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.
Servings 1 person
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.
