Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Katsudon カツ丼 (Japanese Pork Cutlet Rice Bowl)

Ingredients:

1 Tonkatsu (Pork Cutlet)

1/4 cup Dashi Broth

1 tbsp Japanese Soy Sauce

1/2 tbsp White Sugar

1/2 tbsp Sake

1/2 Tbsp Mirin (Cooking Wine)

1~2 Fresh Eggs

1 small Onion, sliced thinly

1 stalk (15 cm) Green Onions or Leek, chopped

1 bowl of Steamed White Rice
1 tbsp Canola Oil

1/4 sheet Nori (Roasted Seaweed),sliced thinly

Instructions:

Cut the Tonkatsu into strips set aside.

Prepare the dashi mixture.

In a small bowl, combine the dashi, soy sauce, sugar, sake, and mirin. 

Beat the Egg/s.

In a separate bowl, add the egg/s, then lightly beat.

Cook the Katsudon.

In a small hot frying pan, add-in the oil; then add-in the onions.

Sauté until they are fragrant and start to turn translucent.

Pour the dashi mixture over the onions, then place the tonkatsu into the onions.

Cook at medium heat until boiling, the reduce heat to low-medium and allow the mixture to simmer.

Drizzle the egg over everything. Cover with a lid and cook for 1 minute.

Sprinkle chopped green onions on top. Turn off the heat.

Slide Tonkatsu with the egg and sauce over rice in a bowl. 

Sprinkle Nori on top before serving. Serve the katsudon immediately.

Happy Cooking!!