Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Crispy Tonkatsu Donburi クリスピーとんかつ丼ぶり

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    When you serve super crunchy & juicy Japanese pork cutlet over a bed of steamed rice and shredded cabbage, you get this Crispy Tonkatsu Donburi. A rice bowl that will get everyone to the kitchen table in seconds! Drizzle with Japanese mayo and tonkatsu sauce as you like.

    Crispy Tonkatsu over bed of rice and shredded cabbage.

    When I was little, I wasn’t a big meat eater and I had a hard time swallowing a big chunk of meat. As attentive and amenable as a mom can be, my mother made this Crispy Tonkatsu Donburi (クリスピーとんかつ丼ぶり) instead of regular Tonkatsu for me. Even though I have longer any problem chewing my meat, I continue to make this dish to my family as the cutlets have a lighter and crispier texture which we enjoy very much.

    Crispy Tonkatsu over bed of rice and shredded cabbage.

    “Shabu Shabu Pork” Meat for Crispy Tonkatsu Donbiri

    Tonkatsu is usually made of a piece of thick cut pork chop, breaded and then deep fried. To make ultra crispy tonkatsu, the trick is to stack up a few thinly sliced pork loins to make thin-cut meat. These thinly sliced pork loins are specifically prepared for “shabu shabu” which is a type of Japanese hot pot dish. You can find them at Japanese or Asian grocery stores and look for packages like the one pictured below where they are labeled as “for shabu shabu (しゃぶしゃぶ用)”.

    Shabu Shabu Pork (sliced)

    Using thinly sliced pork is much more economical than using a pork chop because you don’t need as much meat for one serving. If you find the thinly sliced pork for Sukiyaki, the you can use one slice per Tonkatsu or use 2 slices for one Tonkatsu.

    Difference between “Pork Chop Tonkatsu” and “Shabu Shabu Tonkatsu”

    Both Ton (pork) Katsu (cutlet) are equally delicious. The difference comes down to the matter of preparation and textural styles. Tonkatsu made with shabu shabu meat is thinner and crispier, and it cooks a lot faster too. You will only need a very small amount of oil to deep fry, so it’s much easier to clean. Regular Tonkatsu is juicier and more satisfying as you bite into the thick juicy meat. When I prepare regular Tonkatsu, I usually give the piece of pork chop some trimming and light pounding before coating it with egg mixture and the panko breadcrumb. With the shabu shabu meat, you don’t need to trim or pound the meat at all.

    If you have young children at home, this thin-cut style tonkatsu will be their favorite. It is simple enough for any busy parents to make when the kids ask for fried food. It is also a good choice if you prefer to cook with less oil. Follow the steps in the recipe, you will get some really juicy tontaksu with an irresistible crust. Get your steamed rice ready in the bowl, pile with a bed of shredded cabbage, and then place the tonkatsu on top before you drizzle in the sweet brown sauce. I like to serve this Crispy Tonkatsu Donburi alongside with miso soup, but that’s optional.

    Crispy Tonkatsu over bed of rice and shredded cabbage.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    5 from 3 votes
    Crispy Tonkatsu over bed of rice and shredded cabbage.
    Crispy Tonkatsu Donburi
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    When you serve super crunchy & juicy Japanese pork cutlet over a bed of steamed rice and shredded cabbage, you get this Crispy Tonkatsu Donburi. A rice bowl that will get everyone to the kitchen table in seconds! Drizzle with Japanese mayo and tonkatsu sauce as you like.

    Course: Main Course
    Cuisine: Japanese
    Keyword: donburi, pork cutlet, rice bowl, tonkatsu
    Servings: 3
    Ingredients
    Instructions
    1. Gather all the ingredients. Here I use Sukiyaki meat, which is thicker than Shabu Shabu meat.  If you use shabu shabu meat, you should stuck up at least 2 slices of shabu shabu meat.

      Ingredients for tonkatsu
    2. 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.
      pork breaded in panko with food ingredients
    3. 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.
      metal pan with oil inside
    4. When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is browned.
      breaded pork slices frying in a pan
    5. When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.
      close up of fried breaded pork slices
    6. Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.
      mayo on top of cabbage slices in a bowl
    7. 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 Notes

    Tonkatsu sauce: Homemade recipe, click here.

     

     

    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.

    Editor’s Note: The post was originally published on March 21, 2011. The post was updated with new images in July 2018.

     

    Make It Into A Meal

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    What type of comment do you have?

    Discussion

  • Grace wrote:
    • Nami wrote:
  • Leigh wrote:
  • Rarufu wrote:
  • HeatherHH wrote:
    • Nami wrote:
  • Alexa wrote:
    • Nami wrote:
  • Debbie Tuttle wrote:
    • Nami wrote:
  • Bernice wrote:
    • Nami wrote:
  • Lucila Rios wrote:
    • Nami wrote:
  • Jacque Waki wrote:
    • Nami wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.