Crispy on the outside, juicy on the inside — donkatsu is Korea’s take on the classic Japanese tonkatsu, and it’s everything you want in a comforting meal. This is the kind of plate that tastes like more than just comfort. It tastes like care.

This version includes a homemade donkatsu sauce made from butter-cooked onions and a roux base. It’s cozy and savory, with just the right balance of tang, richness, and sweetness. You can keep it simple or add a few veggies for more depth — either way, it’s worth making fresh.

Pork at its crispiest, sauce at its richest

Thick slices of pork, tender and seasoned, are coated in crisp golden breadcrumbs and fried until light and crackly. The first bite gives way to juicy meat wrapped in crunch — warm, satisfying, and impossible to rush. On the side: a rich, house-made donkatsu sauce built from deeply sautéed onions, butter, soy, and a touch of sweetness. It’s bold but balanced, silky but punchy — the kind of sauce you’ll want to drag every bite through.

It’s served hot and golden with fluffy white rice, a pile of shredded cabbage, and a warm, velvety sauce that ties everything together.

Ingredients:

For the pork cutlets:

• 2 boneless pork loin chops (½ to ¾ inch thick)
• Salt and black pepper
• ¼ cup all-purpose flour
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Oil for frying (light olive oil or avocado oil recommended, but other vegetable oils will work)
• Cooked white rice and shredded cabbage, for serving

For the homemade donkatsu sauce (makes about 1 cup):

• 1 tablespoon unsalted butter
• ¼ cup finely chopped or thinly sliced onion
• 2 tablespoons finely chopped carrot or thinly sliced mushroom (optional)
• 1 tablespoon all-purpose flour
• ½ cup water or low-sodium broth
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1–2 teaspoons sugar (to taste)
• 1–2 tablespoons milk (optional, for creaminess)
• Black pepper, to taste

Instructions:

1. Prepare the pork:
Prepare the pork by trimming any large pieces of fat and gently pounding it with a meat mallet until it’s about ½ inch thick. This helps tenderize the meat and ensures it cooks evenly.

2. Season generously:
Sprinkle both sides of the pork with salt and black pepper so the flavor penetrates the meat before frying.

3. Set up the breading station:
Place the flour, beaten egg, and panko in three separate shallow bowls. This creates a clean, organized workflow for coating the cutlets.

4. Bread the pork:
Dredge each cutlet in flour, then dip it into the egg, and finally press it into the panko until fully coated. Gently press to help the breadcrumbs stick and form a crisp crust.

5. Heat the oil:
Pour about 1 inch of oil into a skillet and heat it to 350°F (175°C). A panko crumb should sizzle and float when dropped in — that’s how you know the oil is ready.

6. Fry until golden:
Carefully lower one cutlet into the hot oil and fry for 3–4 minutes per side, or until golden brown and cooked through. Repeat with the second piece, frying in batches if needed.

7. Make the donkatsu sauce:
In a small saucepan, melt the butter over medium heat. Add the chopped onion and optional carrot and mushroom, and cook until softened and lightly golden. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the water or broth until smooth, then stir in the ketchup, Worcestershire sauce, and sugar. Simmer for 3–5 minutes until thickened. Add milk if desired, and season with black pepper to taste.

8. Rest and slice:
Transfer the fried pork to a wire rack or paper towel-lined plate and let it rest for 5 minutes. This helps the crust stay crisp and allows the juices to settle before slicing.

9. Serve:
Slice the pork into strips and serve with rice, shredded cabbage, and a generous spoonful of the warm donkatsu sauce.

Storage:

• Store leftover donkatsu in an airtight container in the refrigerator for up to 3 days.
• Reheat in a toaster oven or skillet to keep the crust crispy. Avoid microwaving if possible.
• Keep sauce refrigerated separately for 3–4 days. Reheat gently before serving.

Note:

• You can substitute pork loin with tenderloin or chicken cutlets; adjust cooking time accordingly.
• Add a dash of garlic powder or grated apple to the sauce for richer flavor.
• Shredded cabbage adds a fresh crunch that balances the rich cutlet and sauce.
• Leftover sauce works great as a dip for fries or drizzled over steamed vegetables.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs