Katsudon (Pork Cutlet and Egg Rice Bowl)

One of Japanese rice bowl dishes, pork cutlet with egg and soy sauce based seasoning, similar to Oyakodon which is chicken and egg rice bowl. By the way, I use the same sauce in Oyakodon, so simple right?

This has become my (another) favorite Japanese dish since I was in the uni. I often ordered Katsudon late night by 24 hours Japanese restaurant delivery service, because I always got hungry during study time at night 😉 Now I just make it myself when I'm craving for this. You should too! 

Katsudon (Photo credit : Veronica)
Katsudon (Photo credit : Veronica)

Katsudon (Pork Cutlet and Egg Rice Bowl)

Serve : 2

Ingredients :
2 tonkatsu, cut into 2.5 cm slices.
3 tbsp cooking oil
½ onion, peel and thin slice
2 eggs, whisk a little bit with a fork1 stalk spring onion, slice (to garnish)

For the sauce :
5 tbsp soya sauce
2 tbsp sake
4 tbsp mirin
2 tbsp sesame oil
5 tbsp water
pinch of ground white pepper

Steps :
For the sauce, mix all ingredients in a bowl. Set aside. Prepare two bowls of cooked white rice, set aside.

In a pan over medium high heat, add in cooking oil and onion slices. Fry until fragrance then add the sauce, stir a little bit, add put the cutlets onto it.

Spread beaten eggs onto the cutlets, cover with a lid, let the egg half or fully cooked depends on your desire. Transfer the cutlets and the sauce into two prepared rice bowls. Garnish with spring onion slices.

Recipe by Veronica

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