Katsudon Recipe

Method5 steps · about 15 min

1. 1

   Step 1: Start with one fully cooked, still-warm pork tonkatsu (1) and hot steamed rice prepared separately. Cut the tonkatsu into strips and set aside.

   Uses 1 fully cooked pork tonkatsu, still warm

2. 2

   Step 2: In a small frying pan, combine 1/4 cup ready bonito dashi, 1 tablespoon soy sauce, and 1/2 tablespoon each sugar, sake (1/2 Tbsp) and mirin (1/2 Tbsp). Bring to a boil over medium heat, then reduce to low-medium. If using the optional thinly sliced brown onion, add it to the broth and gently simmer until tender before adding the pork.

   Uses 1/4 cup ready bonito dashi · 1 Tbsp soy sauce · 1/2 Tbsp sugar · 1/2 Tbsp Sake · 1/2 Tbsp Mirin · Thinly sliced brown onion, optional

3. 3

   Step 3: Add the tonkatsu strips to the hot broth. Beat both eggs (2) in a small bowl and pour over the pork. Cover and gently simmer for 1 minute, then check; continue as needed until the eggs are fully set and the cooked pork is hot throughout. Sprinkle with optional chopped green onions.

   Check covered egg after 1 minute · 1 minUses Cut cooked tonkatsu · Hot seasoned dashi broth · 2 eggs · green onions (chopped (optional))

4. 4

   Step 4: Put hot steamed rice in one serving bowl. Slide all the tonkatsu, set eggs and broth from the pan over the rice.

   Uses Steamed rice, cooked and hot, for one bowl · Cooked tonkatsu, egg and broth

5. 5

   Step 5: Top the finished rice bowl with optional shredded nori and serve immediately.

   Uses Katsudon rice bowl · Nori roasted seaweed (shredded (optional) )