Deliciously fried panko-covered pork cutlet topped over rice with sauteed onions, egg and a sweet soy sauce.
Figuring out what to eat for the week can always be an obstacle. What to make? What about when thinly cut pork is on sale! Skeptical? A bit, but score! It also doesn’t feel right to eat regular donkkaseu (tonkatsu) 3 days in a row. But alas, there are many ways to eat the fried pork cutlet!
What is it?
Katsudon is a popular Japanese dish that has also become widely enjoyed in Korea. Fried donkkaseu is topped over rice with sauteed onions, a beaten egg and a sweet but savory soy sauce. It’s also referred to in Korean as “donkkaseu deopbap”. Deop bap translated to over rice.
Donkkaseu (or tonkatsu) is a fried panko-covered pork cutlet.
You can use leftover donkkaseu or fry a new cutlet!
I was a bit skeptical at first because DrJuh had noted in the past that when served in the form of katsudon, the donkkaseu would get soggy in the sauce or the opposite that the cutlet could be too hard and chewy from being pre-fried. BUT he enjoyed his whole bowl for this recipe and noted that it was REALLY good! The fried cutlet is softer but not soggy and the pork is juicy and balanced well with the sauce, egg, and onions. Thanks to celebrity Korean chef Baek Jong Won again!
Katsudon (Pork Cutlet Over Rice) - Baek Jong Won
1 serving donkkaseu (pork cutlet)
- 1/3 lb (150 g) pork loin
- Heavy sprinkle salt and pepper
- 1 egg beaten
- 1/4 cup flour
- 1/2 cup Korean style panko or Japanese panko
- 9 Tbsp water (½ cup + 1 Tbsp)
- 1 Tbsp sugar *
- 3 Tbsp soy sauce
- 3 Tbsp mirim
- Bowl of rice
- ½ onion sliced thinly
- 2 eggs lightly beaten
- ½ scallion chopped
Make the donkkaseu
- Use a meat tenderizer or the back of a kitchen knife to pound and flatten the pork to your desired thickness.*I’ve tested different thickness and prefer around 1/2″ whereas some go as thin as 1/8″ to even 1″
- Sprinkle salt and pepper on both sides of the pork. Coat both sides of the pork with flour (tap off the excess), dip it in the beaten egg, and press it into bread crumbs.
- Heat oil over medium-high heat to 325 degrees Fahrenheit in a deep fryer, wok or a deep pan.
- Fry the pork and turn over a few times until it is golden brown on both sides. It took me about a total of 5-6 minutes. The cooking time will also depend on the thickness of the meat.
- Remove, and drain on a wire rack or a paper towel.Set Aside.
Make the Rest!
- Pour all of the sauce ingredients into a small frypan or pot. *Preferably a small 8 inch frypan - it’s easier! But the end result will be the same. Add in the sliced onions.
- Bring the sauce and onions to a boil. Continue to simmer for 3-4 minutes until the onions are cooked and translucent.
- Cut the donkkaseu into 1 inch slices. Place on top of the onions and sauce.
- Pour the beaten egg on to the sides and slightly on top of the donkkaseu. Cover the lid for about one minute so the eggs will cook. Turn off the heat once the egg is about 2/3rds cooked through.
- Place a serving of rice into a medium sized bowl. Slide the donkkaseu and egg mixture on top of the rice. Top with some chopped green onions. Enjoy a large spoonful of rice, saucey eggs and fried pork cutlet!