If you’re a fan of Japanese cuisine, then you’ve probably heard of katsudon. This traditional dish, which is made from a breaded and fried pork cutlet, a scrambled egg, and a sweet and savory sauce, is a staple of Japanese comfort food. Despite its humble beginnings, katsudon is has gained popularity around the world, and for good reason.
The origins of katsudon can be traced back to the late 19th century, when it was first served in the streets of Tokyo. At the time, it was a simple pork cutlet dish that was enjoyed by working-class people who needed a quick and filling meal. Over time, the dish evolved, and today it’s considered one of the most beloved foods in Japan, with its own dedicated fanbase.
What makes katsudon so special is its combination of flavors and textures. The pork cutlet is crispy on the outside and juicy on the inside, while the egg provides a creamy, custard-like texture that balances out the richness of the meat. The Katsudon sauce, which is made from a blend of soy sauce, sugar, and dashi, adds a sweet and savory note that ties everything together.
The dish is typically served over a bowl of hot rice, and the ingredients are mixed together to create a hearty and filling meal. Katsudon is often enjoyed for lunch or dinner, and it’s a popular dish to order in Japanese restaurants. It’s also a popular dish for takeout, as it’s easy to transport and can be enjoyed at home or in the office.
In recent years, katsudon has gained popularity outside of Japan, and it’s now a common sight on the menu at Asian-inspired restaurants around the world. Whether you’re a fan of Japanese cuisine or simply looking for a satisfying meal, katsudon is a dish that’s worth trying. Its combination of flavors and textures is sure to leave you feeling satisfied and satisfied.
There are just so many recipes you can do with Katsudon too! A couple of recipes back, I wrote Katsu Curry, now we’re on to Pork Katsudon.
This Pork Katsudon is actually leftover pork cutlet 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 Katsudon 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
Prepared Tonkatsu (followed directions from this 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!
1 thought on “Pinoy Style Pork Katsudon”
It works quite well for me