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Katsu Don with Sesame Sauce
Katsudon with sesame sauce is a variation of katsudon, a Japanese rice bowl dish.Katsu = a breaded, deep-fried cutlet, usually pork (tonkatsu), though sometimes chickenDon or donburi = a bowl of rice with toppingsStandard katsudonUsually includes:sliced fried cutletsteamed riceeggoniona savory-sweet sauce made with soy sauce, sugar, and brothWith sesame sauceIn this version, the cutlet is served with or topped by a sesame-based sauce, which may be:creamy and nuttymade from ground sesame seeds or sesame pastemixed with soy sauce, mirin, sugar, or mayo depending on the styleSo “Katsu Don with Sesame Sauce” is generally:a rice bowl topped with crispy fried cutlet and a sesame-flavored sauce, instead of or in addition to the usual katsudon broth-and-egg topping.
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Ingredients
For the pork katsu
- 4 pork chops boneless, about 1/2 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
For the rice
- 3 cups cooked white rice warm
For the sesame sauce
- 3 tablespoons toasted sesame seeds
- 3 tablespoons mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 to 2 tablespoons warm water to thin if needed
Optional katsudon-style onion topping
Garnish
- 2 green onions thinly sliced
- extra toasted sesame seeds
- nori shredded, optional
Instructions
- Prepare white rice if you have not already. Keep warm.
- In a small bowl, grind the toasted sesame seeds lightly with a mortar and pestle, or crush them with the back of a spoon. Mix with: mayonnaise, soy sauce, rice vinegar, sugar, sesame oil. Stir until smooth. Add 1 to 2 tablespoons warm water if you want a thinner sauce. Set aside.
- Pat the pork chops dry. If they are very thick, pound them slightly to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set up 3 shallow bowls: flour, eggs whisked with 1 tablespoon water, panko. Dredge each pork chop in flour, shaking off excess. Dip into egg. Coat well with panko, pressing gently so the crumbs stick.
- Pour about 1/2 inch of vegetable oil into a large skillet. Heat over medium to medium-high heat until hot, about 350°F if using a thermometer. Fry the pork chops 2 at a time for about: 3 to 4 minutes per side. Cook until golden brown and the internal temperature reaches 145°F. Transfer to a wire rack or paper towels to drain. Let rest 3 minutes, then slice into strips.
- In a large skillet, combine: sliced onion, chicken broth or dashi, soy sauce, sugar, mirin. Bring to a simmer over medium heat and cook 4 to 5 minutes, until the onion softens. Pour the beaten eggs over the onions. Cook gently for 1 to 2 minutes, until softly set but still a little tender.
- Divide the warm rice among 4 bowls. If using the onion-egg topping, spoon it over the rice. Top each bowl with sliced pork katsu. Drizzle generously with sesame sauce.
- Top with: green onions, extra sesame seeds, shredded nori, if using. Serve immediately.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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