Katsudon (Pork Cutlet Rice Bowl)

Method8 steps · about 15 min

1. 1

   Step 1: Break all THREE eggs into a bowl and mix just until the yolks are broken, leaving some separate areas of white and yolk.

   Uses 3 large eggs

   
2. 2

   Step 2: In another bowl, stir together all ⅓ cup ready dashi stock, 2 teaspoons sugar, 1 tablespoon soy sauce, 1 tablespoon sake and ¼ teaspoon potato starch.

   Uses ⅓ cup prepared dashi stock · 2 teaspoons granulated sugar · 1 tablespoon soy sauce · 1 tablespoon sake · 1/4 teaspoon potato starch

3. 3

   Step 3: Heat all 2 teaspoons vegetable oil in a nonstick frying pan over medium-high heat. Add all 90 g sliced onion and sauté until soft and just starting to brown.

   Uses 2 teaspoons vegetable oil · 90 g onion (about half a small onion), thinly sliced

   
4. 4

   Step 4: Push the cooked onions towards the edge of the pan. Put all 380 g already cooked tonkatsu in the center, cutting it into serving strips first if desired.

   Uses Sautéed onions and oil · 380 g already cooked tonkatsu (one thick cutlet or two thinner ones)

5. 5

   Step 5: Stir the prepared dashi sauce again to suspend the starch, pour all of it around the cutlet, cover and simmer for an initial 1 minute to start thickening and reheating. If using refrigerated leftover tonkatsu, continue heating until its center reaches 74°C; the one-minute checkpoint alone does not establish that it is reheated.

   Initial covered simmer 1 minute · 1 minUses Cooked tonkatsu with sautéed onions · Prepared dashi sauce with starch

   
6. 6

   Step 6: Uncover and carefully turn the cutlet strips with a spatula so the sauce coats both sides, keeping the onions and sauce in the pan.

   Uses Hot tonkatsu, onions and thickened sauce

7. 7

   Step 7: Pour all the lightly mixed eggs over and around the hot tonkatsu and sprinkle on all the chopped scallion (1). Cover and steam gently until the egg is set throughout; the center of the egg mixture should reach 71°C before serving.

   Uses Turned tonkatsu in onion sauce · Lightly mixed eggs · 1 scallion, chopped, for garnish

   
8. 8

   Step 8: Have the TWO bowls of separately cooked rice hot and ready. Divide all the tonkatsu, egg and onion mixture between them and drizzle over all sauce remaining in the pan. Serve immediately.

   Uses 2 bowls already cooked short-grain rice, hot for serving · Cooked tonkatsu, egg, scallion, onion and remaining sauce