How to Make Katsudon (Pork Cutlet Rice Bowl) At Home
Katsudon is a very popular arrangement menu of tonkatsu among both children and adults. In fact, it is one of the main Japanese rice bowl dishes, or donburi. In Katsudon, tonkatsu, or deep-fried pork cutlet and vegetables such as onions are simmered in a sweet, salty, umami soy sauce-based sauce, and beaten egg is added and cooked at the end. Finally, it is transferred on top of warm rice and served with miso soup. It is a very filling dish that does not need to be served with too many side dishes.
Tonkatsu is a very special menu item for many Japanese people. Actually, Katsu also has a double meaning in Japanese. "Katsu" in tonkatsu is pronounced the same as "katsu=victory" in Japanese, so tonkatsu and katsudon are eaten as a good luck charm when there is an important exam or game, with the hope of winning.
In our last recipe, we showed you how to make tonkatsu at home. This time, we are going to show you how to turn that tonkatsu into katsudon.
Once you have prepared tonkatsu, you can make katsudon pretty quickly with only few seasonings and ingredients. We’re going to show you just how easy it is to make this dish at home, so we hope you’ll try it for yourself. Let us know how you like our katsudon in the comments below.
Overview
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Total servings: 1
Difficulty: Easy
Ingredients
- 1 Piece of Tonkatsu (Deep-fried Pork Cutlet)
- 2 Eggs
- 1/2 Onion
- 2 Shiitake Mushrooms
- 150ml Water
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 1 Tbsp Sake
- 1 Tbsp Sugar
- 1 tsp Dashi Powder
- 200-250g Cooked Rice
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