Steps to Cook Perfect Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

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)

1. Make ready 2 of tonkatsu.
2. It’s 1/2 cup of dashi stock.
3. Prepare 2 tbsp. of soy sauce.
4. It’s 2 tsp. of Mirin.
5. It’s 2 of large eggs.
6. Prepare 1/2 of onion.
7. You need 2 of servings steamed rice.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) step by step

1. Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ).
2. Slice onion, and lightly beat the eggs and set aside..
3. Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens..
4. Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot..
5. Slice your tonkatsu into pieces and place on top of the onions..
6. Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set..
7. Serve over bowls of steamed rice..