Katsudon (Deep Fried Pork Cutlets Rice Bowl) カツ丼

Method10 steps · about 20 min

1. 1

   Step 1: Thinly slice the onion (1/4) and cut the Tonkatsu (1 piece) into 1.5 cm (0.6inch) wide slices.

   Uses 1/4 onion Onion · 1 piece Tonkatsu

2. 2

   Step 2: Lightly beat the one egg in a bowl and set aside. Use a pasteurised egg if you want the source’s softly set/runny finish.

   Uses 1 egg egg

3. 3

   Step 3: Pour Dashi stock (1/4 cup) in a shallow frying pan and bring it to boil over medium heat.

   Uses 1/4 cup Dashi stock

4. 4

   Step 4: Add sliced onion and cook till the onion softens.

   Uses Boiling dashi · Thinly sliced onion

   
5. 5

   Step 5: Add Mirin (1/2 tbsp), Sugar (1/2 tbsp) and Soy sauce (1 tbsp) and cook it for a few minutes.

   Uses Dashi with softened onion · 1/2 tbsp Mirin · 1/2 tbsp Sugar · 1 tbsp Soy sauce

6. 6

   Step 6: Add the sliced prepared tonkatsu to the seasoned onion broth and heat it through. If using a refrigerated leftover, heat it to 74°C (165°F) before adding the egg. Pour the beaten egg over the hot cutlet.

   Uses Sweet soy-seasoned dashi and onion · Sliced prepared tonkatsu · One lightly beaten egg

   
7. 7

   Step 7: Cook gently for another couple of minutes. With a pasteurised egg, you may stop at the source’s softly set finish. With a standard egg, continue until fully set and cooked through, reaching 71°C (160°F) for the egg-containing mixture.

   Gently cook the egg over the hot cutlet · 2 minUses Hot tonkatsu and poured egg in onion sauce

8. 8

   Step 8: Serve rice (1 1/2 cups) in a large rice bowl.

   Uses 1 1/2 cups Cooked rice

9. 9

   Step 9: Slide the Tonkatsu and egg and sauce over the rice.

   Uses Large bowl of 1½ cups cooked rice · Cooked tonkatsu, egg and onion sauce

   
10. 10

    Step 10: Top with the measured ½ tablespoon chopped scallions, or the source’s mitsuba alternative, and serve.

    Uses Assembled katsudon bowl · 1/2 tbsp green topping