Katsu is very versatile and can be used in a variety of dishes beyond the traditional tonkatsu (note: tonkatsu is just a type of katsu. “Ton” means “pork” in Japanese, while “katsu” means cutlet. So tonkatsu is just “pork cutlet.” You can also make chicken katsu, beef katsu, or even tofu katsu!).
Below are some of my favorite ways to use katsu:
Katsudon (かつ丼)
Katsudon is a comforting Japanese dish featuring a crispy breaded pork cutlet served over a bowl of steamed rice, topped with a savory-sweet mixture of eggs, onions, and dashi broth.
A comforting Japanese dish that combines a crispy breaded cutlet with a rich, mildly spiced curry sauce served over rice.
Katsu Sando (カツサンド)
Katsu sando is a delightful Japanese sandwich featuring crispy breaded cutlets, usually pork or chicken, nestled between soft slices of shokupan with a layer of tangy tonkatsu sauce.
If you’re wanting to keep it simple, classic tonkatsu is the way to go.
This recipe includes a method for both deep-frying and air-frying.
I grew up eating Katsu almost every weekend and have been trying to make it more again. Love how it’s so versatile!
Agreed! It’s so delish!
The donburi version stood out for me. Very rich but still balanced.
Hi Porter – thanks for sharing! 🙂