Pinoy Style Pork Katsudon

There are just so many recipes you can do with Katsudon. A couple of recipes back, I wrote Katsu Curry, now we’re on to Pork Katsudon.

Pork Katsudon is actually leftover Tonkatsu converted into an egg rice bowl. I first got a taste of pork katsudon in Maginhawa in Diliman QC, pre foodie days and food park era. I admit I did not like it at first. It was sweet and syrupy.  And I was confused why they would fry something to a crunch then drench it with sauce anyway. Fast forward to 2 decades later and I just can’t get enough of it. I’m dreaming of Japanese food and my family will not say no to at least once a week serving of Tonkatsu.

This Pinoy recipe is just for the sauce. It’s a bit of Pinoy style since the original recipe calls for mirin, sake, and dashi which might not be readily available in a Pinoy pantry. If you’re a Japanese food aficionado though, you can invest in these and it will be always a cinch to prepare anything Japanese food.

You can head over to the Tonkatsu Recipe here.

Pork Katsudon Recipe

Ingredients:

Prepared Tonkatsu (followed directions from this recipe)

Katsudon Sauce

• 2 eggs (whisked)
• 1/4 cup light soy sauce – I used Tsoyu that I bought a couple months back that I’ve been dying to get rid off. It has a sweetish taste and had a bonito flavor which I guess covers the original recipe which requires dashi. If you have regular soy sauce, it might be too dark, mix it with a bit of water 80/20% solution.
• 2 tbsp mirin (this is a Japanese sweet rice wine. I usually have this on my pantry but for some reason, there was nothing today so I used Anisado cooking wine. You can probably use gin or some kind of alcohol.
• 1/2 cup water
• 1 tsp Magic Sarap
• 2 tbsp brown sugar
• 1 big white onion (sliced)
• spring onions
• 1 tbsp butter

 Instructions

1. In a bowl, put all the liquid ingredients and whisk. Add sugar and Magic Sarap. Whisk until sugar is melted.
2. Get a pan hot and add butter. Saute onions until cooked but still crunchy.
3. Drop the stove heat. Slowly add the egg liquid and whisking as you go. Still whisking, bring to a gentle simmer then turn off heat.

Assembly: 

1. Add newly cooked rice in a bowl.
2. Cut prepared tonkatsu and arrange on top of the rice.
3. Pour sauce over pork tonkatsu.
4. Top with spring onions.
5. Serve hot. Enjoy!

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