Katsudon Recipe – Japanese Cooking 101 (2024)

FAQs

What oil to fry katsudon? ›

Several kinds of oils are used to make the frying oil, such as vegetable oil, lard, sesame oil, and olive oil. The amount of oil must be sufficient to completely submerge the meat. This is one of the secrets of frying, as it is this amount of oil which makes the tonkatsu so crispy, yet juicy inside.

As with most don's (btw, don means bowl in Japanese, and katsu is short for tonkatsu, which is breaded, fried pork cutlets. So, katsudon means pork cutlet bowl), there are three components to this dish. The rice, the meat, and the sauce/topping.

Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan.

丼(どん) don means rice bowl. so katsudon is a rice bowl topped with katsu(usually covered in egg omelette) I hope it helps!

Preferred edible oils in Japan 2021

The most popular edible oil in Japan was olive oil as revealed in a survey conducted in June 2021.

Nutritional Balance: Katsudon can be a balanced meal with proteins, carbohydrates, and fats. Energy Source: The fats in pork cutlet and carbohydrates in rice provide energy. Caution: Being high in calories and fats, excessive consumption may increase the risk of obesity and heart diseases.

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

Tonkatsu comes from the same pig character ton (豚) and katsu is short for katsuretsu, which is how “cutlets” is pronounced in Japanese. Tonkatsu, or pork cutlets, is made by seasoning and breading pork chops and then deep frying them.

The main factor for this is that unlike the modern Katsudon where the egg is simply scrambled in a pan with sweet soy tare poured over the top, at Sakuri the egg is cooked traditionally in a sweet soy tare dashi.

Once the eggs are set the way you like them, just slide the whole thing out on top of a bowl of rice. The sweet-and-savory broth soaks into the rice, while the eggs and totally-soggy-but-delicious katsu steam away on top.

What to serve with katsudon? ›

It came served over rice with a side of miso soup and pickles. I've written before about how Japan excels at the one-dish restaurant, and this was one of the best examples. Their katsudon always comes to mind when I make this dish.

The pork cutlet is also served pre-sliced, so it's easy to eat with chopsticks, and is usually enjoyed coated with plenty of tonkatsu sauce.

Panko: Panko bread crumbs are responsible for katsu's signature crunch. Oil: Opt for a neutral oil with a high smoke point, such as canola or vegetable oil.

A widely-used vegetable oil in Japan. Rapeseed oil is the top oil in Japan in terms of both demand and production. The ingredient is rapeseed (canola seeds).

Rapeseed oil has been used in Japan alongside sesame oil and soy oil since shojin ryori (Buddhist vegetarian cuisine) was introduced during the Kamakura period (1185-1333).

In a 12-inch heavy skillet, heat 2 tablespoons olive oil or canola oil over medium-high temperature to cook pork chops. Cook 3 to 4 minutes per side until golden brown on the outside. An instant-read thermometer inserted in the pork should register 145°F for doneness.