Crispy Tonkatsu Donburi クリスピーとんかつ丼ぶり

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Crispy Tonkatsu Donburi Recipe |

When I was growing up, my mom usually made Chicken Katsu instead of Tonkatsu. Because of this, I am not used to eating regular Tonkatsu (thick pork chop) so I usually cook the “thin” version at home.

By using thin slices of pork rather than thick pork chops, the end result is very crispy and light. It’s very delicious – guaranteed! If you want to control your appetite it’s definitely dangerous to start eating these. It’s also easy to cook and clean because you only need very small amount of oil to deep fry. I hope you try and enjoy this home-made Tonkatsu!

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Crispy Tonkatsu Donburi
Prep time
Cook time
Total time
Serves: 3-4
  1. Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.
  2. In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.
  3. When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is nicely golden browned.
  4. When both sides are golden browned, remove the meat from the oil and place it on paper towels.
  5. Serve rice in a Donburi bowl and spread cabbages. Crisscross the cabbage with Japanese mayonnaise.
  6. When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


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    • Nami

      This is much easier than you think. You don’t have to worry if the meat is cooked through or not because it’s very thin. Almost no prep needed too. Hope your family will be impressed! :-)

    • Nami

      Hi Belinda! Me too, when I cook donburi dish, I just make miso soup and that’s all I cook. I think I cook more donburi dish after kids were born… 😀

  1. Nami:
    Firstly, let me thank you for your friendship over in Foodbuzz who brought me over here. I’m please to find you. I love Japanese food especially unagi, just can’t get enough of it! 😛
    This donburi is one of my son favourite, looks so yummy!

  2. Oh this looks yummy! We love Japanese foods and I am on a quest this year to cook more recipes from that area. Great photo’s too!

    • Sandra – same here. I mostly cook Japanese food so it’s great that I’m learning all new recipes from you and other foodies! Now I can’t complain I don’t know how to cook. =P

    • Hi Lindsey! Eh? You didn’t like Japanese food? Did your parents cook only Japanese food or something? I wonder if my kids start to say they want to eat American food one day… =P

    • I usually use Bull Dog Tonkatsu Sauce. There are many brands of Tonkatsu Sauce in Japanese market and the taste is pretty similar. However, I have never tried Tonkatsu Sauce you find in American supermarket yet. I’m not sure if the taste is similar or different… Hope it helps! Using Tofu is a cool idea! 😉

  3. My eldest son is requesting for me to make Tonkatsu as he is missing the dishes when we used to live in Yokohama. However, having some difficulty finding Tokatsu sauce here in Hong Kong. By any chance do you have a recipe to make this sauce from scratch? Take Care

  4. I feel so silly but I don’t think I’ve seen Tonkatsu before, because whenever I go back, I always have Katsu instead :) but thank you so much for sharing this recipe ~ I love how they’re so crispy but i’ve gotta work on my deep frying techniques 😀

  5. Grace

    I just made this for dinner party of 3 families. It was a big hit! I served it with your miso soup with clams. Also a hit! Plus your apple pies! Thanks for your wonderful recipes! Keep them coming!

    • Hi Grace! Was it still easy to make for 3 families? You’re amazing!

      It sounds like you had a nice dinner party, and I’m really happy that you and your guests enjoy all three recipes! Thank you so much for stopping by to give me your feedback. I really appreciate it!

  6. Leigh

    Hi Nami.

    Just wondering how Japanese mayo and american mayo are different. I know they taste different. Japanese mayo seems more creamy. I’m making this for dinner tonight and just realized I’m out of Japanese mayo. Do you think it’s ok to substitute american mayo?


  7. Rarufu

    Namiko San, Can you give me the authentic Katsudon Recipee? I tried m
    aking it the other day. But it was missing something. It didn’t taste good at all. There was No flavor to it at all. Onegaishimasu!