Posted by on Jul 23, 2012 | 0 comments

katsudon homemade

It was years ago when I ate lunch at Teriyaki Boy in Tomas Morato with my husband.  That was where I first got introduced to Japanese food.  My husband advised I try katsudon, it’s a bowl of rice with pork cutlets, egg and has a sweet and savory sauce.

Lately I have been seeing posters of katsudon almost in every Japanese restaurant in the mall.  It brings me back the memory of my first encounter with the dish and I thought I cook for the kids since they are fans of sweet and savory sauces too.

Well… at first I thought it is time consuming but I learned, after I read the recipe, that it’s just perfect for busy days and takes a little time to prepare.

White onions will play a big part in the recipe and it’s important not to over cook it.

The star of the recipe is the sauce so let me introduce you to Bull-Dog.

You can make a sauce from scratch by putting together sake, mirin, soy sauce and sugar but I realized it’s easy to buy one bottle that has everything in it.  It’s more convenient and practical and costs less too, this bottle costs only P176.00 at Landmark unlike if you buy a bottle of sake and mirin which is around P200.00+ each.

Since it’s a Japanese food it deserved the honor to be served in a Japanese bowl with chopsticks.  My husband is a fan of good food presentation according to him it adds up to his appetite.  My sister Desiree had a chance to taste it too and she said it made her feel like eating in a Japanese restaurant with the finest Japanese dish (for free!).  My 2 big girls came to me and said, “I want that again tomorrow nanay.”   It was a compliment of course.






Simple Homemade Katsudon Recipe


2 pcs pork cutlets seasoned with salt and pepper

1 white onion

1/4 cup Bull-Dog sauce

1/2 cup water

2 eggs

1 tbsp brown sugar

For breading:

1/2 cup all purpose flour

1 cup bread crumbs

1 egg


1.  Coat pork with flour; dip in egg, and coat with crumbs.

2.  In large skillet, heat oil over medium-high heat. Brown pork on one side until golden brown (about 4 minutes); turn and continue cooking for another 4 minutes.

3. Take out the pork and drain extra oil on a paper towel.

4. In a frying pan, bring Bull-Dog sauce, water and onion to a boil. Lower the heat to medium and cook onion until wilted.

5. Put pork katsu in it and turn the heat up to medium high heat. Slightly beat the eggs and pour it on that pork.

6. When egg is half cooked, turn off the heat. Serve rice in a bowl and put the katsu. Serve with chopped onion stalk on top (so it will look nice) and enjoy!!!




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