Quick and Easy Recipe: 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) You can have Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 easy ingredients and 7 simple steps. Here is how you cook it.

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

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

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..