Katsudon, Donburi, Pork Loin Recipe


A katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. Variations include sauce katsudon (with Worcestershire sauce), demi katsudon (with demi-glace and often green peas, a specialty of Okayama), shio katsudon (with salt, another Okayama variety), shōyu-dare katsudon (with soy sauce, Niigata style), and miso katsudon (a favorite in Nagoya). Beef and chicken can substitute for the pork.

The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).  If you want to know more, read this page.

Served 2 people:
Rice ———————————————–1 bowl (about 7oz)/person
Katsu——————–——————–1 slice
Onion ———————————————-1/2


Dashi ———————————————-3/4 cup (Water 3/4 cup and powder dashi 1/2tsp)
Sugar ———————————————-1 TBS
Mirin ———————————————–1 TBS
Soy sauce —————————————–3 TBS
Sake ——————————————-—-1/2TBS
Eggs ———————————————–2

Cut or slice Katsu about 6 or 7 pieces like picture below.
Slice onion like picture below so it will be easy to cook in Dashi and other ingredients.

katsudon katsudon katsudon katsudon

Make dashi in the frying pan and simmer. Add onions and cook it. If you see the skim it off.
Put in Katsu and cook on the onion until Katsu soakes up the dashi (and if these are leftover cold katsu, you should heat it up before putting in this frying pan).

katsudon katsudon

Beat the eggs but not too much.  Some people don’t like uncooked eggs, but this Japanese food has half way done eggs.  And to make this successful, you can not beat the eggs well. Put beaten eggs over the Katsu and turn the heat to low and put the lid on. Wait a minuts or two until egg is half way done.

Put it over the rice in the bowl.




Pork and ginger teriyaki Shogayaki sauce recipe

shoga yaki

Recipe for Pork with ginger teriyaki, Shogayaki sauce. It is quick and easy recipe, about 15 minutes you can serve this meal! You can use sliced meat or pork chop. I cook both way. I put picture here ↑ sliced one, and ↓ pork chop.

In the U.S, I rarely see sliced pork which is appropriate to Shogayaki, so I often buy chunk of pork, freeze it half way, and sliced them by meat slicer. If you don’t have a slicer, you can slice by kichen knife. The tip is freeze half way. If you freeze all the way, you may have hard time to slice it. I usually use Country-style ribs (a.k.a. Country Ribs) for shogayaki.

Shoga means ginger, and yaki means grill or fry. Fresh ginger is an important ingredient for this meal. I discover the jucy one is better to cook with this meal. Sometimes I bought ginger and I graind it, they don’t have juce at all. If you can find fresh and jucy one, you will already success to making Shogayaki!
This is one of popular food in Japan. Also it is bento favorit. Popular for Teishoku ya which is fixed menu restaurant. Sweet and spicy taste and soy sauce on meat make very good with white Japanese plain rice. This sweet and spicy food, you may want to eat more rice! Watch out!!

Pork loin (sliced) ——————————————14oz

Tare (Sauce)
Sugar —————————————————-1tbs
Mirin —————————————————–2tbs
Sake —————————————————–2tbs
Soy Souce ———————————————–4tbs
Grind Ginger ———————————————-1tbs
Oil ——————————————————-2tbs
Papper —————————————————Pinch

shoga yaki - ginger pork shoga yaki -ginger pork ginger pork - shoga yaki

Mix Tare (Sauce) ingredients together. Grind ginger and put all together.

Oil on the pan and start smoking, put meat (if it is sliced, open it up and fry each side) and cook it.
When meat is cooked (if you use sliced meat, it cook very quickly. Do not over cook it because meat will become tuff. You want to cook half way for sliced meat. However, if you use porkchop meat, make sure cook inside of meat ), put Tare on the top of the meat and cook it together. Sauce will getting thicker.

ginger pork - shoga yaki ginger pork - shoga yaki