Japanese Katsudon

Method3 steps · about 30 min

1. 1

   Step 1: Peel and slice the large onion (1 large) and slice the already-cooked breaded tonkatsu pork fillet (1). Heat all the vegetable oil (1 tsp) in a pan and fry all the sliced onion until golden. Place the sliced ready-cooked tonkatsu in the centre. Separately stir all the measured vegetable stock (150 ml), sauce soy, mirin (1 tsp) and sugar (1 tsp) together, then pour three-quarters of this actual mixed sauce around the cutlet, setting the unused quarter aside.

   Uses 1 tsp vegetable oil · 1 large onion, sliced in step 1 · 1 already-cooked breaded tonkatsu pork fillet, sliced in step 1 · 150 ml prepared vegetable stock · 1 tbsp soy sauce for the mixed sauce · 1 tsp mirin · 1 tsp sugar

2. 2

   Step 2: Let the actual sauce sizzle gently around the onion and tonkatsu for about two minutes until it thickens slightly and the ready-cooked pork reheats. Continue as needed until the leftover cutlet is thoroughly hot at 74°C / 165°F throughout.

   Reheat cooked tonkatsu in onion and sauce · 2 minUses The actual cutlet/onion pan with only the three-quarter sauce portion

3. 3

   Step 3: Beat both large eggs (2 large) and pour them around the actual reheated tonkatsu. Cook gently for two to three minutes until the eggs are fully cooked and set, reaching 71°C / 160°F, extending cooking if needed. Meanwhile warm the already-cooked rice (200 g) thoroughly to 74°C / 165°F and wash and finely chop the chives. Divide the actual hot rice between two bowls, top each with half the cooked egg, onion and tonkatsu mixture, add the prepared chives and serve immediately. Drizzle a little of the separate optional serving soy on top only if wanted.

   Cook beaten eggs until fully set · 3 minUses All the actual hot cutlet/onion mixture · 2 large eggs, beaten in step 3 · 200 g already-cooked rice, warmed in step 3 · Fresh chives to serve, washed and finely chopped in step 3 · A little extra soy sauce to drizzle when serving, if desired