17 Oct

Katsudon Recipe

This will be my first recipe post on this blog ever. Why? The main reason is because I am not a good home cook and I do not possess the talent of sprucing up magical dishes that sends other people into outer space. What I do know is how to cook simple stuff to keep myself alive.

I have to say that independence played a huge role with my need to cook. When I was still living with my mother, I only cook when I feel like it (which was very rarely) or when there is a specific dish I would like to try and my mother does not know how to make it. Now, I don’t have a choice. I have to cook my own food. When I first moved out to London I had no choice but to devour food that can be instantly cooked even if I knew that it is not good for me. The difference at this point is I am getting a bit more settled and I am learning where to get the things I need.

Onto Katsudon then. Why, out of all the the dishes I have cooked so far, did I decide to post about a Katsudon recipe? First, I just thought this is really easy to make and lastly, I had a strong craving for this dish for one whole week but I don’t want to spend my money on any Japanese restaurant here so I decided I’m going to make one myself. Let me go ahead and jump onto the recipe.

katsudon recipe


For the Tonkatsu (fried pork cutlet)

  • 4 pork chops (Trim the fat if you’re too conscious. Leave it if you don’t care like me.)
  • Panko breadcrumbs
  • flour
  • salt
  • pepper
  • 3 eggs
  • cooking oil

For the sauce to drizzle over that fried goodness

  • 6 tbsp. soy sauce
  • 6 tbsp. sugar
  • 4 tbsp rice wine (preferably the Mirin type)
  • 4 more eggs (To top each tonkatsu)
  • 1/4 cup Dashi (Or you can use water but there will be less flavor)



Fry all them pork chops and turn them into awesome tonkatsu!

  1. Season your chops with salt and pepper.
  2. Prepare your breading station. Keep the dry-wet-dry rule. Season your flour with salt and pepper, salt the eggs and herb up the Panko if you want but it’s not really necessary.
  3. Grab a pork chop. Coat it up with flour, then dip it on the eggs to get it wet, then cover it up completely with breadcrumbs.
  4. Heat up enough oil for deep frying. I prefer to fry it one by one so as to not crowd my tiny pan.
  5. Fry the pork chop until golden brown. Flipping side to side.
  6. Place these bad boys on a plate with paper towels to drain the excess oil and admire the beauty of your creation.

Now for the sauce

  1. Mix all the dashi (or water if you don’t have it), soy sauce, sugar, rice wine (or Mirin if you have it). Make sure all the sugar has been dissolved.
  2. Beat the eggs. You can do this separately or altogether.

Here is the completion of the Katsudon recipe

  1. On a pan, place about 1/4 of your sauce and heat it up to a boil.
  2. As soon as it bubbles, place one tonkatsu and let it soak up the sauce.
  3. Pour one of your beaten eggs over it and let it cook.
  4. Once the eggs are cooked, place it on top of heaping rice in a bowl then pour the remaining sauce over it.

That’s it. The Katsudon recipe you need to satisfy your craving without breaking the bank by going to a Japanese restaurant. If you want to make it look more fancy then garnish it up with some spring onions. Pardon my photo because I am not good at taking shots.