Best Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Recipe

Easy Homemade Egg Recipes

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) -

There actually isn’t a extra versatile ingredient to at all times have available in the refrigerator than eggs. Eggs assist us begin our days off proper and give our baked items moisture and construction. They’re additionally cheap, full of protein, and a lifesaver at dinner when you'll want to throw a fast meal together. Here's Simple Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Recipe.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) You can have Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Ingredients

  1. You need 2 of tonkatsu.
  2. Prepare 1/2 cup of dashi stock.
  3. You need 2 tbsp. of soy sauce.
  4. You need 2 tsp. of Mirin.
  5. You need 2 of large eggs.
  6. Prepare 1/2 of onion.
  7. Prepare 2 of servings steamed rice.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) instructions

  1. Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ).
  2. Slice onion, and lightly beat the eggs and set aside..
  3. Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens..
  4. Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot..
  5. Slice your tonkatsu into pieces and place on top of the onions..
  6. Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set..
  7. Serve over bowls of steamed rice..

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Quick and Easy Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Recipes -

I believe you can make great and tasty Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!