Crispy Tonkatsu Donburi

Step 1

Gather all the ingredients. Here I use Sukiyaki meat, which is thicker than Shabu Shabu meat.  If you use shabu shabu meat, you should stuck up at least 2 slices of shabu shabu meat.

Step 2

Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.

Step 3

In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.

Step 4

When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is browned.

Step 5

When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.

Step 6

Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.

Step 7

When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!