Sauce katsu-don is a local delicacy of Fukui Prefecture, consisting of pork loin or fillet coated in panko breadcrumbs, deep-fried to crispy perfection, and served over steamed rice. Sauce Katsudon differs from regular Katsudon, which is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth placed over rice. In Sauce Katsudon, the hot cutlet is dipped in a savory sauce and then served over a bowl of rice. The Worcestershire-based sauce flavor pairs so well with the steamed rice that this dish has been beloved by people in Fukui for over 100 years. Today, the fame of Sauce Katsudon has spread across the country, and it is enjoyed at many restaurants and homes in Japan.
It is said that it all began in 1913 when Sutaro Takabatake, who was training in Germany to study Western cuisine and was originally from Fukui Prefecture, first opened a restaurant in Tokyo. He then moved back to his hometown and started a restaurant there. While Takabatake was in Germany, he encountered Worcestershire sauce and schnitzel, a type of cutlet from Germany. He combined these elements to create what is now known as Sauce Katsudon, adapting it to suit Japanese cuisine.
Sauce Katsudon is easy enough to make at home, and many people prepare it in their home kitchens in Japan. To stay true to the original, you can use fine breadcrumbs for the fried pork if you prefer, but regular breadcrumbs are a good choice too, as they provide a crispy texture and absorb the tasty sauce very well. Additionally, just like tonkatsu, shredded cabbage is a great accompaniment to the sauced katsu, but other vegetables of your choice work well too. Sauce Katsudon has such an accessible (delicious!) flavor that even the fussiest eater is sure to be satisfied. We hope you give it a try soon!
Sauce Katsudon
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Ingredients
- 2 cups cabbage shredded
- 2 pork loin chops about 1/2" thick
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 cup flour
- 1 egg
- 2/3 cup Panko bread crumbs
- deep-frying oil
- 2 cups steamed rice
sauce
- 1/2 cup Worcestershire sauce
- 2 Tbsp ketchup
- 1 Tbsp soy sauce
- 1 Tbsp Mirin
- 2 Tbsp sugar
- 2 Tbsp water
Instructions
- Combine all the ingredients for the sauce in a small pot, and let boil for a minute. Pour the sauce in a shallow dish. Shred cabbage. Set aside.
- Make small cuts all over the pork chops with the tip of a knife. Pound the meat with a meat tenderizer. Sprinkle salt and pepper on both sides of the meat. Coat the meat with flour, dip in egg, and then cover with bread crumbs. Heat deep frying oil to 350 F, and deep fry the crumb-covered meat. Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice.
- Dip and coat the pork well with the sauce. Then slice each cutlet into 6-8 pieces. Put the steamed rice in a bowl, top with shredded cabbage, the sauce, and the pork.
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