Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, katsudon (japanese pork cutlet and egg rice bowl). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is something that I have loved my whole life. They are nice and they look wonderful.

Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. In Japanese culture, katsudon is considered soul food—the symbol of a tasty warm meal that can melt even the coldest part of your heart. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook katsudon (japanese pork cutlet and egg rice bowl) using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):
  1. Make ready 2 tonkatsu
  2. Make ready 1/2 cup dashi stock
  3. Take 2 tbsp. soy sauce
  4. Prepare 2 tsp. Mirin
  5. Get 2 large eggs
  6. Take 1/2 onion
  7. Make ready 2 servings steamed rice

Katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). A bowl of rice topped with tonkatsu, onion and beaten egg, cooked in dashi with sweet soy sauce. Japanese people call deep fried crumbed pork cutlet "tonkatsu".

Steps 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.

Katsuretsu can be beef, pork or Tonkatsu for Katsu-don. There is no difference between the tonkatsu used in katsudon and tonkatsu. 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. If you imagine a meat dish, a vegetable stir-fry and an omelette colliding over a bowl of rice into a delicious mess, and you'll have a pretty good. Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice bowl of your dream!

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