This rice bowl dish is called ‘Sauce Katsu Don’ in Japan, and the ‘Sauce’ means ‘Tonkatsu’ Sauce in this case. ‘Katsu’ is crumbed and fried meat, and ‘Tonkatsu’ (Pork Cutlets) is popularly used. Today I used Crumbed Fried Fish. This dish was my youngest sister’s favourite when she was a young girl. To encourage her to study harder, my mother offered her that she would cook this dish whenever she achieved perfect 100％ score in school tests. I remember that happened a few times.
4 servings Tonkatsu (Pork Cutlets), Chicken Katsu (Chicken Cutlet), OR Crumbed Fried Fish
Finely sliced OR shaved Cabbage
4 servings Freshly Cooked Rice
‘Tonkatsu’ Sauce *store-bought ‘Tonkatsu’ Sauce is delicious, but you can make your own. Try my recipe below.
1/4 cup Tomato Ketchup
2 tablespoons Worcestershire (Lea & Perrins)
1 & 1/2 tablespoons Soy Sauce
2-3 teaspoons Sugar
- Cook Tonkatsu (Pork Cutlets), Chicken Katsu (Chicken Cutlet), OR Crumbed Fried Fish. They can be cooked in the same way. Season Pork Chicken OR Fish with Salt & Pepper, coat with Flour, then Egg, and finally with ‘Panko’ Breadcrumbs. And fry in the oil at 170 to 180℃ until cooked and golden.
- Cut ‘Kastu’ into bite-size pieces if large.
- To make ‘Tonkatsu’ Sauce, combine all the sauce ingredients.
- Half fill a bowl with Freshly Cooked Rice, cover with finely sliced Cabbage, place ‘Katsu’ on top and drizzle with ‘Tonkatsu’ Sauce.
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