Recipe of Ultimate Katsudon (pork tonkatsu rice bowl)

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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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