Sauce Katsu Donburi is a regional Japanese dish that sets itself apart from the classic egg-covered katsudon. Instead of a soy-based sauce and eggs, this version features crispy breaded cutlets soaked in a rich, Worcestershire-based sauce served over rice. The deep umami flavor, simple preparation, and satisfying texture make it a must-try comfort food.
Originating in places like Fukui, Aizu (Fukushima), and Kiryu (Gunma), each region has its own unique take on Sauce Katsu Donburi. For instance, Fukui uses thinly-sliced pork, while Aizu piles thickly-cut pork cutlets over shredded cabbage. This recipe takes a lighter approach by using lean chicken tenderloin and pan-frying the cutlets instead of deep-frying them.
20 minutes
Rinaty
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.
- 10 1/2 oz chicken tenderloins (about 5 pieces)
- 1 cup shredded cabbage
- all-purpose flour, as needed
- 1 large egg
- panko breadcrumbs (as needed)
- 6 tbsp. vegetable oil
- salt and pepper (to taste)
- steamed rice (to taste)
- toasted white sesame seeds (for garnish)
- A4 tbsp. bottled Tonkatsu sauce
- A3 tbsp. mirin
- A2 tbsp. Worcestershire sauce
INSTRUCTIONS
- 1
Prep the ingredients:
Thinly shred the cabbage and soak in cold water. Butterfly the chicken tenderloins and cut each piece in half. Season with salt and pepper. Dredge in flour, then dip in beaten egg, and coat with panko breadcrumbs.
- 2
Pan-fry the chicken:
Heat vegetable oil in a frying pan over medium heat. Fry the chicken for about 4 minutes, turning to cook evenly, until golden and cooked through. Transfer to a tray lined with paper towels to drain excess oil.
- 3
Make the sauce:
Wipe out the frying pan. Add the sauce ingredients A (Tonkatsu sauce, mirin, and Worcestershire sauce) and simmer briefly until slightly thickened. Dip the fried chicken into the sauce to coat thoroughly.
- 4
Assemble the donburi:
Fill serving bowls with steamed rice. Drain the cabbage and place on top of the rice. Add the sauce-coated chicken and sprinkle it with toasted sesame seeds.
RecipeID
14
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."