Delicious Katsudon Recipe - Crispy Tonkatsu with Savory Ankake Sauce

In 2023, my culinary journey in Japan took an unexpected turn when my brother introduced me to a local restaurant in our hometown.

Craving a hearty meal, I ordered Katsudon, anticipating the classic crispy deep-fried Tonkatsu immersed in a flavorful sauce, crowned with a runny egg. To my surprise, the dish arrived with a unique twist – a starchy sauce that added a delightful depth of flavor.

Inspired by this experience, I set out to recreate Katsudon with my own twist, offering a fresh perspective on this beloved Japanese dish, Katsudon.

RECIPE

Servings: 2-3

Time: 30 min

Ingredients:

3-6 thin-cut pork loins
salt and pepper to taste
1 egg
1/2 cup water
1/3 cup flour
2 cups panko breadcrumbs
cooking oil for frying
For the Sauce:

1 cup water
1 tbsp potato starch
1 tbsp mirin
1 tbsp soy sauce
1 tsp dashi powder
2 eggs

Instructions:

Prepare the pork:
Lightly season both sides of the pork loins with salt and pepper.
Make the batter:
In a bowl, whisk one egg. Add the water and flour, mixing until smooth and free of lumps.
Bread the pork:
Spread the panko breadcrumbs on a plate.
Dip each seasoned pork loin into the batter, ensuring an even coat, then press into the panko to coat thoroughly on all sides.
Fry the katsu:
Heat cooking oil in a deep pan over medium heat (around 340–350°F / 170–180°C).
Once hot, carefully place the pork loins into the oil. Fry until golden brown and crispy, turning as needed for even cooking.
Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Make the sauce:
In a small saucepan, combine water, potato starch, mirin, soy sauce, and dashi powder.
Stir well and bring to a gentle simmer over low heat, mixing continuously until the sauce thickens.
Add the egg:
Lightly beat the remaining two eggs.
Slowly drizzle them into the simmering sauce while stirring gently to create soft ribbons of egg.
Cook for another 30 seconds to 1 minute, just until the egg is set to your desired texture.
Assemble the katsudon:
Fill a serving bowl with freshly cooked rice.
Slice the crispy pork katsu into strips and place on top of the rice.
Pour the warm, savory egg sauce over the pork and rice.

ingredients shopping

What is Ankake?

Ankake" (あんかけ) is a Japanese term used to describe a style of sauce that has a thick, starchy consistency. The word "ankake" can be translated to "thick sauce" in English. This type of sauce is commonly used in Japanese cuisine to add flavor and texture to various dishes.

Ankake sauce is typically made by combining ingredients such as water, starch (such as potato starch or cornstarch), soy sauce, mirin (sweet rice wine), and other seasonings. The starch in the sauce acts as a thickening agent, giving it a glossy and dense texture. The consistency of ankake sauce can vary, ranging from a moderately thick sauce to a more gelatinous and sticky texture.

In the context of the Katsudon recipe you provided, the starchy sauce mentioned in the instructions is likely an ankake sauce. It adds a unique twist to the traditional Katsudon by providing a thick and flavorful coating for the crispy pork katsu. This variation in sauce contributes to the dish's overall taste and texture, creating a memorable culinary experience.