Nagano Style Katsudon
Nagano Style Katsudon
Ingredients
For the Pork Cutlet
- 4 pork loin, thick cut, for tonkatsu
- to taste salt
- to taste black pepper
- 1/2 cup all-purpose flour, for dredging
- 1 egg, whisked, for breading
- 1 1/2 cups panko breadcrumbs, for coating
- 4 cups vegetable oil, for deep frying
For the Katsudon Assembly
- 2 onion, medium-sized, sliced
- 1/4 cup water
- 4 cups cooked rice, hot, for serving
- 4 egg, whisked, for topping
- 1/4 cup green onions, chopped, for garnish
For the Sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 6 tablespoons mirin
- 1 tablespoon granulated sugar
- 3 tablespoons ketchup
Instructions
- 1
Prepare the pork cutlets: Take each thick piece of pork loin. Make several small cuts along the fatty edge of the pork to prevent it from curling during frying. Season both sides of the pork generously with salt and black pepper.
⏱️ 5 min
- 2
Set up a breading station: Place flour in one shallow dish, the whisked egg (for breading) in a second shallow dish, and panko breadcrumbs in a third shallow dish. Dredge each seasoned pork cutlet thoroughly in flour, ensuring an even coating, then shake off any excess. Dip the floured pork into the whisked egg, making sure it is fully coated. Finally, coat the pork generously with panko breadcrumbs, gently pressing them onto the surface to ensure they adhere well.
⏱️ 10 min
- 3
Prepare the sauce: In a bowl, combine the Worcestershire sauce, soy sauce, mirin, granulated sugar, and ketchup. Whisk the ingredients together until they are well combined. Set aside.
⏱️ 3 min
- 4
Deep fry the pork cutlets: Heat the vegetable oil in a deep pot or pan to 350°F (175°C). Carefully place one breaded pork cutlet into the hot oil. Deep fry until the pork is golden brown and appears cooked through, about 4-6 minutes, flipping once to ensure even cooking. Remove the fried pork (tonkatsu) from the oil and place it on a wire rack to drain any excess oil. Repeat with remaining pork cutlets.
⏱️ 10 min•🌡️ 350
- 5
Assemble the Katsudon (per serving): Slice one freshly fried tonkatsu into uniform strips, approximately 1 1/2 to 2 cm wide. In a small saucepan or skillet (large enough to hold one tonkatsu), add about 1/2 of a sliced onion. Pour a small amount of water (about 1/4 cup total for 4 servings) into the pan, just enough to lightly cover the bottom of the onions. Bring the water to a simmer and cook the onions until they are softened, about 2-3 minutes.
⏱️ 5 min
- 6
Pour about 1/4 of the prepared sauce directly over the simmering onions. Arrange the sliced tonkatsu on top of the onions and sauce in the pan. Evenly pour one whisked egg (for topping) over the tonkatsu and simmering sauce mixture. Cover the pan with a lid and cook briefly until the egg is set to your preferred consistency (typically soft-set for katsudon), about 1-2 minutes.
⏱️ 3 min
- 7
Transfer the cooked tonkatsu and egg mixture directly onto a bowl of hot cooked rice. Garnish with freshly chopped green onions. Repeat steps 5-7 for the remaining servings.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Nagano Style Katsudon
For the Pork Cutlet
- 4 pork loin, thick cut, for tonkatsu
- to taste salt
- to taste black pepper
- 1/2 cup all-purpose flour, for dredging
- 1 egg, whisked, for breading
- 1 1/2 cups panko breadcrumbs, for coating
- 4 cups vegetable oil, for deep frying
For the Katsudon Assembly
- 2 onion, medium-sized, sliced
- 1/4 cup water
- 4 cups cooked rice, hot, for serving
- 4 egg, whisked, for topping
- 1/4 cup green onions, chopped, for garnish
For the Sauce
- 2 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 6 tablespoons mirin
- 1 tablespoon granulated sugar
- 3 tablespoons ketchup
Instructions
- 1
Prepare the pork cutlets: Take each thick piece of pork loin. Make several small cuts along the fatty edge of the pork to prevent it from curling during frying. Season both sides of the pork generously with salt and black pepper.
⏱️ 5 min - 2
Set up a breading station: Place flour in one shallow dish, the whisked egg (for breading) in a second shallow dish, and panko breadcrumbs in a third shallow dish. Dredge each seasoned pork cutlet thoroughly in flour, ensuring an even coating, then shake off any excess. Dip the floured pork into the whisked egg, making sure it is fully coated. Finally, coat the pork generously with panko breadcrumbs, gently pressing them onto the surface to ensure they adhere well.
⏱️ 10 min - 3
Prepare the sauce: In a bowl, combine the Worcestershire sauce, soy sauce, mirin, granulated sugar, and ketchup. Whisk the ingredients together until they are well combined. Set aside.
⏱️ 3 min - 4
Deep fry the pork cutlets: Heat the vegetable oil in a deep pot or pan to 350°F (175°C). Carefully place one breaded pork cutlet into the hot oil. Deep fry until the pork is golden brown and appears cooked through, about 4-6 minutes, flipping once to ensure even cooking. Remove the fried pork (tonkatsu) from the oil and place it on a wire rack to drain any excess oil. Repeat with remaining pork cutlets.
⏱️ 10 min•🌡️ 350 - 5
Assemble the Katsudon (per serving): Slice one freshly fried tonkatsu into uniform strips, approximately 1 1/2 to 2 cm wide. In a small saucepan or skillet (large enough to hold one tonkatsu), add about 1/2 of a sliced onion. Pour a small amount of water (about 1/4 cup total for 4 servings) into the pan, just enough to lightly cover the bottom of the onions. Bring the water to a simmer and cook the onions until they are softened, about 2-3 minutes.
⏱️ 5 min - 6
Pour about 1/4 of the prepared sauce directly over the simmering onions. Arrange the sliced tonkatsu on top of the onions and sauce in the pan. Evenly pour one whisked egg (for topping) over the tonkatsu and simmering sauce mixture. Cover the pan with a lid and cook briefly until the egg is set to your preferred consistency (typically soft-set for katsudon), about 1-2 minutes.
⏱️ 3 min - 7
Transfer the cooked tonkatsu and egg mixture directly onto a bowl of hot cooked rice. Garnish with freshly chopped green onions. Repeat steps 5-7 for the remaining servings.
⏱️ 4 min