I’m not a very superstitious person, but I still eat a bowl of katsudon before an important event. 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. Katsudon is a donburi (rice bowl dish) topped with pork cutlet and egg. It’s the ultimate Japanese comfort food and my favorite donburi. This katsudon recipe is quick and easy to make and can even be used to get rid of left over tonkatsu. You can serve katsudon for lunch and dinner without any other side dishes, but I recommend serving it with hot or cold oolong tea.
This recipe makes 1 serving
- 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
- Fry Tonkatsu. Drain oil. Cut into 1 inch strips. Slice onion.
- Put water, dashi, mirin, soy sauce, sugar, and sliced onion in a small pan and let it simmer on high heat. Stir lightly. Lightly beat one egg.
- When it comes to a boil, add tonkatsu and pour the lightly beaten egg over and around the tonkatsu. Cover and reduce to medium heat. Let the egg cook through about 90 percent for about 30 seconds.
- Serve over hot rice (the rest of the egg will cook through).