Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) -
Begin your time off right with egg recipes which might be each nutritious and warming. These egg-cellent concepts work for everything from quick weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are assured to improve your morning. Here's Easy Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Recipes.
You can cook Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) using 7 ingredients and 7 steps.
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) Ingredients
- You need 2 of tonkatsu.
- Prepare 1/2 cup of dashi stock.
- Prepare 2 tbsp. of soy sauce.
- Prepare 2 tsp. of Mirin.
- Prepare 2 of large eggs.
- Prepare 1/2 of onion.
- Prepare 2 of servings steamed rice.
Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) instructions
- Make steam rice and tonkatsu. (Tonkatsu Instructions: https://youtu.be/1xAeMKiJfhQ).
- Slice onion, and lightly beat the eggs and set aside..
- Sauce: Add the onion, dashi stock, mirin, soy sauce to a frying pan. Cook until onion softens..
- Split the sauce into ½ portion and set one portion aside. Leave the other half in the pot..
- Slice your tonkatsu into pieces and place on top of the onions..
- Drizzle half the egg over everything, close the lid. Cook over medium low heat until the egg is just set..
- Serve over bowls of steamed rice..
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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!