Katsudon (Pork Katsu Rice Bowl)
Leftover tonkatsu is reborn in a sweet dashi-egg bath, poured over rice — a bowl greater than the sum of its parts.
Ingredients
| 1 portion | pork tonkatsu (see recipe), sliced | |
| 1 cup (200g) | cooked steamed rice | |
| 1/2 | small onion, thinly sliced | |
| 2 | eggs, beaten | |
| 1/2 cup (120ml) | dashi | |
| 2 tablespoons | 30 ml | soy sauce |
| 2 tablespoons | 30 ml | mirin |
| 1 teaspoon | 5 ml | sugar |
| — | sliced green onion, to garnish |
Instructions
- Combine dashi, soy sauce, mirin, and sugar in a small skillet. Bring to a simmer.
- Add the sliced onion and cook for 3–4 minutes until softened.
- Lay the sliced tonkatsu over the onion.
- Pour the beaten eggs around and over the tonkatsu. Cover and cook on medium-low heat for 1–2 minutes until the egg is just set but still slightly soft.
- Slide the egg-covered katsu over a bowl of steamed rice. Garnish with green onion.