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)
- 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.
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