Recipe: Appetizing Katsudon (pork tonkatsu rice bowl)

Katsudon (pork tonkatsu rice bowl). Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. 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.

Working one pork slice at a time, coat a slice of pork with flour. 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! You can have Katsudon (pork tonkatsu rice bowl) using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Katsudon (pork tonkatsu rice bowl)

1. It's of Katsudon sauce:.
2. It's 1/2 of brown onion, finely sliced.
3. Prepare 4 tablespoons of water.
4. Prepare 2 tablespoons of soba noodle sauce or 1/4 teaspoon dashi powder.
5. It's 2 tablespoons of light soy sauce.
6. Prepare 2 tablespoons of mirin.
7. It's 1 tablespoon of white sugar (caster or granulated).
8. It's 2 of cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two).
9. Prepare 6 of eggs, beaten (use more or less depending on preference, divide quantity into two).
10. You need of Garnish:.
11. It's 1/2 of spring onions, finely sliced.
12. Prepare of Sprinkle black sesame seeds, optional.

Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice. 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. Katsu-don (カツ丼), is a very filling main dish. A bowl of rice topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg, cooked in dashi with sweet soy sauce.

Katsudon (pork tonkatsu rice bowl) instructions

1. In a large saucepan add the sliced onions..
2. Then to the onions add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar on medium heat. Stir continuously until sugar has dissolved. Cover with a lid and bring to a boil *Note: this makes 1 serving (each katsudon needs to be done one by one)..
3. When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat..
4. While it's cooking, beat the eggs. Then pour beaten eggs over the tonkatsu and add the spring onions. Cover saucepan with lid again and simmer between 20-30 seconds. Or until the eggs are cooked to your preference..
5. In the meantime while the eggs cook, place rice in a large deep bowl. Then place the pork cutlet and egg mixture over the steamed rice. Sprinkle a few slices of spring onions and black sesame seeds (optional) over the katsudon. Serve and eat immediately while hot..

In this recipe you get two recipes - how to make tonkatsu and how to make katsu-don. Prep Time and Cook Time include time to make tonkatsu. Katsudon is shortened version of the words "Tonkatsu Donburi," which, from what I can tell, means tonkatsu = panko breaded fried meat and donburi = rice bowl. I'll tell you one thing, it certainly is delish! Check out the international isle at the supermegamarket of choice.