Japanese Katsudon
Crispy tonkatsu—pork cutlet fried to golden perfection—rests atop a bed of steamed rice, blanketed in a glossy, savory-sweet sauce and crowned with softly set eggs. The dish balances textures effortlessly: the shatteringly crunchy exterior of the cutlet gives way to tender meat, while the eggs add a delicate richness that clings to each bite. With its deep umami notes and subtle sweetness, katsudon delivers a satisfying, soul-warming meal that feels both comforting and refined. Worth the effort for its harmonious blend of simplicity and indulgence.
Ingredients
- Vegetable Oil1 tbs
- Onion1 large
- Pork1 chopped
- Vegetable Stock150ml
- Soy Sauce1 tbs
- Mirin1 tsp
- Sugar1 tsp
- Eggs2 Beaten
- Sushi Rice200g
- ChivesChopped
Nutrition
Directions
- 1
STEP 1
- 2
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.
- 3
STEP 2
- 4
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.
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