Japanese Katsudon

Name: Japanese Katsudon
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 tbs Vegetable Oil; 1 large Onion; 1 chopped Pork; 150ml Vegetable Stock; 1 tbs Soy Sauce; 1 tsp Mirin; 1 tsp Sugar; 2 Beaten Eggs; 200g Sushi Rice; Chopped Chives

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vegetable Oil1 tbsp
Onionlarge1
Pork1
Vegetable Stock150 ml
Soy Sauce1 tbsp
Mirin1 tsp
Sugar1 tsp
Eggs2
Sushi Rice200 g
Chives

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

1
Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
2
Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.