Katsudon. Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.
Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth and placed over rice.
Don (donburi) means a bowl, and Donburi dishes are a popular kind of casual rice dish in Japan.
Because you have to prepare Tonkatsu first, it is a little bit of work involved since you cannot cook everything in one pan.
You can cook Katsudon using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Katsudon
- It's 1/2 of Onion.
- It's 1/3 of leek.
- It's 100 ml of Dashi.
- You need 20 ml of Soy sauce.
- You need 20 ml of mirin.
- You need 2 teaspoons of sugar.
- You need 3 of eggs.
- It's of Katsu(deep fried pork).
If you've never heard of it, Katsudon is basically katsu (a pork chop breaded with panko and fried) over rice with onion and egg. It was awesome, and it became my go-to choice whenever I went to a Japanese place-a fish-less, teriyaki-less haven. Make the Tonkatsu: Season the pork steak slices with salt and pepper. Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.
Katsudon instructions
- Slice onion and leek.
- Cook onions in dashi, soy sauce, mirin and sugar for 2 minutes..
- Add Katsu and leek and beaten eggs on top.
- Cook until eggs are cooked to your preference. If you like it to be quite raw, use good eggs..
- Pour it on top of rice.
Working one pork slice at a time, coat a slice of pork with flour. Shake off excess flour, then place it in the egg to coat all over. Meanwhile beat the eggs in a large bowl. Mix flour, salt and pepper in a plate and pour panko in another plate. Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko.
