ground black pepper, to taste
  • 1/2  Cup  all-purpose flour
  • eggs, beaten
  • 1  Cup  panko breadcrumbs
  • Vegetable or canola oil, for frying
  • 3-4 cups steamed white or brown rice, for serving
  • cabbage leaves, julienned
  • 3  Tablespoons  Japanese mayonnaise, such as Kewpie
  • 3  Tablespoons  tonkatsu sauce
  • Pickled ginger (kizami shoga), for garnish (optional)
  • 2  Tablespoons  chopped scallions, for garnish (optional)

Directions

Pound the meat with a meat mallet until tender. Or, if you don't have a meat mallet, use the broad, flat side of your knife, first pounding top to bottom then left to right. Season with salt and pepper, to taste.

Place the flour, eggs, and panko breadcrumbs in separate small bowls. Then, dip each slice of meat into the flour first, then into the egg, and finally coat it with panko.

Next, heat ½-inch oil in a large nonstick frying pan over medium-high heat to 350 degrees. (If you don't have a frying thermometer, you can test with a piece of panko breadcrumb: The oil is ready when the breadcrumb drops down into the center and quickly comes up.)

Add the pork, 2 slices at a time, making sure to lay them flat. Turn over when the bottoms are nice and golden brown, about 1 minute. Once the top also turns golden brown, about 1 minute, remove the meat from the oil and place on paper towels to drain.

Serve the rice in bowls and spread the cabbage on top. Top the cabbage with the Japanese mayonnaise (I like to do it in a crisscross pattern). When the tonkatsu cools down a bit, cut it into ½-inch strips crosswise. Place the meat on top of cabbage and top with the tonkatsu sauce. Enjoy.

Nutritional Facts

Total Fat
33g
47%
Sugar
16g
18%
Saturated Fat
6g
25%
Cholesterol
278mg
93%
Carbohydrate, by difference
60g
46%
Protein
102g
100%
Vitamin A, RAE
23µg
3%
Vitamin B-12
3µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
81mg
8%
Choline, total
261mg
61%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
4µg
0%
Folate, total
43µg
11%
Iron, Fe
5mg
28%
Magnesium, Mg
143mg
45%
Manganese, Mn
1mg
56%
Niacin
30mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1182mg
100%
Riboflavin
1mg
91%
Selenium, Se
177µg
100%
Sodium, Na
1364mg
91%
Thiamin
3mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
354g
13%
Zinc, Zn
10mg
100%

Tonkatsu Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Tonkatsu Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.