Katsudon (Japanese Pork Cutlet and Egg Rice Bowl). Cups, bowls, plates, vases, utensils, and more! 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!
Ingredients of Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)
- You need 2 of tonkatsu.
- It’s 1/2 cup of dashi stock.
- It’s 2 tbsp. of soy sauce.
- You need 2 tsp. of Mirin.
- It’s 2 of large eggs.
- It’s 1/2 of onion.
- It’s 2 of servings steamed rice.
Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging. Working one pork slice at a time, coat a slice of pork with flour. Shake off excess flour, then place it in the egg to coat all over. On the other hand, katsudon is served with the pork cutlet served in a bowl on top of the rice.
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) step by step
- Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ).
- Slice onion, and lightly beat the eggs and set aside..
- Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens..
- Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot..
- Slice your tonkatsu into pieces and place on top of the onions..
- Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set..
- Serve over bowls of steamed rice..
The pork cutlet is cooked together with the egg, 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. One of my children's favourites, Katsu-don (カツ丼) is a very filling main dish. 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).