Donkasu is Korean style pork cutlet.
Donkasu used to be very fancy food when I was a little kid.
Growing up, I always asked my parents to take me to a Donkasu restaurant for my birthday or a special occasion.
I think it was one of the first western style food that is served in a nice restaurant.. where classical music playing and waiters are dressed up with suits, food comes out as a course meal and you get to use knife and fork to eat food with a napkin on your chest or knees- which makes us feel very special, since Koreans use spoons and chopsticks daily meal.
Now days, it’s not that special or fancy food any more, but I still cherish those special memories…
As my memories, Donkasu always served with some cabbage salad, choice of rice or dinner roll, sweet pickles and sometimes macaroni salad.
The brown sauce on top of Donkasu was always one of my mystery foods that I have no ideas what’s in it but I love it! lol
It is a bit different then Western style brown sauce or demi glace sauce, because it made to completely fit in Korean taste.
It’s tastes like savory, sweet and sour demi grace sauce.
Hope you guys give this heart warming Korean style pork cutlet recipe, Donkasu at home!
Oh, by the way, if the meat is too big, you can definitely do half of the size!!
For the Sauce
- 3 Tbsp unsalted butter
- 1/3 cup small diced onion
- 3 Tbsp all purpose flour
- 1/2 cup chicken stock
- 1/2 cup worcestershire sauce (recommended Japanese Bulldog brand)
- 1/2 cup ketchup
- 2 Tbsp heavy cream or whole milk
- 2 Tbsp sugar
- pinch of salt and pepper
For Pork Cutlet
- 2 pieces of 8 oz thick cut boneless pork chops (approximately 1-inch thick)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 cup all purpose flour
- 3 eggs, beaten
- 4 cups panko bread crumbs, combined with 4 Tbsp water
- Frying oil
For the Garnishes
- cooked warm rice, black sesame seeds
- shredded cabbage with pink dressing (Mix equal amount of mayo and ketchup)
- dinner roll
- Heat a large skillet over medium low heat; add butter and let it melt. Add small diced onion and sauté until onion is soften, about 5 minutes. Add flour and sauté until roux turns into brown color, about 5 to 7 minutes. Meanwhile, combine chicken stock, worcestershire sauce, ketchup and heavy cream in a mixing bowl.
- Pour sauce mixture into pan and whisk to combine. Season sauce with sugar, salt and pepper. Bring it to soft boil and simmer for 3 to 5 minutes, or until thicken. Stir occasionally. This sauce will last 7 days in a fridge. If you are serving it right away, keep it warm and let’s move on the pork cutlet.
- Butterfly thick pork chops and season each pork chops 1/2 tsp of salt, pepper and garlic powder, both side. Lay pork chops in between two pieces of plastic wrap if you prefer(not necessary), then pound them using a meat tenderizer or back of knife. Flatten them about 12-inch wide piece. We seasoned pork chops first before pounding, so all the seasoning will get inside of meat.
- Prepare flour, beaten eggs and panko in a baking sheet.
Dust flattened pork in flour, shake off excess then dip in beaten eggs and coat evenly. Finally coat evenly with prepared panko, by pressing down panko slightly on to meat.
- Heat frying oil over 350°F (Make sure your frying pan is wide/big enough for the size of pork cutlet.)
Deep fry pork cutlets 1 piece at a time 2 to 3 minutes each side, or until fully cooked inside and golden brown crispy outside. You can also pan fry or shallow fry if you prefer. In that case, cooking time might extend slightly. Remove donkasu from oil and place on a paper towel lined plate and repeat with rest pork.
- Transfer donkasu to a serving plate and arrange a scoop of rice (top with black sesame seeds), shredded cabbage (top with pink dressing), some pickles and dinner roll. Pour brown sauce as much as you like, and serve immediately. Enjoy!