Japanese Katsudon
A comforting Japanese katsudon: crispy pork cutlet simmered in a sweet-savory sauce with onions and soft-cooked egg, served over steaming sushi rice and topped with chives.
Servings
4
Difficulty
Easy
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Ingredients
main
- 1 tbsp vegetable oil
- 1 pcs onion
- 1 pcs pork (tonkatsu)
- 150 ml vegetable stock (dashi)
- 1 tbsp soy sauce
- 1 tsp mirin
- 1 tsp sugar
- 2 pcs eggs (beaten)
- 200 g sushi rice (cooked)
- pcs chives (chopped)
Directions
- Heat the oil in a pan and fry the sliced onion until golden brown.
- Place the pork tonkatsu in the middle of the pan.
- Mix the stock, soy sauce, mirin and sugar and pour about three quarters of the mixture around the tonkatsu.
- Sizzle for a couple of minutes so the sauce thickens slightly and the tonkatsu reheats.
- Pour the beaten eggs around the tonkatsu and cook 2–3 minutes until the egg is set but still slightly runny.
- Divide the rice between two bowls and top each with half the egg and tonkatsu mixture.
- Sprinkle with chopped chives and drizzle extra soy if desired before serving.