If you've got a katsu on hand, this katsudon comes together in no time! The silky, soft-set egg on top is absolutely irresistible — you're going to love every bite♪
Ingredients
1 servings- Steamed rice1 bowl
- Tonkatsu (pork cutlet) or chicken katsu — homemade or store-bought, your choice1 piece
- Onion1/4
- Eggs2
- ★Water50cc (about 3+ tbsp)
- ★Soy sauce1 tbsp
- ★Mirin1 tbsp
- ★Sake1 tbsp
- ★Sugar1.5 tsp
- ★Dashi stock granules1 tsp
Directions
20 min- 1
Take the eggs out of the refrigerator 1–2 hours in advance and let them come to room temperature.
- 2
Cut 1 tonkatsu into your preferred size, then heat it in a toaster oven until the breading is crispy again. Time the heating so the katsu is ready when it's time to add it to the sauce.
- 3
Thinly slice 1/4 onion. Cutting it thin is key to ensuring it cooks through quickly.
- 4
Crack 2 eggs into a bowl and beat them lightly. Do not mix the whites and yolks completely — just cut through the whites with a few strokes, leaving the mixture slightly uneven.
- 5
Place the onion and all the ★ seasonings into a small frying pan, then turn on the heat and bring to a boil.
- 6
Reduce to a medium-low heat (just a gentle simmer) and cook for 2–3 minutes. If the sauce seems too strong, add about 1 tbsp of water to adjust.
- 7
While the sauce is simmering, fill a donburi bowl with a hot serving of steamed rice.
- 8
Add the heated tonkatsu to the frying pan, then pour about 2/3 of the beaten egg around the edges in a circular motion. Do not pour it all in at once — reserve the remaining 1/3.
- 9
Increase the heat slightly and gently shake the pan occasionally. Once the egg is about half set, pour the remaining egg over the top in a circular motion.
- 10
Continue shaking the pan until the last addition of egg is just slightly under half-set — it should still look soft and runny. Gently slide everything over the rice in the bowl and serve immediately.
Tips
Using a small non-stick frying pan (Teflon-coated or embossed) will make the cooking process much smoother. Also, adding the egg in two separate additions — rather than all at once — is the secret to achieving that luscious, silky texture.
Nutrition
Per serving- Calories820 kcal
- Protein38 g
- Fat28 g
- Carbs98 g
- Sodium2.8 g
If you've got a katsu on hand, this katsudon comes together in no time! The silky, soft-set egg on top is absolutely irresistible — you're going to love every bite♪
Ingredients
1 servings- Steamed rice1 bowl
- Tonkatsu (pork cutlet) or chicken katsu — homemade or store-bought, your choice1 piece
- Onion1/4
- Eggs2
- ★Water50cc (about 3+ tbsp)
- ★Soy sauce1 tbsp
- ★Mirin1 tbsp
- ★Sake1 tbsp
- ★Sugar1.5 tsp
- ★Dashi stock granules1 tsp
Directions
20 min- 1
Take the eggs out of the refrigerator 1–2 hours in advance and let them come to room temperature.
- 2
Cut 1 tonkatsu into your preferred size, then heat it in a toaster oven until the breading is crispy again. Time the heating so the katsu is ready when it's time to add it to the sauce.
- 3
Thinly slice 1/4 onion. Cutting it thin is key to ensuring it cooks through quickly.
- 4
Crack 2 eggs into a bowl and beat them lightly. Do not mix the whites and yolks completely — just cut through the whites with a few strokes, leaving the mixture slightly uneven.
- 5
Place the onion and all the ★ seasonings into a small frying pan, then turn on the heat and bring to a boil.
- 6
Reduce to a medium-low heat (just a gentle simmer) and cook for 2–3 minutes. If the sauce seems too strong, add about 1 tbsp of water to adjust.
- 7
While the sauce is simmering, fill a donburi bowl with a hot serving of steamed rice.
- 8
Add the heated tonkatsu to the frying pan, then pour about 2/3 of the beaten egg around the edges in a circular motion. Do not pour it all in at once — reserve the remaining 1/3.
- 9
Increase the heat slightly and gently shake the pan occasionally. Once the egg is about half set, pour the remaining egg over the top in a circular motion.
- 10
Continue shaking the pan until the last addition of egg is just slightly under half-set — it should still look soft and runny. Gently slide everything over the rice in the bowl and serve immediately.
Nutrition
Per serving- Calories820 kcal
- Protein38 g
- Fat28 g
- Carbs98 g
- Sodium2.8 g
Tips
Using a small non-stick frying pan (Teflon-coated or embossed) will make the cooking process much smoother. Also, adding the egg in two separate additions — rather than all at once — is the secret to achieving that luscious, silky texture.