Tonkatsu Donburi

Tonkatsu Donburi

Namiko Chen


  • 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)

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.


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.


*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.


Calories per serving:

2,326 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 172g 265%
  • Carbs 93g 31%
  • Saturated 15g 75%
  • Fiber 5g 19%
  • Trans 1g
  • Sugars 4g
  • Monounsaturated 81g
  • Polyunsaturated 21g
  • Protein 98g 196%
  • Cholesterol 607mg 202%
  • Sodium 650mg 27%
  • Calcium 224mg 22%
  • Magnesium 113mg 28%
  • Potassium 1,505mg 43%
  • Iron 7mg 41%
  • Zinc 8mg 51%
  • Phosphorus 1,013mg 145%
  • Vitamin A 169µg 19%
  • Vitamin C 17mg 28%
  • Thiamin (B1) 2mg 134%
  • Riboflavin (B2) 1mg 82%
  • Niacin (B3) 23mg 114%
  • Vitamin B6 3mg 135%
  • Folic Acid (B9) 181µg 45%
  • Vitamin B12 3µg 45%
  • Vitamin D 4µg 1%
  • Vitamin E 23mg 115%
  • Vitamin K 36µg 45%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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