Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, katsudon (pork tonkatsu rice bowl). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Katsudon (pork tonkatsu rice bowl) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Katsudon (pork tonkatsu rice bowl) is something which I’ve loved my entire life.

Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Katsudon is hearty compared to other donburi, but the taste is so good that you will not mind the extra calories from deep-frying the tonkatsu. This Katsudon, deep-fried pork cutlet bowl has a perfect balance of sweetness and saltiness! How To Make Japanese Pork Cutlet & Egg Rice Bowl - Marion's Kitchen.

To get started with this recipe, we must first prepare a few components. You can cook katsudon (pork tonkatsu rice bowl) using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Katsudon (pork tonkatsu rice bowl):

1. Get Katsudon sauce:
2. Prepare 1/2 brown onion, finely sliced
3. Make ready 4 tablespoons water
4. Get 2 tablespoons soba noodle sauce or 1/4 teaspoon dashi powder
5. Prepare 2 tablespoons light soy sauce
6. Prepare 2 tablespoons mirin
7. Take 1 tablespoon white sugar (caster or granulated)
8. Prepare 2 cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two)
9. Get 6 eggs, beaten (use more or less depending on preference, divide quantity into two)
10. Take Garnish:
11. Prepare 1/2 spring onions, finely sliced
12. Make ready Sprinkle black sesame seeds, optional

Our Katsudon recipe is easy to The results of this katsudon recipe were great-the crispy pork, paired with the slightly sweet mixture of egg and onion, all smushed into a pile of rice? Katsudon (Japanese: カツ丼) is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce.

Instructions to make Katsudon (pork tonkatsu rice bowl):

1. In a large saucepan add the sliced onions.
2. Then to the onions add water, soba noodle sauce or dashi powder, light soya sauce, mirin and sugar on medium heat. Stir continuously until sugar has dissolved. Cover with a lid and bring to a boil *Note: this makes 1 serving (each katsudon needs to be done one by one).
3. When onions become translucent, add the sliced tonkatsu into the saucepan and continue to simmer over medium heat.
4. While it's cooking, beat the eggs. Then pour beaten eggs over the tonkatsu and add the spring onions. Cover saucepan with lid again and simmer between 20-30 seconds. Or until the eggs are cooked to your preference.
5. In the meantime while the eggs cook, place rice in a large deep bowl. Then place the pork cutlet and egg mixture over the steamed rice. Sprinkle a few slices of spring onions and black sesame seeds (optional) over the katsudon. Serve and eat immediately while hot.

The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish). A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. There is no difference between the tonkatsu used in katsudon and tonkatsu as a main dish. Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice. It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm.

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