Step 1 of 4 · Katsudon

Prepare the Tonkatsu

Season the pork cutlet with salt and pepper. Dredge in flour, dip in beaten egg, and coat thoroughly with panko. Deep-fry at 170°C until golden brown and cooked through. Drain on a wire rack and slice into 1-inch strips.

Ensure the oil is hot enough so the panko doesn't absorb too much grease.