Katsudon (Pork Cutlet Bowl)
The ultimate satisfying lunch. A massive, crispy breaded pork cutlet is briefly simmered in a sweet and savory dashi broth with sliced onions, then bound together by softly beaten, semi-runny eggs. Served over a steaming bowl of rice.
Ingredients
- 1 Crispy deep-fried Tonkatsu Pork Cutlet
- 1/2 Onion thinly sliced
- 2 Large eggs lightly beaten
- 1/2 cup Dashi stock
- 1.5 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tsp Sugar
- 1 large bowl Cooked white rice
- 1 Green onion chopped
Instructions
- Prepare the Pan: In a small, individual-sized skillet, combine the dashi stock, soy sauce, mirin, and sugar. Add the thinly sliced onions. Bring to a simmer over medium heat and cook until the onions are soft and translucent.
- Slice the Katsu: While the onions are simmering, slice the pre-cooked, crispy Tonkatsu into thick, bite-sized strips.
- Simmer the Pork: Gently place the sliced Tonkatsu directly over the simmering onions in the savory broth. Let it bubble for 30 seconds so the bottom of the pork absorbs the broth while the top crust stays crispy.
- Add the Eggs: Very gently pour the lightly beaten eggs evenly over the pork cutlet and onions. Do not stir! Cover the skillet immediately with a lid.
- Finish and Serve: Cook for exactly 45 to 60 seconds until the egg whites are just set but the yolks remain soft and slightly runny. Slide the entire massive pork and egg mixture directly from the skillet over the top of a deep bowl of hot white rice. Garnish with green onions.
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