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Hey guys! Today I want to show you a dish I really love, KATSUDON - delicious egg and crispy pork tonkatsu over rice!
I’ll show you how to fry your own tonkatsu and make the sauce for the katsudon in this video! Give it a try yourselves too!
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00:00 Intro
00:27 A word from Tippsy Sake!
00:56 Preparing the Pork
01:45 Breading the Pork
02:48 Frying the Tonkatsu
04:32 Preparing the Vegetables
04:57 Preparing the Katsudon Sauce Base
05:30 Putting Everything Together
08:14 Let’s Eat!
Ingredients (per serving)
- 1 inch thick pork shoulder slice
- flour (around 3 tbsp)
- 1 beaten egg
- panko (enough to cover the pork)
(alternatively you can use 2 tsp water and 1 tsp cooking oil to make a batter for your tonkatsu)
- Oil for frying (I used rice oil)
- ¼ Onion
- Green Onion (Japanese Negi - about an inch)
- Mitsuba (Japanese Parsley - this is optional though!)
Sauce Base:
- 1 tbsp cooking sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 4 tsp dashi
(which you can see how to make here: [ Ссылка ])
- 1 beaten egg
How to Make:
- Start by tenderizing your pork by adding shallow cuts along where the meat attaches to the fat - use a tenderizing hammer or similar gadget to make small holes in the pork (or a fork) - this will prevent your tonkatsu from curling up
- Then season your pork on both sides with salt and pepper
- Once seasoned, coat in flour - wipe off the excess, dip in a beaten egg and then cover in panko - press down firmly to make sure all the pork is covered
- Heat a pot or frying pan with cooking oil (I used rice oil) - enough to cover the meat. Once the oil reaches 160°C or 320°F add your pork - try not to move the pork around too much or the breading may fall apart.
- Cook for around 3 minutes or until golden brown, try to keep the temperature around the same while frying, then flip the pork and fry again for another 3 minutes
- Once the katsu is nice and golden brown take out and let rest on a rack - place the tonkatsu standing so the fat drips off
- While the katsu is resting, prepare ¼ of an onion into slices and optionally thinly slice some negi green onion and mitsuba (japanese parsley)
- Then in a pan, add the cooking sake, mirin, soy sauce, dashi and let simmer for at least 2 minutes (you can also add a bit of sugar for a richer flavor)
- Once the above sauce base has simmered for 2 minutes, add your onions and put a lid on your pan, let those cook on a low-medium heat until translucent
- Once the onions are cooked, cut your tonkatsu and add to the pan with your green onion, then pour over 1 beaten egg
- Put on the lid and let sit for around 20-30 seconds, add your mitsuba - place the lid back on and let sit for another 30 minutes, be careful not to overcook the egg!
- Once the egg is starting to set but still a little a little bit runny use a spatula to make sure its not stuck and then gently place it on a bowl of rice!
