Katsudon

Japanese fried breaded pork cutlet (tonkatsu) joins eggs in sweet-salty broth, and the combo goes over a bowl of rice. It’s hard not to fall in love with Japanese food with dishes like katsudon.

Cook’s notes

Is it difficult to cook katsudon? I wouldn’t say so but it definitely makes things simpler if you’re already familiar with basic Japanese cooking. If you’ve cooked tonkatsu and oyakodon in the past, cooking katsudon should be a breeze.

It makes cooking easier too if you keep things organized. Cook your tonkatsu and rice at the same time. Rest the fried pork cutlets on a rack. Don’t stack them to prevent steam build up. That way, the crust stays crisp while you cook the eggs.

The cook time specified below presumes that you have already cooked your tonkatsu.

We like the eggs to be just cooked for our donburi dishes. Soft and barely set. If you prefer them to be firmer and more thoroughly cooked, cook them for 30 seconds longer.

Katsudon

Prep: 5

Cook: 7

Total: 12

Servings: 1 person

Course: Main Course

Cuisine: Japanese

Label: Rice bowl

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Ingredients

½ cup dashi
2 tablespoons mirin
2 tablespoons sake
2 tablespoons Japanese soy sauce
1 onion very thinly sliced
2 tablespoons finely sliced scallions divided
2 whole eggs lightly stirred
1 cooked tonkatsu cut into slices
hot cooked rice in a bowl

Instructions

In a wide shallow pan, boil the mirin, sake, soy sauce, sugar, dashi, sliced onion and half of the scallions over medium heat. Cook until the onion slices are softened, about three minutes.
Pour the beaten eggs over the broth.
Lay the sliced tonkatsu on top and boil for about half a minute to allow the eggs to stick to the bottom and sides of the pork as they cook.
Slide the contents of the pan over rice in a bowl.
Sprinkle with the remaining scallions (and toasted sesame seeds, optionally) and serve your katsudon immediately.