Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, katsudon (japanese pork cutlet and egg rice bowl). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is something which I’ve loved my whole life.

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! Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging.

To begin with this particular recipe, we have to prepare a few components. You can have katsudon (japanese pork cutlet and egg rice bowl) using 7 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):

1. Take tonkatsu
2. Make ready dashi stock
3. Prepare soy sauce
4. Take Mirin
5. Take large eggs
6. Make ready onion
7. Prepare servings steamed rice

Katsudon is hearty compared to other donburi, but the taste is so good that you will not mind the extra. 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. The star of this recipe is the crispy fried pork cutlet, which is super easy to make and when thrown on top of rice along with a tasty sauce makes for a quick and easy meal in a bowl! Meanwhile, beat together eggs and scallions in a small bowl.

Instructions 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.

Pour egg mixture on top of cutlet and around broth. Slide broth, egg, and chicken out on top of a bowl of rice. 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. Recipe When I'm at home though, I'm all about simple, nourishing meals that titillate the tastebuds without much effort in the kitchen. Katsudon (Japanese Fried Pork Cutlet and Eggs Rice Bowl) Cook tonkatsu , simmer briefly with beaten eggs in a mixture of soy sauce, sake, mirin and dashi, scoop out the meat, eggs and sauce, pour over rice and you get katsudon — Japanese fried pork cutlet and eggs rice bowl.

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