Katsudon is made of tonkatsu (fried pork cutlet) cooked with eggs simmering in sweet and savory broth and served over rice. A perfect delicious rice bowl that you’ll find hard to resist.
This is another recipe that I tried from Everyday Harumi cookbook by Harumi Kurihara. She shared that the word katsudon comes from tonkatsu, a deep-fried pork cutlet, and donburi, the word for a bowl of rice with an added ingredient on top. A typical katsudon is a bowl of hot rice with a tonkatsu steak on top but the tonkatsu is given extra flavor by being cooked in a special sauce and covered with a delicious egg topping.
I’m hungry just thinking about it. You know you I like a rice dish with all the protein piled on top of it and katsudon is absolutely my favorite Japanese meal (probably after ramen ?). When I dived in that bowl of goodness: the soft eggs, the delicious sauce along with tonkatsu, I couldn’t help but to think “How can a simple things like katsudon can bring so much joy to my palate and so comforting”. It’s a bowl of awesomeness!!!
Katsudon (Pork cutlet rice bowl)
- 1 cooked tonkatsu
- Small onion about 2 oz, peeled
- 1-2 medium eggs
- 1/2 cup niban dashi
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sugar
- A bowl of hot cooked Japanese sushi rice - more if you are hungry 😉 about 3/4 cup
Cut the tonkatsu pork steak into 6 long strips. Slice the onion thinly. In a bowl, lightly beat the eggs together
Put the dashi, soy sauce, mirin, and sugar into a small saucepan and cook over medium heat until the sugar dissolves
Add the onion and cook until it starts to soften, then add the tonkatsu and cook until heated through
Pour the beaten egg on top of the tonkatsu and leave to cook- DO NOT MIX IN. When the egg looks almost cooked, cover the pan with a lid, turn off the heat, and allow it to absorb the flavors
Carefully tip the tonkatsu pork steak, the onion, and the remaining liquid onto a bowl of hot rice and eat immediately