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 chicken

Don or donburi = a bowl of rice with toppings

Standard katsudon

Usually includes:

sliced fried cutlet

steamed rice

egg

onion

a savory-sweet sauce made with soy sauce, sugar, and broth

With sesame sauce

In this version, the cutlet is served with or topped by a sesame-based sauce, which may be:

creamy and nutty

made from ground sesame seeds or sesame paste

mixed with soy sauce, mirin, sugar, or mayo depending on the style

So “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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Prep Time 25

Cook Time 25

Total Time 50

Course Dinner, Lunch, Main Course

Cuisine Asian, Japanese

Servings

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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

1 medium onion thinly sliced
1/2 cup chicken broth or dashi
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon mirin
4 large eggs lightly beaten

Garnish

2 green onions thinly sliced
extra toasted sesame seeds
nori shredded, optional

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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.