Japanese Katsudon

Fried pork cutlet served over a bed of rice and topped with an egg and onion sauce

Japanese
Main

922

Calories

100 g

Carbs

39 g

Fat

46.5 g

Protein

Japanese Katsudon

Method

STEP 1

Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.

STEP 2

Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

Ingredients

Vegetable Oil

Vegetable Oil

1 tbs

Onion

Onion

1 large

Pork

Pork

1 chopped

Vegetable Stock

Vegetable Stock

150ml

Soy Sauce

Soy Sauce

1 tbs

Sushi Rice

Sushi Rice

200g

Chives

Chives

Chopped

Egg

Egg

2 Beaten

Sugar

Sugar

1 tsp

Mirin

Mirin

1 tsp

logo

Go on,
come get involved.

apple store logo

Android coming later this year!

© 2023 by

studio.gold

logo