Name: Katsudon (Japanese Fried Pork Cutlet and Eggs Rice Bowl)
Prep time: 5 min
Cook time: 7 min
Ingredients: ¼ cup mirin; 2 tablespoons sake; 2 tablespoons light soy sauce; 2 teaspoons sugar; 1 cup dashi; 1 onion very thinly sliced; 3 cooked tonkatsu; 6 whole eggs (lightly stirred); 2 tablespoons sliced scallions (plus more to garnish); hot cooked rice (in bowls)

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.

Is it difficult to cook katsudon? I wouldn’t say so but it definitely makes things simpler if you’re already familiar with basic Japanese cooking. If you’ve cooked tonkatsu and oyakodon in the past, cooking katsudon should be a breeze.

Katsudon (Japanese Fried Pork Cutlet and Eggs Rice Bowl)

Connie Veneracion

Crispy pork cutlet swimming in a pool of eggs and served over rice with a sweet salty sauce

Prep Time 5 mins

Cook Time 7 mins

Course Main Course

Cuisine Japanese

Servings people

Ingredients

¼ cup mirin
2 tablespoons sake
2 tablespoons light soy sauce
2 teaspoons sugar
1 cup dashi
1 onion very thinly sliced
3 cooked tonkatsu
6 whole eggs lightly stirred
2 tablespoons sliced scallions plus more to garnish
hot cooked rice in bowls

Instructions

In a wide shallow pan, boil the mirin, sake, soy sauce, sugar, dashi and sliced onion over medium heat. Cook until the onion slices are softened, about three minutes.
Lay the tonkatsu in a single layer in the boiling liquid, making sure that they are at least two inches apart.
Pour the beaten eggs around and between the tonkatsu. Sprinkle in the scallions. Cook just until the eggs are set, about one minute.
Scoop out one piece of pork and the egg around it for each cup of rice. Sprinkle with more scallions.
Serve the katsudon immediately.

Notes

We like the eggs to be just cooked for our donburi dishes. Soft and barely set. If you prefer them to be firmer and more thoroughly cooked, cook them for 30 seconds longer.

Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.