Two Faces of Katsu-don: Bold and Comforting, Local and Beloved– Discover the rich world of Japan’s favorite pork cutlet rice bowls, from Nagano’s saucy specialty to the gentle classic.
A Beloved Local Specialty in Nagano
Sauce Katsu-don is a beloved regional dish in places like Nagano Prefecture (especially in Komagane and Ina) and Fukui Prefecture, each with its own unique take. In fact, in most parts of Japan, katsu-don refers to a bowl of rice topped with a pork cutlet simmered in broth and egg. However in these regions, katsu-don usually means sauce katsu-don—a crispy fried pork cutlet and shredded cabbage placed directly on top of rice and drizzled with a sweet-savory sauce.
Typically in Japan, pork cutlet (tonkatsu) is served alongside shredded cabbage with a thick, vegetable-based sauce. Sauce katsu-don takes that same combination and layers it right onto the rice. Each area has subtle differences in the thickness of the cutlet, the flavor of the sauce, and the balance with the rice—making it a fun and delicious dish to try while traveling.
The Rich Flavor of Sweet-Savory Sauce
The sauce is typically based on Worcestershire-style seasoning, the typical one is “Bull-Dog Worcestershire Sauce“. This not only enhances the cutlet’s crisp texture and rich umami but also pairs beautifully with plain white rice. While this style of sauce is common in Japan, it can be hard to find outside the country unless you visit an Asian or Japanese market.
That’s why I’ve included a homemade version in this recipe that uses soy sauce and tomato as a base to recreate a similar taste. It’s slightly lighter and more refreshing than commercial varieties, but when paired with a crispy pork cutlet, it delivers a flavor remarkably close to the original—and works perfectly for sauce katsu-don.
A Hearty and Satisfying Meal
The visual impact of a thick pork cutlet placed boldly on a bowl of rice is striking. Unlike traditional katsu-don, this version is not the egg and broth, letting the ingredients speak for themselves. It’s simple, but full of bold flavor—perfect for when you’re craving something hearty and energizing.
In Japanese culture, the word katsu is a homonym for “win,” so people often eat it the night before an important event like an exam, game, or job interview as a kind of good-luck ritual.
From a nutritional standpoint, the pairing of cabbage—rich in fiber and vitamins—with pork, which contains energy-boosting B vitamins, makes this dish not only satisfying but also nourishing. It’s a great way to recharge both body and spirit.
The Classic Katsu-don
Alongside the bold and flavorful sauce katsu-don, I’ve also included a recipe for the more traditional version made with egg and dashi broth.
This is the style most people in Japan picture when they hear katsu-don—a pork cutlet gently simmered in a savory-sweet dashi sauce with softly cooked egg, all served over rice. The flavor is delicate and soothing, making it a perfect Japanese comfort food. Whether you’re in the mood for something warm and gentle or just need a dish to recharge your energy, this version offers a different kind of satisfaction that’s just as nourishing and heartwarming.
Sauce Katsu Don
Description
First, make a sauce on your own. Then cook the pork cutlets.
Deep-fried breaded pork cutlet and sauce
Deep-fried breaded pork cutlet
Sauce
For Don
Instructions
Make sauce
-
In a small bawl, add all the ingredients and mix well. Microwave for 20 seconds so that the sugar melts completely.
Prepare the pork
-
Cut the pork tenderloin into slices about 2 inches thick. Then use the back of a knife or a meat mallet to gently pound them flat. Try to do both sides. It helps make the meat more tender. Aim for about 1 inch thick in the end. Once they’re flattened, season both sides with some salt and pepper.
Coat the pork
-
Coat each piece in flour first, then dip it into the beaten egg. After that, cover it with panko. Gently press the breadcrumbs on so they stick nicely.
Deep-fry the cutlet
-
Pour about 3 inches of oil into a pan, and heat it over medium. The oil should be enough, roughly three times the thickness of the cutlet. Once it’s hot (around 340°F), add the pork pieces and fry them for about 2–3 minutes on each side until they’re golden and crispy. Each piece needs a space to each other, 3-4 pieces at once would be ideal.
Drain and rest
-
Transfer the cutlets to a wire rack or paper towel-lined plate. Let them rest for 2–3 minutes before serving.
Serve as Don
-
First, serve the cooked rice in a dish, a slightly deep one like a soup plate works well. Then place the shredded cabbage and cutlet on top of the rice. Finally, pour the sauce over everything, and it’s ready to serve.
