Katsu is a Japanese dish made by coating an ingredient in flour, egg, and panko before frying it until golden brown and crispy. The most well-known version is tonkatsu, which uses pork, but katsu can also be made with chicken, fish, vegetables, etc. It’s whatever you want it to be!
Onion katsu is one of my favorite ways to make a vegetable version, and it’s actually something my mom has always made for our family whenever she makes tonkatsu. She’ll prepare the pork katsu for everyone, and while she already has all of the flour, eggs, panko, and oil out, she makes onion katsu at the same time. The crispiness with the sweet onion inside is so good! Basically like onion rings?!
It’s also the perfect thing to make when you’re already frying katsu because you’re already doing all the work. The oil is poured, your dredging station is set up, and you’re already cleaning up afterward. So might as well do this too!
Adding a couple of onions to the process means you get another crispy, delicious dish without much extra effort. It’s a great way to make the most of everything you already have going. Let’s get started!
Ingredients
- Onions: The star of the dish! Adds natural sweetness and plenty of flavor. You can optionally season with salt and pepper but I don’t find it necessary.
- Flour: Creates the first layer of coating and helps the egg adhere to the onion.
- Eggs: Helps the panko stick to the onion.
- Panko: Japanese breadcrumbs that give the katsu its signature light, crispy coating.
- Salt and pepper: Optional seasoning, although the onion is flavorful enough on its own.
Onion Katsu
- Total Time: 30 minutes
Description
Crispy, golden onion katsu made with onion slices coated in flour, egg, and panko and fried until crunchy.
Note: You will need toothpicks for this recipe. I don’t recommend making this without them, as the onions will fall apart!
Ingredients
- 2 large yellow onions
- 1/2 cup flour, plus more as needed
- 2 eggs
- 1 cup panko, plus more as needed
- Salt and pepper, optional (I find the onion to be flavorful enough on its own)
Katsu Sauce (just mix and enjoy):
- 1/2 cup ketchup
- 4 tablespoons Worcestershire sauce
- 3 tablespoon oyster sauce
- 1 tablespoon brown sugar (substitute honey or any other sweetener)
Instructions
- Cut each onion in half, then cut each half in half again.
- Take one onion section and, starting at one end of the section, insert a toothpick straight through all of the onion layers, from the outside edge toward the center. This holds the layers together while you slice. If you are confused, I recommend watching my video above!
- Cut the onion into thin slices. Before making each next slice, insert another toothpick through the onion at that end. Continue cutting and adding a toothpick before each slice so the individual onion layers stay together. Keep the toothpicks in the onions. Again, check out my video if you need a little guidance on this step!
- Set up your dredging station with the flour, beaten eggs, and panko in three separate bowls.
- Carefully dredge each onion piece in flour, then egg, then panko, making sure it’s well coated in each.
- Heat the oil to 350°F (175°C) before frying the onion katsu. Fry the onion katsu in the hot oil until golden brown and crispy on the outside. Remove and drain on a rack or paper towels.
- Serve hot and enjoy on its own or alongside tonkatsu and store-bought or my homemade katsu sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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