Katsudon (pork tonkatsu rice bowl). Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Katsudon is hearty compared to other donburi, but the taste is so good that you will not mind the extra calories from deep-frying the tonkatsu. 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.

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 The results of this katsudon recipe were great-the crispy pork, paired with the slightly sweet mixture of egg and onion, all smushed into a pile of rice? Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. 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)

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

The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice Are you a big fan of Japanese deep-fried pork cutlet Tonkatsu? A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce.

Katsudon (pork tonkatsu rice bowl) step by step

In a large saucepan add the sliced onions..
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)..
When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat..
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..
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..

There is no difference between the tonkatsu used in katsudon and tonkatsu as a main dish. Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice. It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm. Tonkatsu is a Japanese pork cutlet that's deep-fried to crispy goodness. Combine that with egg and a special sauce and you get a dish called Katsudon!