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Katsudon stuffed with umeboshi pickled plum served, mouth-watering golden brown meats.
Crispy panko-breaded pork loin filled with tangy umeboshi paste

Umeboshi stuffed katsudon

Author: Flavelo
Recipes Main Courses
Tonkatsu (fried pork cutlet) is one of the most famous 'Western-style' (yoshoku) dishes in Japanese cuisine. In this special version, umeboshi – the Japanese salty-sour pickled plum – is placed inside the meat, exploding as a surprise in the mouth. The fatty fried meat and the sharp acidity of the plum create a perfect contrast, refreshing every bite.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 780 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Meat mallet
  • Deep frying pan for frying
  • 3 plates for breading

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Wash the rice thoroughly and cook in double the amount of water. Leave covered to steam.

Tip: Japanese rice is best when slightly sticky but not mushy.
2 ✓

Cut a deep pocket into the side of the meat slices (be careful not to cut all the way through). Scrape out the flesh of the umeboshi or chop into a paste and spread inside the meat. Close the opening.

Tip: If the meat opens up, you can secure it with a cocktail stick. The acid of the umeboshi also tenderises the meat from the inside (enzymatic effect).
3 ✓

Salt and pepper the meat on the outside. Bread it: roll in flour (shake off excess), dip in beaten egg, finally roll in Panko breadcrumbs, pressing down well.

Tip: Flour sticks to meat, egg to flour, crumbs to egg. If you skip a step, the coating falls off during frying.
4 ✓

Heat the oil to 170-180°C. Fry the meat for 3-4 minutes on each side until deep golden brown. Remove and drain on a wire rack.

Tip: If the oil is too cold, the coating absorbs it. If too hot, it burns but the meat remains raw. Cooling on a rack prevents steam from softening the coating.
5 ✓

Cut the meat into strips (easier to eat with chopsticks). Serve on top of hot rice, drizzle generously with Tonkatsu sauce.

Tip: Traditionally, a little shredded cabbage is served alongside to aid digestion.

Recipe FAQ

What is Umeboshi?
Japanese plum preserved in salt and coloured with shiso leaves. Very salty and sour, so use sparingly.
What makes the breading crispy?
Use Panko breadcrumbs instead of ordinary breadcrumbs! The splintered structure of Panko absorbs less oil and stays airier.

Ingredients

  • 2 slices Pork loin (boneless)
  • 3 whole Umeboshi (Japanese pickled plum, pitted)
  • 300 g Rice (short grain)
  • 50 g Plain flour
  • 2 whole Eggs
  • 100 g Panko breadcrumbs
  • 4 tbsp Tonkatsu sauce (or thick Worcestershire based sauce)
  • 500 ml Oil for frying
  • 1 pinch Salt
  • 1 pinch Pepper