Easiest Way to Prepare Tasty Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl). Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. In Japanese culture, katsudon is considered soul food—the symbol of a tasty warm meal that can melt even the coldest part of your heart. How to make Japanese pork cutlet and egg rice bowl.

Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to I would suffer through plates of teriyaki and bowls of plain udon, as I watched the rest of my family dig into their raw fish, which I considered extremely. You can cook Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

1. You need 2 of tonkatsu.
2. You need 1/2 cup of dashi stock.
3. You need 2 tbsp. of soy sauce.
4. Prepare 2 tsp. of Mirin.
5. Prepare 2 of large eggs.
6. It's 1/2 of onion.
7. You need 2 of servings steamed rice.

A bowl of rice topped with tonkatsu, onion and beaten egg, cooked in dashi with sweet soy sauce. Japanese people call deep fried crumbed pork cutlet "tonkatsu". Katsuretsu can be beef, pork or Tonkatsu for Katsu-don. There is no difference between the tonkatsu used in katsudon and tonkatsu.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) step by step

1. Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ).
2. Slice onion, and lightly beat the eggs and set aside..
3. Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens..
4. Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot..
5. Slice your tonkatsu into pieces and place on top of the onions..
6. Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set..
7. Serve over bowls of steamed rice..

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. If you imagine a meat dish, a vegetable stir-fry and an omelette colliding over a bowl of rice into a delicious mess, and you'll have a pretty good. Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). Katsudon is a bowl of rice topped with tonkatsu cooked in a mixture of egg, onions and broth.