Crispy Pork Cutlet Donburi
Mastering Japanese Rice Bowls: Delicious Tonkatsu Donburi Recipe
Discover the quintessential Japanese rice bowl dish made easy with mentsuyu! This recipe introduces you to Tonkatsu Donburi (Katsudon), a beloved Japanese rice bowl. ‘Donburi’ (丼) literally means ‘bowl’ in Japanese and refers to a wide variety of rice bowls topped with different ingredients. We’ll guide you through making Katsudon, featuring a thick, crispy pork cutlet. Its savory and slightly sweet flavor is incredibly satisfying, making it a perfect one-bowl meal. Feel free to swap the tonkatsu topping with karaage or shrimp tempura to create other delightful Japanese rice bowls like Karaage Don or Ebi Don!
Main Ingredients- Pork cutlets for Tonkatsu, 2 servings (store-bought or homemade)
- 1/2 Onion
- 2 Eggs
- 1/4 cup Finely chopped green onions
Broth and Sauce Ingredients- 400mL Water
- 1 piece Daikon radish (approx. 10cm diameter, 3cm thick)
- 35g Dried bonito flakes for broth
- 3g Dried kelp (kombu)
- 1/3 cup Bonito flakes (katsuobushi)
- 5-6 Tbsp Mentsuyu (Japanese soy-sauce based seasoning, adjust to taste)
- 2 Tbsp Mirin (sweet rice wine)
- 1/2 Tbsp Brown sugar
- A pinch of Ginger powder
- 400mL Water
- 1 piece Daikon radish (approx. 10cm diameter, 3cm thick)
- 35g Dried bonito flakes for broth
- 3g Dried kelp (kombu)
- 1/3 cup Bonito flakes (katsuobushi)
- 5-6 Tbsp Mentsuyu (Japanese soy-sauce based seasoning, adjust to taste)
- 2 Tbsp Mirin (sweet rice wine)
- 1/2 Tbsp Brown sugar
- A pinch of Ginger powder
Cooking Instructions
Step 1
Let’s start by making the delicious broth, the heart of your Tonkatsu Donburi. In a pot, combine 400mL water, the prepared daikon radish, and dried bonito flakes for broth. Bring to a boil over high heat. Once boiling, reduce the heat to medium and add the dried kelp. Let it simmer for about 1 minute, then immediately remove the kelp to prevent a bitter taste. Continue to simmer the broth for at least 5 more minutes, then strain out the dried bonito flakes and daikon radish to get a clear, flavorful broth.
Step 2
For an even quicker broth, you can use a pre-made dashi pack. In a pot, add 400mL water and the daikon radish. Bring to a boil, then add the dashi pack and let it steep for 5 minutes. Remove the dashi pack and daikon radish, and your quick broth is ready.
Step 3
With the broth ready, it’s time to add more umami! Add the bonito flakes (katsuobushi) to the hot broth and stir gently. Steep for just about 1 minute, then strain them out immediately. Over-boiling the bonito flakes can impart a fishy flavor, so a short steeping time is key.
Step 4
Let’s prepare the toppings. Finely chop the green onions. Peel and thinly slice the onion into about 0.5cm thick strips. Sliced onions will add a subtle sweetness and tender texture to your donburi.
Step 5
Prepare your main ingredient, the tonkatsu. If using store-bought, cook it according to package directions until golden and crispy. If you’ve made it at home, cut the warm tonkatsu into bite-sized pieces, about 2-3cm wide. This makes it easy to eat on the rice bowl.
Step 6
Now, let’s make the savory sauce. Pour the prepared broth into a pot and add the mentsuyu, mirin, brown sugar, and ginger powder. You can adjust the amount of sugar and mentsuyu depending on its saltiness and your preference.
Step 7
Place the pot with the sauce ingredients back on the stove over medium-high heat. Once the sauce comes to a rolling boil, add all the sliced onions. Cook until the onions become translucent, stirring occasionally over medium-low heat. The onions will soften and release their sweetness, enhancing the sauce’s flavor.
Step 8
Once the onions are tender and translucent, carefully crack the eggs into the sauce. Try not to break the yolks. Gently slide one egg into the center and another near the edge.
Step 9
For the perfect Katsudon egg, you want a soft, custardy yolk. To achieve this, do not stir the eggs. Cover the pot with a lid and let them cook over low heat. This method cooks the egg whites while keeping the yolks runny and preventing the sauce from becoming cloudy.
Step 10
When the egg whites are set and the yolks are still beautifully runny, your sauce is ready! Turn off the heat and let it rest for a moment.
Step 11
Finally, let’s assemble your delicious Tonkatsu Donburi. Start by filling a medium-sized rice bowl with warm cooked rice. Adjust the amount of rice to your liking.
Step 12
Arrange the bite-sized pieces of crispy tonkatsu attractively over the rice. Piling it generously makes for a more appealing presentation.
Step 13
Spoon the savory and slightly sweet sauce generously over the tonkatsu and rice, ensuring it moistens the rice slightly. This allows the flavors to meld beautifully.
Step 14
Garnish with the finely chopped green onions for a fresh finish. For an extra burst of flavor, sprinkle some extra bonito flakes (katsuobushi) on top! The combination of warm rice, crispy tonkatsu, and the rich, flavorful sauce creates a truly satisfying meal.
