Easiest Way to Make Appetizing Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

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 to make at home! Pour egg mixture on top of cutlet and around broth.

Easiest Way to Make Appetizing Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)
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 (Japanese Fried Pork Cutlet and Eggs Rice Bowl) Katsudon (Japanese Fried Pork Cutlet and Eggs Rice Bowl) Cook tonkatsu, simmer briefly with beaten eggs in a mixture of soy sauce, sake, mirin and dashi, scoop out the meat, eggs and sauce, pour over rice and you get katsudon — Japanese fried pork cutlet and eggs rice bowl. You can have Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps. Here is how you achieve it.

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

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

Katsudon is served with the pork cutlet served in a bowl, on top of the rice. The word "donburi" (丼) literally means rice bowl after all. The pork cutlet is cooked together with the egg, but it doesn't lose too much crispiness because the egg is not fully cooked. The katsu and egg are then placed on top of the rice.

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..

A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. The name " katsu-don " (カツ丼) came from two words, " tonkatsu " (トンカツ, deep fried crumbed pork cutlet) and " donburi " (丼, large bowl). Katsudon (Pork Cutlet Rice Bowl) 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. Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight Variations of katsudon can. Place the cut up pork cutlet on top leaving at least a quarter inch between the slices, and cover with a beaten egg.

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