Japanese Katsudon
Crisp cutlet, sweet dashi and silky egg over rice — Japan's pre-victory consolation bowl.
- Total
- 35 min
- Serves
- 4
Katsudon is Japan's great consolation bowl: crisp pork cutlet simmered briefly with onions in a sweet-savory dashi of soy, mirin and sugar, bound with softly set egg and slid over hot rice. The crust drinks the sauce, the egg blankets everything. It's what Japanese students eat before exams — victory, served in advance.
Ingredients
- 1 tbs Vegetable Oil
- 1 large Onion
- 1 chopped Pork
- 150ml Vegetable Stock
- 1 tbs Soy Sauce
- 1 tsp Mirin
- 1 tsp Sugar
- 2 Beaten Eggs
- 200g Sushi Rice
- Chopped Chives
Instructions
- Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu, placing it in the middle of the pan.
- Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
- Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny.
- Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
Nutrition (per serving)
- Calories
- 550
- Protein
- 30 g
- Fat
- 20 g
- Carbs
- 70 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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