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  7. Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)

Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice) ｜ Our Regional Cuisines

  • Okayama Prefecture

    Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)

Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)

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  • Demi Katsu Don (Demi-glace Sauced Pork Cutlet on Rice)

    Okayama Demi-katsu Don Support Team

  • Main lore areas

    Okayama City

  • Main ingredients used

    Rice, Pork, Cabbage

  • History/origin/related events

    Okayama Demikatsu Don,” a local bowl in Okayama, features freshly fried pork cutlet topped with piping hot demi-glace sauce. It is said to have been created by the founder of the longstanding Okayama restaurant “Ajitsukasa Nomura.” Impressed by the taste of demi-glace sauce in Tokyo hotels, the founder wondered if it could be utilized in his own restaurant. In Okayama, some regions also refer to green peas as "Alaska," and these "Alaska" peas add a colorful touch, evoking a nostalgic Western-style dish. The demiglace sauce and toppings, such as raw egg and green peas, are distinctive points of "Okayama Demikatsu Don," and each restaurant puts its own unique spin on them, offering variations like "Demikatsu," "Domikatsu," or "Western-style katsu," contributing to the rich diversity of this dish.

  • Opportunities and times of eating habits

    "Okayama Demikatsu Don" is served at restaurants mainly in Okayama City and is enjoyed by a wide range of age groups throughout the year.

  • How to eat

    Bread pork with breadcrumbs and fry it. Place cabbage on top of rice, put freshly fried tonkatsu on it, pour demiglace sauce, and add raw egg and green peas as toppings.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    You can enjoy "Okayama Demi Katsu Don" at around 30 restaurants in Okayama city and its surroundings. The "Okayama Demi Katsu Don Support Team" has been formed to promote and share information about these restaurants through their website. They also participate in various activities, including joining the B-1 Grand Prix, a local gourmet festival.

RECIPE

Ingredients (2 servings)

  • Rice 1 cup
  • Pork loin 2 slices
  • Cabbage 40g
  • Salt A little
  • Pepper A little
  • Wheat flour 2 tbsp.
  • Egg 1
  • Bread crumbs 40g
  • Frying oil As needed
  • [Sauce] Demi-glace sauce 300g
  • [Sauce] Red wine 2 tbsp.
  • [Sauce] Worcestershire sauce 1 and 1／3 tbsp.
  • [Sauce] Ketchup 1 and 1／3 tbsp.
  • [Sauce] Sugar 2 tsp.
  • [Sauce] Consommé 2 tsp.

How to cook

  • 1. Cook the rice.

  • 2. Julienne the cabbage.

  • 3. Trim the pork loin, pound it well, sprinkle salt and pepper on both sides to marinate.

  • 4. Beat the egg.

  • 5. Coat the pork loin with wheat flour, egg, and breadcrumbs in that order.

  • 6. Deep-fry the pork loin in oil at 170°C for about 3-5 minutes.

  • 7. Remove from the oil, let it continue cooking in the residual heat for about 5 minutes, then cut into bite-sized pieces.

  • 8. Mix the [Sauce] ingredients and heat over medium heat.

  • 9. Place the cooked rice on a plate, top with cabbage and pork loin, and generously pour the sauce.
    Optionally, sprinkle green peas to taste (not specified in the quantities).

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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