Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Katsudon (Japanese Pork Cutlet and Egg Rice Bowl). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Recipe.
You can have Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)
- Make ready 2 of tonkatsu.
- It’s 1/2 cup of dashi stock.
- Prepare 2 tbsp. of soy sauce.
- It’s 2 tsp. of Mirin.
- It’s 2 of large eggs.
- Prepare 1/2 of onion.
- You need 2 of servings steamed rice.
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) step by step
- Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ).
- Slice onion, and lightly beat the eggs and set aside..
- Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens..
- Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot..
- Slice your tonkatsu into pieces and place on top of the onions..
- Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set..
- Serve over bowls of steamed rice..