Katsu 3-Ways | Tonkatsu, Katsu Curry, and Katsudon Easy Recipes by Chef Tatung
Recipes in this Video
Tonkatsu originated in Japan during the Meiji era, influenced by Western cuisine. This crispy breaded pork cutlet became a popular comfort food, often served with shredded cabbage and a tangy sauce. It symbolizes the fusion of Japanese and Western culinary traditions. Today, tonkatsu is enjoyed worldwide, with variations including chicken katsu and even vegetarian options using eggplant or tofu.
Ingredients
- ●pork loin
- ●panko breadcrumbs
- ●all-purpose flour
- ●eggs
- ●cabbage
- ●tonkatsu sauce
- ●vegetable oil
- ●salt
- ●black pepper
- ●mustard
Instructions
- 1Prepare the pork loin by trimming excess fat and pounding it to an even thickness.
- 2Season the pork with salt and black pepper on both sides.
- 3Dredge the pork in all-purpose flour, ensuring it is fully coated.
- 4Dip the floured pork into beaten eggs, allowing excess to drip off.
- 5Coat the pork in panko breadcrumbs, pressing gently to adhere.
- 6Heat vegetable oil in a deep skillet over medium-high heat until shimmering.
- 7Carefully add the breaded pork to the hot oil and fry until golden brown, about 4-5 minutes per side.
- 8Transfer the cooked tonkatsu to a paper towel-lined plate to drain excess oil.
- 9Slice the tonkatsu into strips and serve with shredded cabbage, tonkatsu sauce, and mustard.
Ingredient Alternatives
pork loin
Healthier: chicken breast
Cheaper: pork shoulder
Chicken is leaner, while pork shoulder is less expensive.
panko breadcrumbs
Healthier: whole wheat breadcrumbs
Cheaper: regular breadcrumbs
Whole wheat offers more fiber, while regular breadcrumbs are often more affordable.
tonkatsu sauce
Healthier: homemade sauce with ketchup and Worcestershire
Cheaper: soy sauce and sugar
Homemade options can be healthier and cheaper.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is often less expensive.
Techniques
Equipment
Also Known As
Katsudon, a beloved Japanese comfort food, combines a breaded pork cutlet with a savory egg and onion sauce served over rice. Traditionally enjoyed by students before exams for its energizing qualities, katsudon has become a staple in Japanese cuisine. Today, variations abound, with some incorporating different proteins or toppings, making it a versatile dish enjoyed worldwide.
Ingredients
- ●pork cutlets
- ●flour
- ●eggs
- ●panko breadcrumbs
- ●onions
- ●dashi broth
- ●soy sauce
- ●mirin
- ●sugar
- ●green onions
- ●cooking oil
- ●salt
- ●pepper
- ●rice
Instructions
- 1Prepare rice according to package instructions and keep warm.
- 2Season pork cutlets with salt and pepper on both sides.
- 3Dredge each pork cutlet in flour, shaking off excess.
- 4Dip the floured cutlets into beaten eggs, coating evenly.
- 5Press the cutlets into panko breadcrumbs to coat thoroughly.
- 6Heat cooking oil in a deep skillet over medium heat.
- 7Fry the cutlets until golden brown and cooked through, about 4-5 minutes per side.
- 8Remove cutlets from the skillet and drain on paper towels.
- 9Slice the fried cutlets into strips and set aside.
- 10In the same skillet, sauté sliced onions until translucent, about 3-4 minutes.
- 11Add dashi broth, soy sauce, mirin, and sugar to the skillet; bring to a simmer.
- 12Gently place the cutlet strips on top of the simmering broth and onions.
- 13Pour beaten eggs over the cutlets and cover the skillet; cook until eggs are set, about 3-4 minutes.
- 14Serve the katsudon over warm rice, garnished with sliced green onions.
Ingredients
- ●2 cups cooked rice
- ●1 lb chicken cutlets
- ●1 cup all-purpose flour
- ●2 eggs
- ●1 cup panko breadcrumbs
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp vegetable oil
- ●1 onion, chopped
- ●2 carrots, sliced
- ●2 potatoes, diced
- ●2 cups chicken broth
- ●2 tbsp curry powder
- ●1 tbsp soy sauce
- ●1 tbsp Worcestershire sauce
- ●1 tsp sugar
Instructions
- 1Prepare the rice according to package instructions and set aside.
- 2Season the chicken cutlets with salt and pepper.
- 3Dredge each chicken cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- 4Heat vegetable oil in a large skillet over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- 5In the same skillet, add chopped onion, carrots, and potatoes. Sauté until the vegetables are softened, about 5-7 minutes.
- 6Add chicken broth, curry powder, soy sauce, Worcestershire sauce, and sugar to the skillet. Bring to a simmer and cook for 15-20 minutes until the vegetables are tender.
- 7Slice the fried chicken cutlets into strips.
- 8Serve the cooked rice topped with the curry sauce and sliced chicken cutlets.
Equipment
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