Katsudon is a donburi (rice bowl dish) topped with pork cutlet and egg. It’s the ultimate Japanese comfort food and it’s my favorite donburi. In Japan, the word katsu means “to win” so a lot of sports players and students will eat katsudon before a big game or an exam. You can serve katsudon for lunch and dinner without any other side dishes, but I recommend serving it with hot or cold oolong tea. Sometimes, katsudon can leave a heavy after feeling and the tea seems to balance out the heaviness.
1 Tonkatsu (read this recipe)
1/4 cup water (50ml)
1/4 teaspoon granulated dashi (Japanese Soup Stock)
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1 to 2 oz sliced onion
1 lightly beaten egg
1 bowl of rice
Makes 1 Katsudon
Step 1: Fry Tonkatsu. Drain oil. Cut into 1 inch strips.
Step 2: Slice onion. Lightly beat one egg.
Step 3: Put water, dashi, mirin, soy sauce, sugar, and sliced onion in a small pan and let it simmer on high heat. Stir lightly.
Step 4: When it comes to a boil, add tonkatsu and pour the lightly beaten egg over and around the tonkatsu.
Step 5: Cover and reduce to medium heat. Let the egg cook through about 90 percent for about 30 seconds.
Step 6: Serve over hot rice (the rest of the egg will cook through).
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