Crispy Tonkatsu over bed of rice and shredded cabbage.

Crispy Tonkatsu Donburi

Course: Main Course
Cuisine: Japanese
Keyword: donburi, pork cutlet, rice bowl, tonkatsu
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3

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.




  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.

  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.
  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.
  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.
  5. When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.
  6. Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.
  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.