Crispy Perfection: Open-Faced Katsudon with Crunchy Pork Cutlet! Tojinai Katsudon Recipe

Ingredients

• 2 large Eggs (room temperature)
• 1 tablespoon Usukuchi Soy Sauce (light soy sauce; regular soy sauce can be used as a substitute)
• 1 teaspoon Granulated Sugar
• 2 tablespoons Dashi Stock (instant dashi powder dissolved in water)
• 1 teaspoon Potato Starch
• 1 tablespoon Honey
• 2 tablespoons Soy Sauce (regular soy sauce for the katsudon sauce)
• 1 tablespoon Sake
• 1 tablespoon Oyster Sauce
• 120 grams Pork Loin (tonkatsu cut) (trimmed, thickness about 1.3 cm)
• 1 pinch Salt
• 1 pinch Black Pepper
• 2 tablespoons All-Purpose Flour (for batter, mixed with equal water)
• 2 tablespoons Water (for batter)
• 1/2 cup Panko Breadcrumbs (Japanese style, fine texture)
• 4 tablespoons Vegetable Oil (for shallow‑frying)
• 1 tablespoon Spring Onion Leaves (chopped, for garnish)
• 1/2 teaspoon Shichimi Chili Pepper (Japanese seven‑spice blend)
• 1 bowl Cooked Japanese Short‑Grain Rice (hot, for serving)

Instructions

1. Prepare Dashi Tamago Mixture

   In a bowl whisk together the eggs, usukuchi soy sauce, and sugar. In a separate bowl combine dashi stock with potato starch, stir until smooth, then add to the egg mixture and whisk until fully incorporated.

   Time: PT5M

2. Make Katsudon Sauce

   Combine honey, soy sauce, sake, and oyster sauce in a microwave‑safe bowl. Microwave on high for 30‑40 seconds, then stir to dissolve the alcohol.

   Time: PT2M

3. Trim and Season Pork Loin

   Using kitchen shears, cut along the stringy connective tissue between fat and lean on both sides of the 120 g pork loin (≈1.3 cm thick) to prevent curling. Lightly season both sides with a pinch of salt and pepper.

   Time: PT5M

4. Batter and Bread the Pork

   Mix equal parts flour and water (2 Tbsp each) to form a thin batter. Spread the batter over the pork, covering all sides. Press the pork into a shallow dish of panko, ensuring an even coat on top, sides, and bottom. Press gently so the crumbs adhere.

   Time: PT5M

5. Shallow‑Fry the Tonkatsu

   Heat a skillet over medium heat and add 4 Tbsp vegetable oil. Test the oil temperature by dropping a few breadcrumbs; when they sizzle gently, the oil is ready. Carefully place the coated pork in the pan, frying for about 2 minutes per side, occasionally tilting the pan and ladling hot oil over the top to promote even browning. Total cooking time should be 4‑4.5 minutes until the crust is golden and the interior reaches 70 °C (158 °F). Drain on a plate and let stand upright to release excess oil.

   Time: PT5M

   Temperature: Medium heat

6. Cook the Dashi Tamago Omelette

   Heat the small pan over medium heat, add 1 Tbsp oil and swirl. Pour the egg‑dashi mixture in one go once the pan is hot (a drop should sizzle and float). Let the edges puff, then gently pull the cooked edges toward the center with a spatula, allowing uncooked batter to flow underneath. When the surface is still soft and silky, remove from heat.

   Time: PT3M

   Temperature: Medium heat

7. Assemble the Tojinai Katsudon

   Place the cooked rice in a serving bowl, slide the soft omelette on top, then arrange sliced tonkatsu pieces over the egg. Garnish with chopped spring onion leaves and a sprinkle of shichimi chili pepper. Drizzle the warm katsudon sauce evenly over everything.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g