Recipe: Appetizing Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl). Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy There was a time when my fish-averse younger self had very few options at a Japanese restaurant. I would suffer through plates of teriyaki and bowls of.

This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. 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. A bowl of rice topped with tonkatsu, onion and beaten egg, cooked in dashi with sweet soy sauce. You can have Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps. Here is how you achieve that.

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. You need 2 tsp. of Mirin.
5. You need 2 of large eggs.
6. It's 1/2 of onion.
7. It's 2 of servings steamed rice.

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 is one of the most popular ways of eating tonkatsu in Japan, but it hasn't quite caught on abroad as much.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) instructions

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..

I think it's because of the idea of. 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. Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream! Learn how to make the best crunchy cutlet without deep frying.