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Step 1
Gather all the ingredients. Here I use Sukiyaki meat, which is thicker than Shabu Shabu meat. If you use shabu shabu meat, you should stuck up at least 2 slices of shabu shabu meat.
Step 2
Sprinkle salt and pepper on the meat. Then dip each slice of meat into the flour first, then dip in egg, and finally coat it with Panko.
Step 3
In a large non-stick frying pan, heat ½ inch of oil on medium high heat. Check How To Deep Fry Food if you are not familiar with deep frying techniques.
Step 4
When it’s hot, put 2 slices of the meat. Make sure you place it flat. Turn over when the bottom side is browned.
Step 5
When both sides are cooked and golden brown, remove the meat from the oil and place it on paper towels.
Step 6
Serve rice in a Donburi bowl and spread cabbages over the top. Crisscross the cabbage with Japanese mayonnaise.
Step 7
When Tonkatsu cools down a bit, cut it into half inch strips crosswise. Place the meat on top of cabbage and drizzle with a bit of Tonkatsu sauce. Enjoy!