Chef Tsuji shares his recipe for the most delicious and easy Katsu Don, using his professional skills and experience. The combination of tender, moist tonkatsu made with low-temperature cooking and a superb sauce infused with dashi broth allows you to enjoy an authentic taste at home. Here are some special tips for making Katsu Don.
Ingredients
Main Ingredients (2 servings)
- 150g Pork Loin
- Rice, to your liking
- 20g All-purpose flour
- 80g Panko breadcrumbs
- 3 Eggs
- Scallions, to your liking
Seasonings
- 2g Salt
- 2-3 tbsp Salad oil
- Frying oil, as needed
- [A] 50ml Water
- [A] 1 tbsp Soy sauce
- [A] 1 tbsp Sake
- [A] 1 tbsp Mirin
- [A] 1 tbsp Honey
Steps
- Season 150g pork loin with a pinch of salt (1g).
- Let it sit for about 15-20 minutes.
- Set the low-temperature cooker to 65℃. You can also use a rice cooker as a substitute.
- Place the pork, now infused with salt, into a resealable food storage bag.
- Rub the pork in the bag to dissolve the salt. Make sure to rub the fatty parts thoroughly.
- Add 2-3 tbsp salad oil to the bag.
- Remove air from the bag so that the zipper part is just barely submerged in the hot water, creating a vacuum seal.
- Place the vacuum-sealed pork in 65℃ hot water for about 20 minutes for low-temperature cooking.
- Remove the pork after 20 minutes.
- Pour frying oil, as needed, into a pot and heat to 180℃.
- Lightly coat the low-temperature cooked pork with all-purpose flour. Shake off any excess flour.
- Dip it in beaten egg.
- Coat with panko breadcrumbs.
- To make the coating thicker, dip it in beaten egg again.
- Coat with panko breadcrumbs again.
- Fry the pork in frying oil heated to 180℃. Flip it over once it turns golden brown.
- Flip it over again once the other side is also golden brown.
- Once cooked through, turn off the heat and remove the tonkatsu.
- In a pot, combine 50ml water, 1 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, and 1 tbsp honey.
- Bring the pot to a boil over high heat.
- Once boiling, add a pinch of salt (1g).
- Turn off the heat once cooked through.
- Beat 2 eggs. Stop when there are still some bits of egg white remaining. 【Here's the secret!】 Leaving some egg white creates a rich, melty texture.
- Finely chop the scallions, to your liking.
- Cut the fried tonkatsu into bite-sized pieces.
- Bring the sauce to a boil over high heat, then add the sliced tonkatsu.
- Drizzle in some of the beaten egg. Reserve some for later.
- Cover and cook for 30 seconds.
- Drizzle in the remaining beaten egg, then turn off the heat once cooked through.
- Serve hot rice in a bowl, then top with the katsu. Finish by sprinkling the chopped scallions on top, and it's ready!
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