Katsudon (pork tonkatsu rice bowl)
Katsudon (pork tonkatsu rice bowl)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, katsudon (pork tonkatsu rice bowl). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Katsudon (pork tonkatsu rice bowl) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Katsudon (pork tonkatsu rice bowl) is something that I have loved my entire life.

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

The ingredients needed to make Katsudon (pork tonkatsu rice bowl):
  1. Get Katsudon sauce:
  2. Take 1/2 brown onion, finely sliced
  3. Take 4 tablespoons water
  4. Get 2 tablespoons soba noodle sauce or 1/4 teaspoon dashi powder
  5. Take 2 tablespoons light soy sauce
  6. Make ready 2 tablespoons mirin
  7. Make ready 1 tablespoon white sugar (caster or granulated)
  8. Take 2 cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two)
  9. Make ready 6 eggs, beaten (use more or less depending on preference, divide quantity into two)
  10. Get Garnish:
  11. Prepare 1/2 spring onions, finely sliced
  12. Get Sprinkle black sesame seeds, optional

Place the flour, egg, and bread crumbs on separate shallow bowls or plate to get ready for dredging. Working one pork slice at a time, coat a slice of pork with flour. Shake off excess flour, then place it in the egg to coat all over. While the pork is resting, add the dashi stock (or chicken stock), sugar, soy sauce, and mirin to a small bowl.

Steps to make Katsudon (pork tonkatsu rice bowl):
  1. In a large saucepan add the sliced onions.
  2. 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).
  3. When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat.
  4. 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.
  5. 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.

Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they're translucent and slightly caramelized. "Katsudon" consists of "Tonkatsu" (Japanese pork cutlets) with Japanese rice in a bowl. It's a Japanese one-plate meal. "Donburi" is the name for meals served in a bowl, and "~don" is this bowl with Japanese rice or another garnish on the top. Katsudon (pork tonkatsu rice bowl) step by step. In a large saucepan add the sliced onions.

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