Tonkatsu Donburi
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3/4 pound thinly sliced boneless pork cutlets
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • vegetable or canola oil, for frying
  • 3 -4 cups steamed white or brown rice, for serving
  • 2 cabbage leaves, julienned
  • 3 tablespoon japanese mayonnaise, such as kewpie
  • 3 tablespoon tonkatsu sauce
  • pickled ginger (kizami shoga), for garnish (optional)
  • 2 tablespoon chopped scallions, for garnish (optional)
Directions
  1. Pound the meat with a meat mallet until tender. Or, if you don't have a meat mallet, use the broad, flat side of your knife, first pounding top to bottom then left to right. Season with salt and pepper, to taste.
  2. Place the flour, eggs, and panko breadcrumbs in separate small bowls. Then, dip each slice of meat into the flour first, then into the egg, and finally coat it with panko.
  3. Next, heat ½-inch oil in a large nonstick frying pan over medium-high heat to 350 degrees. (If you don't have a frying thermometer, you can test with a piece of panko breadcrumb: The oil is ready when the breadcrumb drops down into the center and quickly comes up.)
  4. Add the pork, 2 slices at a time, making sure to lay them flat. Turn over when the bottoms are nice and golden brown, about 1 minute. Once the top also turns golden brown, about 1 minute, remove the meat from the oil and place on paper towels to drain.
  5. Serve the rice in bowls and spread the cabbage on top. Top the cabbage with the Japanese mayonnaise (I like to do it in a crisscross pattern). When the tonkatsu cools down a bit, cut it into ½-inch strips crosswise. Place the meat on top of cabbage and top with the tonkatsu sauce. Enjoy.