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Katsudon (Japanese pork cutlet rice bowl)

written by Marvellina Updated: January 1, 2018
5.8K
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Katsudon is made of tonkatsu (fried pork cutlet) cooked with eggs simmered in sweet and savory broth and served over rice. A perfect delicious rice bowl that you’ll find hard to resist.

Katsudon (Pork cutlet rice bowl)

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.

Katsudon (Pork cutlet rice bowl)

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)

Katsudon (Pork cutlet rice bowl)

Katsudon (Pork cutlet rice bowl)

Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Servings 1 serving
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 1 tonkatsu
  • 1 small onion about 2 oz, peeled
  • 1-2 medium eggs
  • ½ 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

Instructions
 

  • 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
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Katsudon (Pork cutlet rice bowl)

Katsudon (Pork cutlet rice bowl)

Katsudon (Pork cutlet rice bowl)

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8 comments

Cindy May 30, 2020 - 6:59 am

Hi Marv,
Beside making the chiffon cake today, I also made the Katsudon today from your recipes. yes I’m on a roll. I made about 12 katsudon last night and freeze some of them. I followed your recipe for the Donburi sauce and my family love it. Taste just like those we have at the Japanese place. Thank you again for another great success recipe. I will definitely be trying more of your other recipes soon.

Reply
Marv June 1, 2020 - 2:00 pm

Oh my! You were on a roll! ha..ha..! I’m happy to know that it’s another winner for your family. That’s all we can ask for as a cook in the family right? 🙂 I appreciate your feedbacks greatly. Thank you for trying and for taking time to leave your feedback. It’s priceless to me 🙂

Reply
Yummy Lounge July 28, 2017 - 10:27 am

I’ve been craving for Japanese food so I am in search for Katsudon recipe, I am really glad you have this on your blog. it’s one of my favorite because it’s so fulfilling.

Reply
Adina February 8, 2017 - 2:01 am

It definitely looks delicious and sounds so comforting, I can imagine why you like it so much. 🙂

Reply
Maria @ kitchenathoskins February 6, 2017 - 1:55 pm

That looks gorgeous Marvellina! YUM

Reply
Marvellina February 7, 2017 - 12:04 pm

Thank you so much Maria.

Reply
Danielle February 17, 2016 - 4:01 am

This looks lovely. Thanks for the recipe.

Reply
Marvellina February 19, 2016 - 9:13 pm

Thank you Danielle.

Reply

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