Katsudon (Pork Cutlet Rice Bowl)
User Reviews
4.9
16 reviews
Excellent
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 bowl
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Course
Main Course
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Cuisine
Japanese
Katsudon (Pork Cutlet Rice Bowl)
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Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan.
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Ingredients
- 3 large egg
- ⅓ cup dashi stock (or chicken stock)
- 2 teaspoons granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon sake
- ¼ teaspoon potato starch
- 2 teaspoons vegetable oil
- 90 grams onion (thinly sliced about ½ small )
- 380 grams pork cutlet 1 very thick cutlet or 2 thinner ones, tonkatsu style
- 1 scallion (chopped, for garnish)
- 2 bowls short-grain rice cooked
Instructions
- Break the eggs into a bowl and mix until the yolks are broken, but there are still separate areas of white and yolk.
- Add the dashi, sugar, soy sauce sake and potato starch to a bowl and stir to combine.
- Add the oil and onions to a non-stick frying pan over medium high heat and saute the onions until soft and just starting to brown.
- Push the onions to the edge of the pan and add the tonkatsu in the center.
- Pour the sauce around the cutlet and cover for 1 minute to let the sauce thicken and the katsu reheat.
- Remove the lid and flip the katsu over using a spatula. This ensures the katsu is well seasoned on both the top and bottom.
- Pour the egg all over and around the katsu and sprinkle on the green onions. Cover and steam until the egg is just a little less cooked than you want. Personally I like my egg creamy, so I let it steam until the egg is set on the bottom but still a little runny on top. By the time it gets to the table, the residual heat cooks it to a creamy custard texture.
- Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top.
Genuine Reviews
User Reviews
Overall Rating
4.9
16 reviews
Excellent
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