There are just so many recipes you can do with Katsudon. A couple of recipes back, I wrote Katsu Curry, now we’re on to Pork Katsudon.
Pork Katsudon is actually leftover Tonkatsu converted into an egg rice bowl. I first got a taste of pork katsudon in Maginhawa in Diliman QC, pre foodie days and food park era. I admit I did not like it at first. It was sweet and syrupy. And I was confused why they would fry something to a crunch then drench it with sauce anyway. Fast forward to 2 decades later and I just can’t get enough of it. I’m dreaming of Japanese food and my family will not say no to at least once a week serving of Tonkatsu.
This Pinoy recipe is just for the sauce. It’s a bit of Pinoy style since the original recipe calls for mirin, sake, and dashi which might not be readily available in a Pinoy pantry. If you’re a Japanese food aficionado though, you can invest in these and it will be always a cinch to prepare anything Japanese food.
You can head over to the Tonkatsu Recipe here.
Pork Katsudon Recipe
- 2 eggs (whisked)
- 1/4 cup light soy sauce – I used Tsoyu that I bought a couple months back that I’ve been dying to get rid off. It has a sweetish taste and had a bonito flavor which I guess covers the original recipe which requires dashi. If you have regular soy sauce, it might be too dark, mix it with a bit of water 80/20% solution.
- 2 tbsp mirin (this is a Japanese sweet rice wine. I usually have this on my pantry but for some reason, there was nothing today so I used Anisado cooking wine. You can probably use gin or some kind of alcohol.
- 1/2 cup water
- 1 tsp Magic Sarap
- 2 tbsp brown sugar
- 1 big white onion (sliced)
- spring onions
- 1 tbsp butter
- In a bowl, put all the liquid ingredients and whisk. Add sugar and Magic Sarap. Whisk until sugar is melted.
- Get a pan hot and add butter. Saute onions until cooked but still crunchy.
- Drop the stove heat. Slowly add the egg liquid and whisking as you go. Still whisking, bring to a gentle simmer then turn off heat.
- Add newly cooked rice in a bowl.
- Cut prepared tonkatsu and arrange on top of the rice.
- Pour sauce over pork tonkatsu.
- Top with spring onions.
- Serve hot. Enjoy!