JapaneseMainDairy-Free

Crispy Tonkatsu Donburi

Name: Crispy Tonkatsu Donburi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Cuisine: Japanese
Ingredients: ¾ lb thinly sliced pork loin; ⅛ tsp freshly ground black pepper; ¼ tsp kosher salt; ½ cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; 1 cup neutral oil for frying; 3 servings cooked Japanese short-grain rice (about 5 cups cooked); 2 leaves green cabbage, cut into julienned strips; Japanese Kewpie mayonnaise; Tonkatsu sauce; Pickled red ginger (beni shoga); Green onions, chopped

Golden-crusted pork cutlet meets fluffy rice in this beloved Japanese comfort bowl, where a shatteringly crispy panko coating gives way to juicy, tender meat. A quick egg-and-breadcrumb dredge and hot oil fry deliver restaurant-quality results in under 30 minutes. Perfect for satisfying weeknight cravings or introducing friends to why this humble dish is a Japanese staple.

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

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Ingredients

Units

Instructions

1
Gather all ingredients and prepare steamed rice. For 3 servings, cook 2¼ cups uncooked Japanese short-grain rice to yield about 5 cups cooked rice.
2
Sprinkle salt and black pepper evenly over the thinly sliced pork loin.
3
Set up a breading station: dip each slice of pork first in flour, then in beaten eggs, and finally coat thoroughly in panko breadcrumbs.
4
Heat neutral oil (about ½ inch deep) in a large nonstick frying pan over medium-high heat.
5
When oil is hot, carefully add 2 pieces of breaded pork to the pan, laying them flat. Fry until the bottom is golden brown, then flip.
6
When both sides are golden brown and cooked through, remove the tonkatsu from the oil and drain on paper towels.
7
Divide the cooked rice among donburi bowls. Top with shredded cabbage and drizzle with Kewpie mayonnaise in a crisscross pattern.
8
Once the tonkatsu has cooled slightly, cut crosswise into ½-inch strips and arrange on top of the cabbage.
9
Drizzle with tonkatsu sauce and garnish with pickled red ginger and chopped green onions. Serve immediately.

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Crispy Tonkatsu Donburi

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Gather all ingredients and prepare steamed rice. For 3 servings, cook 2¼ cups uncooked Japanese short-grain rice to yield about 5 cups cooked rice.
2
Sprinkle salt and black pepper evenly over the thinly sliced pork loin.
3
Set up a breading station: dip each slice of pork first in flour, then in beaten eggs, and finally coat thoroughly in panko breadcrumbs.
4
Heat neutral oil (about ½ inch deep) in a large nonstick frying pan over medium-high heat.
5
When oil is hot, carefully add 2 pieces of breaded pork to the pan, laying them flat. Fry until the bottom is golden brown, then flip.
6
When both sides are golden brown and cooked through, remove the tonkatsu from the oil and drain on paper towels.
7
Divide the cooked rice among donburi bowls. Top with shredded cabbage and drizzle with Kewpie mayonnaise in a crisscross pattern.
8
Once the tonkatsu has cooled slightly, cut crosswise into ½-inch strips and arrange on top of the cabbage.
9
Drizzle with tonkatsu sauce and garnish with pickled red ginger and chopped green onions. Serve immediately.

Reviews

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