Seriously Delicious / Your Stomach Will Thank You!
Sauce Katsudon (ソースカツ丼) is a Japanese rice bowl (Donburi, 丼) where freshly-fried pork loin cutlet (katsu) is coated in a sweet and savory sauce and generously served over rice with shredded cabbage. This dish is a regional specialty of Fukui and Gunma Prefectures. The cutlet achieves an incredibly crispy texture which is deliciously accented by the signature sweet and savory sauce.
This dish will satisfy even the heartiest appetites, combining the pork’s umami with the signature sauce over a big bowl of rice. This recipe includes detailed tips to help you steer clear of deep-frying pitfalls, allowing you to recreate the authentic katsudon flavor at home.
15 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 pork loin steaks ("Tonkatsu" cut)
- 1/6 of a medium head of cabbage
- salt and pepper (to taste)
- 2 tbsp all-purpose flour
- 1 egg
- 1 cup panko bread crumbs
- 2.5 cups frying oil
- A3 tbsp mirin
- A3 tbsp Chuno sauce
- A3 tbsp Worcestershire sauce
- A0.5 tbsp honey (or sugar)
- 3 cups warm, cooked Japanese short-grain rice (or 4 cups; 480-640g)
- 2 pinches of white toasted sesame seeds
INSTRUCTIONS
Preparation
Shred the cabbage and soak it in water. Drain in a colander and refrigerate.
- 1
Tenderize the entire surface of the pork loin steaks with a fork. Alternatively, cover the pork in plastic wrap and hit it with a rolling pin or meat tenderizer.
- 2
Make cuts with a knife (or scissors if your knife isn’t sharp enough) along the boundary between the fat and the lean meat. (This prevents the meat from shrinking, keeping it flat when frying.)
- 3
Lightly sprinkle both sides with salt and pepper. Next, dust with all-purpose flour, smoothing it over the entire surface of the meat. Lightly tap to remove any excess flour.
- 4
Crack the egg into a tray and whisk until uniform. Spread half of the panko bread crumbs on another tray. Dip the meat into the egg mixture, coating it well, then place it onto the bread crumbs. Sprinkle the remaining bread crumbs over the meat. Gently press down with dry hands to ensure that the bread crumbs adhere well to the meat.
- 5
Pour enough frying oil into a pot to fully submerge the meat, and heat to 340°F (170°C). Gently slide the cutlets into the oil.
- 6
Maintain the oil temperature at 320–340°F (160–170°C). Fry without touching for about 2 minutes, flip, and fry for another 2 minutes. (At this stage, you will hear a low, rumbling sound (“buku-buku”) and see large bubbles coming from the meat. This indicates that the meat is not yet cooked through.)
- 7
Once the katsu is golden brown, lift it up vertically and allow the bottom inch or so of the katsu to remain in the oil for a few seconds, then remove it from the oil and set ona rack to cool. (The sound will become a high-pitched sizzle (“pachi-pachi”) and the bubbles will become smaller when the meat is cooked through. Leaving it briefly submerged helps the oil drain better, resulting in a crispier finish.)
- 8
Place the (A) ingredients (mirin, Chuno sauce, Worcestershire sauce, and honey) into an 8-inch (20 cm) frying pan and mix. Turn on to medium heat. Once it comes to a boil, immediately place the katsu in the sauce for 5 seconds, flip, soak for another 5 seconds, and remove. Coat the second piece in the same way.
- 9
Slice the katsu into ¾ to 1-inch-wide (2 cm) pieces. Place warm rice in a donburi (rice bowl), top with shredded cabbage, and arrange the katsu on top. Drizzle with the remaining sauce and sprinkle with white toasted sesame seeds.
RecipeID
725
Tips & Notes
・Carefully breading the meat prevents the coating from peeling or becoming uneven.
・Frying temperature is crucial. If possible, measure the temperature, do not leave the pan, and avoid missing the appropriate timing to prevent both undercooking and burning.
・Make sure to cook the sauce for only the amount of time indicated as over-cooking it will make the flavor too concentrated.
・Since the meat does not shrink when frying, the finished katsu will be rather large. A 6-inch (15 cm) diameter donburi was used, and the katsu just fit. If your donburi is smaller, stack the sliced katsu when serving.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."