Tonkatsu Donburi

Mar 15, 2012 @ 3:46 PM
Posted by Namiko Chen, Special Contributor

Nutrition

Cal/Serving: 3,929
Daily Value: 196%

High-Fiber
Dairy-Free

Fat	77g	118%
Saturated	15g	77%
Trans	0g	0%
Carbs	639g	213%
Fiber	30g	122%
Sugars	10g	0%
Protein	157g	314%
Cholesterol	590mg	197%
Sodium	2644mg	110%
Calcium	532mg	53%
Magnesium	1113mg	278%
Potassium	3544mg	101%
Iron	24mg	134%
Zinc	23mg	152%
Vitamin A	713IU	14%
Vitamin C	13mg	22%
Thiamin (B1)	6mg	383%
Riboflavin (B2)	2mg	123%
Niacin (B3)	59mg	293%
Vitamin B6	6mg	306%
Folic Acid (B9)	431µg	108%
Vitamin B12	3µg	52%
Vitamin D	4µg	1%
Vitamin E	5mg	23%
Vitamin K	68µg	85%
Fatty acids, total monounsaturated	21g	0%
Fatty acids, total polyunsaturated	21g	0%

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More Recipes By Namiko Chen

Namiko Chen

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.

INGREDIENTS

3/4 pound thinly sliced boneless pork cutlets
Sea salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Vegetable or canola oil, for frying
3-4 cups steamed white or brown rice, for serving
2 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.

Recipe Details

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Servings: 1
Cuisine: Japanese

Notes and Substitutions:

*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.