Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe (2024)

FAQs

What is katsudon sauce made of? ›

Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes.

Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments. Katsudon. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).

What is the difference between Katsu and Katsu Don? Katsu is pork or chicken covered with flour and put in an egg, then covered with bread crumbs and fried in oil. Katsudon is a rice bowl made with cutlets.

Only two things distinguish it. First, katsu must be made with panko crumbs (as opposed to European-style breaded cutlets, where panko may occasionally be called for but is not a requirement). And second, it must be served with katsu sauce.

It's sweet and tangy with an umami undertone that packs a flavorful punch. You'll usually find it served with pork tonkatsu, a popular dish of breaded, deep-fried pork cutlet with cabbage and rice. It's also commonly served on katsu sando, which is a sandwich with a piece of pork tonkatsu as the filling.

Teriyaki sauce is made using a combination of soy sauce, mirin (a sweet cooking sake), and sugar. While it can be made with just soy sauce and sugar, the addition of mirin adds a beautiful luster to the sauce and mimics that restaurant quality feel. It's sweet, tangy, and a little sticky.

Meaning of katsu in English

a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.

Katsu (カツ) is a shortened form of katsuretsu (カツレツ), the Japanese transliteration of the English word "cutlet".

A little fun fact... It is a tradition for Japanese students to eat Katsudon before taking an entrance exam! Katsu means “to win.” A winwin dish indeed!

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

What cut of pork is best for katsu? ›

Pork – There are two cuts of meat we typically use for this dish: pork loin (ロース rōsu) or tenderloin/fillet (ヒレ hire). Both cuts are fairly lean, but pork loin has a layer of fat that gives the Tonkatsu an extra tender bite when cooked properly.

What is Katsudon? Katsudon is a delicious, though it must be said, not especially healthy food.

Out of the three, chicken is the healthiest, because it is a lean protein source that doesn't contain saturated fat – the bad kind of fat that raises blood cholesterol. But the pork comes in at a fast second. But keep in mind that the cut of the meat and trimming away excess fat and skin makes all the difference.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Tonkatsu—the breaded, deep-fried pork cutlet so popular with the masses—was originally one of many Japanese twists on Western recipes imported to Japan, in this case France's côtelette de veau.

Tonkatsu sauce mainly consists of vegetables and fruits such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery. It also includes more than 10 kinds of spices along with soy sauce, vinegar, and sugar.

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside.

It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce. It is similar to a brown sauce (British Isles), and can include a fish sauce, tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery among its ingredients.

Tonkatsu sauce, or katsu sauce for short, is a popular Japanese condiment that's typically served with tonkatsu, chicken katsu, and any other fried cutlet. It's a thick, brown sauce that tastes savory, slightly tangy, and sweet, most closely resembling a Japanese-style barbecue sauce.