Tonkatsu Don Recipe
Japanese · Main course · 35 min total
A comforting Japanese rice bowl topped with crispy breaded pork cutlet, onions simmered in a savory-sweet sauce, and soft egg.
15
min prep
min prep
20
min cook
min cook
2
servings
servings
680
kcal/serving
kcal/serving
Ingredients
- 2 boneless pork loin chops (about 1/2 inch thick, 6 oz each)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- Vegetable oil for deep frying
- 1/2 cup dashi (or 1/2 cup water + 1/2 teaspoon dashi powder)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 small onion, thinly sliced
- 2 large eggs
- 2 cups cooked Japanese short-grain rice
- 2 tablespoons chopped green onions (optional)
Instructions
- Season pork chops with salt and pepper. Dredge each chop in flour, then dip in beaten egg, and coat with panko, pressing firmly.
- Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Fry pork chops until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels. Slice into strips.
- In a small bowl, combine dashi, soy sauce, mirin, and sugar. Set aside.
- In a small skillet (or donburi pan), bring the sauce mixture to a simmer over medium heat. Add sliced onion and cook until softened, about 2 minutes.
- Beat the 2 eggs in a bowl. Pour the eggs evenly over the onions and sauce. Cook without stirring until eggs are just set but still soft, about 1-2 minutes.
- Divide rice between two bowls. Top with the egg and onion mixture, then arrange sliced tonkatsu on top. Garnish with green onions if desired.
Tips
- For a lighter version, you can pan-fry the tonkatsu with less oil.
- Serve immediately while the egg is still soft and the cutlet is crispy.
- Leftover tonkatsu can be reheated in an oven or toaster oven to maintain crispiness.
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