Katsudon (pork tonkatsu rice bowl). Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.

Katsudon (pork tonkatsu rice bowl) Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Frying time would depend on the thickness of your pork.

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Katsudon is a popular Japanese dish that consists of tonkatsu (breaded deep-fried pork) and eggs cooked in a sweet and salty broth served over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.

To get started with this recipe, we must first prepare a few ingredients. You can have katsudon (pork tonkatsu rice bowl) using 12 ingredients and 5 steps. Here is how you can achieve it.

Ingredients requirements for Katsudon (pork tonkatsu rice bowl):

Need of Katsudon sauce:.
Need 1 of whole white onion, finely sliced (divide quantity into two).
Provide 8 tbsp water (divide quantity into two).
Give 2/4 tsp - soba noodle sauce or instant dashi powder (divide quantity into two).
Require 3 tbsp - light soy sauce (divide quantity into two).
Require 4 tbsp mirin (divide quantity into two).
You need 1 tbsp for sugar (caster or granulated, divide quantity into two).
Prepare 2 for cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two).
Require 6 eggs, beaten (use more or less depending on preference, divide quantity into two).
Need for Garnish:.
Provide 2-3 of spring onions, finely sliced.
You need - Sprinkle of black sesame seeds, optional.

Each should be golden brown when cooked. Remove cooked tonkatsu and transfer on a paper lined plate. To Make The Katsu Sauce: While the pork is resting, combine the stock, sugar, soy sauce, and Mirin in a small bowl. Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice.

Katsudon (pork tonkatsu rice bowl) steps:

In a large saucepan add half of the sliced onions..
Then to the onions add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar on medium heat. Stir continuously until sugar has dissolved. Cover with a lid and bring to a boil *Note: this makes 1 serving (each katsudon needs to be done one by one)..
When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat..
While it's cooking, beat the eggs. Then pour beaten eggs over the tonkatsu and add the spring onions. Cover saucepan with lid again and simmer between 20-30 seconds. Or until the eggs are cooked to your preference..
In the meantime while the eggs cook, place rice in a large deep bowl. Then place the pork cutlet and egg mixture over the steamed rice. Sprinkle a few slices of spring onions and black sesame seeds (optional) over the katsudon. Serve and eat immediately while hot..

The star of this recipe is the crispy fried pork cutlet, which is super easy to make and when thrown on top of rice along with a tasty sauce makes for a quick and easy meal in a bowl! Katsudon (カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. Katsudon (Japanese Fried Pork Cutlet and Eggs Rice Bowl) Cook tonkatsu , simmer briefly with beaten eggs in a mixture of soy sauce, sake, mirin and dashi, scoop out the meat, eggs and sauce, pour over rice and you get katsudon — Japanese fried pork cutlet and eggs rice bowl.

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