JapaneseMain course
Japanese Katsudon
Katsudon is a classic Japanese dish, bringing together crispy fried pork cutlet (tonkatsu) simmered in a savory-sweet sauce with tender onions and soft, barely-set egg, all served over a bed of fluffy rice. It's a quick, comforting meal that comes together in just over twenty minutes. The sauce, a mix of vegetable stock, soy, mirin, and sugar, infuses the tonkatsu and rice with its rich flavor.
23 minServes 4
Method
2 steps · 23 min total
- 01
Cook Onion and Tonkatsu
Heat the 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced onion and cook until it's softened and turns a deep golden brown. Place the tonkatsu in the center of the pan. In a small bowl, whisk together the 150ml vegetable stock, 1 tablespoon soy sauce, 1 teaspoon mirin, and 1 teaspoon sugar. Pour about three-quarters of this mixture around the tonkatsu. Let it simmer for a couple of minutes, allowing the sauce to thicken slightly and the tonkatsu to warm through. - 02
Add Eggs and Serve
Pour the 2 beaten eggs around the tonkatsu in the pan. Cook for 2-3 minutes, until the egg is mostly set but still looks a little runny in spots. Divide the 200g sushi rice between two bowls, then top each with half of the egg and tonkatsu mixture. Sprinkle generously with chopped chives and serve immediately. If you like, drizzle with a little extra soy sauce for a deeper savory note.
