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Katsudon | Pork cutlet rice bowl

Katsudon (カツ丼) is one of the most popular rice bowl dish in Japan.

It's Tonkatsu (Crumbed pork cutlet), cooked with egg.

This recipe is so much more flavourful with the power of kombu! So you don't have to buy expensive brand of pork. But it will be better than restaurants!

Katsudon | Pork cutlet rice bowl

[Serving] 1serves

[Prep time] 20 mins (Does not include time to soak Kombu)

[Cook time] 15mins

[Storage] Best to eat on the day

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Pork loin 180g

-Egg 2

-Plain flour some

-Black pepper some

-White bread some

[kombu salt]

-Kombu (dried kelp) 4g

-Salt 50g

[for the sauce]

-Water 100ml

-kombu 1g

-Sugar 1tsp (5g)

-Soy sauce 4tsp (20ml)

-Sake 2tsp (10ml)

-Mirin 1tsp (5ml)

-Onion 1/2 (60g)

-Ginger (peeled) 5g


[Ingredients] (OUNCE)

-Pork loin 0.4lb

-Egg 2

-Plain flour some

-Black pepper some

-White bread some

[kombu salt]

-Kombu (Dried kelp) 0.15oz

-Salt 1.8oz

[for the sauce]

-Water 3.5oz

-Kombu 0.04oz

-Sugar 1tsp (0.18oz)

-Soy sauce 4tsp (0.42oz)

-Sake 2tsp (0.35oz)

-Mirin 1 tsp (0.2oz)

-Onion 1/2 (2.1oz)

-Ginger (peeled) 0.2oz

[Recipe video]


0:00 Prepare Ingredients

1:58 Season pork

3:20 Sauce

4:03 Fresh panko

4:53 Crumb

5:47 Cook the sauce

6:46 Deep fry

7:39 Finishing



[Chapter1:Prepare Ingredients]

  1. Take the skin off from the pork

  2. Spike in between the fat and flesh

  3. flatten to 1.5 cm (0.6inch) with the back of the knife

  4. Cut onion against the grain

  5. Mince ginger

[Chapter2: Season pork]

  1. Blitz the kombu and salt

  2. Mix 1/3 tsp (1.6g) kombu salt and 1/6 tsp (0.8g) sugar

  3. Sprinkle it to the pork

  4. Leave at room temp for 0.5-1 hour

[Chapter3: Sauce]

  1. Soak kombu and water for 1 hour (Best overnight)

  2. Mix everything in (sauce) section except the veggies

[Chapter4: Fresh panko]

Blitz the bread to your liking

[Chapter5: Crumb]

  1. Mix plain flour and black pepper

  2. Crumb the pork with flour, egg, panko

*The pork has to be around 15℃ (59F) before deep frying

[Chapter6: Cook the sauce]

  1. Cold pan, vege oil, ginger. Medium heat

  2. Once ginger smells good, add onion

  3. A pinch of kombu salt

  4. Once the onion is softened, add the sauce

  5. Boil for 30 seconds, Gas off

  6. Leave to infuse

[Chapter7: Deep fry]

  1. Deep fry the pork at 180-183℃ (356-361F)

  2. Cook 2.5mins

  3. Rest in vertical angle for 2 mins

[Chapter8: Finishing]

  1. Meanwhile, reheat the sauce

  2. Discare kombu

  3. Whisk 2 eggs

  4. Cut the pork, and dip into the sauce

  5. Put the pork onto rice

  6. High heat with the rest of the sauce

  7. Add water if looks dry

  8. Once boiled, pour the egg

  9. Make a scramble egg, then serve on the pork


記事: Blog2 Post
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