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

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We hope you got insight from reading it, now let’s go back to katsudon (japanese pork cutlet and egg rice bowl) recipe. To cook katsudon (japanese pork cutlet and egg rice bowl) you need 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
  1. Get 2 tonkatsu
  2. You need 1/2 cup dashi stock
  3. You need 2 tbsp. soy sauce
  4. Prepare 2 tsp. Mirin
  5. Provide 2 large eggs
  6. Take 1/2 onion
  7. Provide 2 servings steamed rice
Steps to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
  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.

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