Katsudon (Pork Cutlet Bowl)

Turn leftover or fresh Tonkatsu into a comforting, savory rice bowl simmered in a sweet dashi broth with onions and silky, soft-cooked eggs.

Prep Time 10

Cook Time 10

Course Main Dishes

Servings

1 Crispy Tonkatsu cooked cutletn0.5 medium Onion
thinly slicedn1 Egg
lightly beatenn50ml Dashi stockn1 tbsp Shoyu Soy saucen1 tbsp Mirinn1 tsp Sugarn1 bowl Warm cooked Japanese rice

Step 1: Slice your pre-cooked Tonkatsu cutlet into bite-sized strips.nStep 2: In a small skillet or katsudon pan, combine dashi stock, soy sauce, mirin, and sugar.
Bring to a simmer over medium heat.nStep 3: Add the thinly sliced onions and cook for 2-3 minutes until they begin to soften.nStep 4: Place the sliced Tonkatsu directly on top of the simmering onions.
Pour the lightly beaten egg evenly over the cutlet and onions.
Cover with a lid immediately.nStep 5: Cook for 30-45 seconds until the egg is softly set but still runny.
Slide the entire contents smoothly over a deep bowl of hot rice.
Garnish with mitsuba or green onions if desired.

"💡 Omotenashi Tip: Do not over-beat the egg; leaving distinct whites and yolks creates a beautiful marbling effect over the bowl!"

Keyword Comfort, Egg, Rice Bowl

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