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.
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!!!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 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