Ankake Katsudon

---

Delicious Katsudon Recipe - Crispy Tonkatsu with Savory Ankake Sauce

Last summer, my culinary journey in Japan took an unexpected turn when my brother introduced me to a local restaurant in our hometown.

Craving a hearty meal, I ordered Katsudon, anticipating the classic crispy deep-fried Tonkatsu immersed in a flavorful sauce, crowned with a runny egg. To my surprise, the dish arrived with a unique twist – a starchy sauce that added a delightful depth of flavor.

Inspired by this experience, I set out to recreate Katsudon with my own twist, offering a fresh perspective on this beloved Japanese dish, Katsudon.

---

RECIPE

Servings: 2-3

Time: 30 min

Ingredients:

• 3-6 thin-cut pork loins

• salt and pepper to taste

• 1 egg

• 1/2 cup water

• 1/3 cup flour

• 2 cups panko breadcrumbs

• canola oil for deep frying

  For the Sauce:

• 1 cup water

• 1 tbsp potato starch

• 1 tbsp mirin

• 1 tbsp soy sauce

• 1 tsp dashi powder

• 2 eggs

Instructions:

1. Season the pork with salt and pepper.

2. In a bowl, whisk the egg, then add water and flour to create a smooth batter.

3. Place Panko breadcrumbs on a tray or plate.

4. Dip each pork loin into the batter, ensuring even coating. Coat the battered pork with panko breadcrumbs.

5. Heat canola oil in a pan over medium heat.

6. Deep fry each pork loin until golden brown and crispy.

7. In a pot, combine water, potato starch, mirin, soy sauce, and dashi powder. Mix well and turn on the heat to low. Stir the sauce mixture until it thickens.

8. Beat two eggs and slowly pour them into the thickened sauce while stirring continuously.

9. In a serving bowl, place cooked rice. Arrange the crispy pork katsu on top. Pour the luscious sauce over the katsu and rice.

---

What is Ankake?

Ankake" (あんかけ) is a Japanese term used to describe a style of sauce that has a thick, starchy consistency. The word "ankake" can be translated to "thick sauce" in English. This type of sauce is commonly used in Japanese cuisine to add flavor and texture to various dishes.

Ankake sauce is typically made by combining ingredients such as water, starch (such as potato starch or cornstarch), soy sauce, mirin (sweet rice wine), and other seasonings. The starch in the sauce acts as a thickening agent, giving it a glossy and dense texture. The consistency of ankake sauce can vary, ranging from a moderately thick sauce to a more gelatinous and sticky texture.

In the context of the Katsudon recipe you provided, the starchy sauce mentioned in the instructions is likely an ankake sauce. It adds a unique twist to the traditional Katsudon by providing a thick and flavorful coating for the crispy pork katsu. This variation in sauce contributes to the dish's overall taste and texture, creating a memorable culinary experience.