Katsudon (pork tonkatsu rice bowl)
Katsudon (pork tonkatsu rice bowl)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, katsudon (pork tonkatsu rice bowl). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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!

Katsudon (pork tonkatsu rice bowl) is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Katsudon (pork tonkatsu rice bowl) is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Katsudon (pork tonkatsu rice bowl):
  1. Make ready Katsudon sauce:
  2. Get 1 whole white onion, finely sliced (divide quantity into two)
  3. Prepare 8 tbsp water (divide quantity into two)
  4. Make ready 2/4 tsp soba noodle sauce or instant dashi powder (divide quantity into two)
  5. Get 3 tbsp light soy sauce (divide quantity into two)
  6. Make ready 4 tbsp mirin (divide quantity into two)
  7. Get 1 tbsp sugar (caster or granulated, divide quantity into two)
  8. Take 2 cooked tonkatsu, sliced into 1-inch pieces (divide quantity into two)
  9. Take 6 eggs, beaten (use more or less depending on preference, divide quantity into two)
  10. Take Garnish:
  11. Make ready 2-3 spring onions, finely sliced
  12. Prepare Sprinkle of 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. This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. Crispy pork cutlet simmered in runny egg with a dashi broth, and served over hot steamed rice, this Baked Katsudon recipe is the rice Are you a big fan of Japanese deep-fried pork cutlet Tonkatsu? • Katsudon is Tonkatsu (deep-fried pork) and eggs cooked in a sweet and salty broth and placed over rice.

Steps to make Katsudon (pork tonkatsu rice bowl):
  1. In a large saucepan add half of 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.

Don (donburi) means a bowl, and Donburi dishes are a popular kind of casual rice dish in Japan. Because you have to prepare Tonkatsu first, it is a little bit of work involved since you cannot cook. 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. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce.

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