Sunday, August 14, 2011

How to Make Katsudon (Pork Cutlet Rice Bowl #YURI ON ICE) - Video Recipe

Katsudon is a pork cutlet rice bowl. Salty sweet flavor goes great with white rice! I hope you like it.

Katsudon Pork Cutlet Rice Bowl

You can make it from 1 serving, perfect for a quick meal ;)

Deep Frying Oil I used:

Hon-Dashi (packaged Dashi powder):



Difficulty: Easy
Time: 30min
Number of servings: 1 serving

1 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
1 Tonkatsu
1 egg
30g (1/6) onion
* 75ml water
* a pinch of Hon-Dashi (packaged Dashi powder)
* 2 tsp. soy sauce
* 2 tsp. Mirin (sweet Sake)
Mitsuba (Japanese wild parsley) if you have
1 bowl of cooked white rice

1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
1. Cut Tonkatsu into small pieces. Slice the onion. Chop Mitsuba (Japanese wild parsley) into small pieces.
2. Put water, Hon-Dashi (packaged Dashi powder), soy sauce, Mirin (sweet Sake) in a pan and bring to a boil.
3. Add onion slices and simmer on low heat for a few minutes until tender.
4. Beat an egg, bring the soup to a boil, pour the egg over the onions, then lightly mix with the chopsticks. Quickly add Mitsuba leaf (Japanese wild parsley), cover, then turn off the heat.
5. Put steamed rice in a rice bowl, place Tonkatsu pieces, pour the simmered egg on top.

* You can simmer the Tonkatsu in the egg but to enjoy crispy Tonkatsu, I will simply pour the simmered egg over the Tonkatsu :D


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  1. Hi Ochi! Great video as always! Your voice is always so calm and soothing and your instructions are so clear! =D Katsudon is really popular in my city too, it seems a lot of people here love Japanese food so it is really easy to find more common foods like this here =D But I know in the states it's much harder and sushi is soooo expensive! I remember seeing 22$ for California rolls!!! CRAZY! I could buy California rolls here for not even 3$! ><

  2. hi suki!

    i know! some restaurants serve sushi very expensive!!! i once tried such sushi rolls but wasn't worth the price. haha

    what kind of Japanese food is popular over there at your place?! i've never been to Vancouver but by searching the web, i see many japanese shops and restaurants! sounds cool to live there :)

  3. This looks very tasty! What do you do with all of the oil when you are finished?

  4. hi mike!

    thanks for the question.
    please see the end of the Kakifurai (fried oyster) video. i show there how i save my oil. i use it for several times ;)

  5. oooooh! Now I want oysters too.
    Do you store the oil in your fridge? At room temperature?

    I think I will have to go to mitsuwa soon.

  6. Hi Ochikeron! I tried your recipe and it was delicious! Your tips really worked for me, like putting the egg on top of the tonkatsu at the end!!! I took pictures of the process and posted about it and about your channel on my blog! Please check it out! We're open to critics!! Btw I love all of your food, its so simple and straightforward and yummy! So this is my blog:

  7. I made this tonight for dinner, and my husband really liked it! He said the tonkatsu reminded him of schnitzel. :) I made my own dashi stock to use, but I think 75mL was a little too much liquid. Next time I might try less or just add more rice!

    Thank you for a delicious and easy recipe, Ochikeron!


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