Crispy Perfection: Open-Faced Katsudon with Crunchy Pork Cutlet! Tojinai Katsudon Recipe

We're making the popular Tojinai Katsudon, where the tonkatsu pork cutlet is not covered with egg. We'll cook the pork with a minimal amount of oil to make it easy to prepare. The savory katsudon sauce complements the crispy tonkatsu and fluffy egg.

How to Make Tojinai Katsudon
https://cookingwithdog.com/recipe/tojinai-katsudon/

(serves 1) Cook Time: 20 minutes

[Tonkatsu]
1 piece Pork Loin Steak, 120g/4.2 oz and 1.3 cm/0.5" thick pork for tonkatsu
Salt
Pepper
Soft Panko

[Batter]
1 tbsp Cake Flour or All Purpose Flour
1 tbsp Water

[Dashi Tamago (Egg with Dashi Broth)]
2 Eggs
1/2 tbsp Usukuchi Soy Sauce, saltier and lighter in color than regular soy sauce
1/2 tbsp Sugar
1 tsp Potato Starch
2 tbsp Dashi Stock, or a pinch of instant dashi powder in water
1 tbsp Olive Oil, or vegetable oil

[Katsudon Sauce (for 2-3 servings)]
1 tsp Honey, slightly more than 1 tsp
1/2 tbsp Soy Sauce
1/2 tbsp Sake
1/2 tbsp Oyster Sauce

[Other Ingredients]
4 tbsp Olive Oil, or vegetable oil
Hot Steamed Rice
Spring Onion Leaves, finely chopped
Shichimi Chili Pepper

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You might also enjoy ...
Sauce Katsudon
https://youtu.be/_XofYYxrLYw
Previous Katsudon
https://youtu.be/YclrFezWVYk

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#katsudon #cutlet #recipe

00:17 Preparing omelette and Katsudon sauce
01:32 Preparing Tonkatsu pork cutlet
03:32 Shallow-frying the pork cutlet
05:35Cooking the omelette
07:00 Arranging the Katsudon
08:06 Chef enjoying a Hiroshima lunch set
11:49 List of ingredients for Katsudon