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Oriental-Sauce-Donkatsu
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Oriental Sauce Donkatsu

A delicious spin on traditional donkatsu.
Course: Easy
Servings: 2 people

Ingredients

  • Pork loin - 250 grams for 2 people
  • Onion - 1 whole
  • Spring onion - 1 stalk forearm stalk
  • Chili pepper - ½ a pepper 
  • Salt - few shakes for seasoning pork loins
  • Black pepper - few shakes  for seasoning pork loins

Pork Crust

  • Flour - ½ cup or use Korean pancake mix
  • Eggs - 2
  • Bread crumbs - 1 cup

Oriental Dipping Sauce

  • Soy Sauce - 3 Tablespoons
  • Honey - 1 Tablespoon
  • Sugar - 1 Tablespoon
  • Mirim - 1 Tablespoon
  • Vinegar - 1 Tablespoon
  • Sesame seeds - few shakes
  • Spring onion - few diced pieces
  • Chili pepper - few diced pieces

Instructions

  • Cut one onion into very thin slices (thin enough to be translucent). Take out a mixing bowl and soak the pieces in cold water to get rid of the harshness.
  • Make dipping sauce: Mix Soy Sauce (3T), Honey (1T), Sugar (1T), Mirim (1T), Vinegar (1T).  Then sprinkle a few shakes of sesame seeds, diced spring onion and diced chili peppers. 
  • Butterfly your chunk of pork loin into thinner piece (reference video). Then cut the large pork slice in half. Now, use the back of your knife (or a tenderizer) and tenderize the meat. If you want a thicker piece, don't pound away too much. 
  • Season the pork piece with salt & pepper - on both sides. 

Make Donkatsu

  • Take out three plates. Fill the first one with flour (or Korean pancake mix). Second one with 2-3 eggs - and beat the eggs. Third plate with bread crumbs. 
  • Take each pork piece and coat in the following order: (1) Dip in flour, then shake off excess flour (2) Dip in egg wash - drip off excess egg-wash (3) Coat with bread crumb - shake off extra crumbs
  • Repeat and set aside. 

Fry donkatsu

  • Fill a large frying pan with a good amount of oil. 
  • Put on medium-high heat. Once the oil is hot - throw in some breadcrumbs. If the breadcrumbs dance and sizzle, the oil is ready. 
  • Carefully place in the pork piece. Fry until golden brown on both sides. (Note: Control your oil - if it splatters too much or you see smoke, turn the heat off)
  • Afterwards, let each fried pork cutlet cool-down on a wire-rack.
  • Drain your onion pieces. Let them drip off excess water. 

Plating donkatsu

  • Place donkatsu on a plate. Put the onion pieces on top of the donkatsu. Garnish dish with a few handful of diced spring onion and diced chili peppers. Serve with Oriental Dipping Sauce (on the side)

Notes

  • Feel free to replace pork loin with chicken breast
  • You can use thinner cuts of pork loin - no need to buy a large chunk like we did.
  • Reference video for more details