Homemade Classic Western-Style Pork Cutlet (Donkatsu)
A Detailed Recipe for Authentic Western-Style Donkatsu
Craft tender, juicy, homemade donkatsu using premium pork tenderloin and loin. This recipe recreates the beloved vintage Western-style pork cutlet, offering a delightful crunch on the outside and succulent meat within. Perfect for a nostalgic meal or a treat for the family, it’s easier to make at home than you think!
For the Donkatsu
- 800g Pork Tenderloin & Loin
- 2 cups All-purpose Flour
- 6 Eggs
- 1kg Panko Breadcrumbs
- 1/2 tsp Black Pepper
- 1 tsp Salt
- 1/2 tsp Curry Powder & Turmeric Powder (optional)
- 1 Onion (or onion juice)
For the Homemade Donkatsu Sauce
- 3 Tbsp Butter
- 3 Tbsp All-purpose Flour
- 4 Tbsp Ketchup
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Orange Juice (optional, skip if unavailable)
- 2 Tbsp Sugar
- 200ml Milk
- 200ml Water
- 3 Tbsp Butter
- 3 Tbsp All-purpose Flour
- 4 Tbsp Ketchup
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Orange Juice (optional, skip if unavailable)
- 2 Tbsp Sugar
- 200ml Milk
- 200ml Water
Cooking Instructions
Step 1
Begin by selecting fresh pork tenderloin and loin. Using both cuts provides a wonderful balance of tenderness from the tenderloin and flavor from the loin.
Step 2
To tenderize the meat, gently pound it with the flat side of a meat mallet or the back of a heavy knife. Aim to flatten the pork to an even thickness without tearing it.
Step 3
Prepare the seasoning for the pork. In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp each of curry powder and turmeric powder (if using).
Step 4
Sprinkle the seasoning mixture evenly over both sides of the pounded pork. Gently rub it in and let it marinate for about 10 minutes.
Step 5
In a bowl, combine 200ml of milk with the juice from 1 grated onion (or use commercial onion juice). Add the seasoned pork to this mixture and refrigerate for at least 30 minutes. The milk and onion help to further tenderize the meat.
Step 6
Crack 6 eggs into a separate bowl and whisk them until smooth to create the egg wash. For added flavor and to help eliminate any porky smell, stir in 1/2 Tbsp of cooking wine (mirin) and 1 Tbsp of minced garlic.
Step 7
Set up your breading station in three stages: first, all-purpose flour; second, the whisked egg mixture; and third, panko breadcrumbs. Take a piece of marinated pork, dredge it thoroughly in the flour, and tap off any excess.
Step 8
Next, dip the floured pork into the egg wash, ensuring it is completely coated on all sides.
Step 9
Finally, place the egg-coated pork onto the panko breadcrumbs. Gently press down with your hands to ensure the panko adheres well, creating a thick, even crust. Don’t press too hard, just enough to make them stick.
Step 10
Your beautifully breaded donkatsu is now ready for frying!
Step 11
For convenient storage, especially if freezing, place a sheet of plastic wrap between each cooked donkatsu when stacking them in a container. This prevents them from sticking together when frozen.
Step 12
Let’s make the classic donkatsu sauce! Gather these ingredients: 3 Tbsp butter, 3 Tbsp flour, 4 Tbsp ketchup, 2 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp orange juice (optional), 2 Tbsp sugar, 200ml milk, and 200ml water.
Step 13
Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about a minute until lightly golden to create a roux. Gradually whisk in all the remaining sauce ingredients (ketchup, soy sauce, sugar, milk, water, orange juice, and vinegar). Continue whisking over low heat until the sugar is dissolved and the sauce thickens slightly. Using a whisk will help create a smooth sauce. Store the sauce in an airtight container in the refrigerator; it should keep well for about a week.
Step 14
Heat a generous amount of cooking oil in a deep frying pan over medium heat. To test the oil temperature, drop a small piece of panko; it should sizzle and float to the surface immediately. Carefully lower the prepared donkatsu into the hot oil.
Step 15
Fry the donkatsu for about 5-7 minutes, turning occasionally, until it’s golden brown and crispy on both sides. Ensure the heat is moderate to cook the inside thoroughly without burning the crust.
Step 16
Place the freshly fried, golden-brown donkatsu on a serving plate. Generously ladle the warm homemade sauce over the top. You’ll be delighted by how delicious the sauce is!
Step 17
Serve your crispy donkatsu with a side of shredded cabbage salad dressed with mayonnaise and ketchup, reminiscent of traditional Western-style diners. Enjoy your homemade classic donkatsu!
