Steps to Prepare Speedy Katsudon (Japanese Pork Cutlet and Egg Rice Bowl)

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl).

Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, katsudon (japanese pork cutlet and egg rice bowl). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look fantastic. Katsudon (Japanese Pork Cutlet and Egg Rice Bowl) is something that I've loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook katsudon (japanese pork cutlet and egg rice bowl) using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):

1. {Get of tonkatsu.
2. {Make ready of dashi stock.
3. {Prepare of soy sauce.
4. {Get of Mirin.
5. {Prepare of large eggs.
6. {Get of onion.
7. {Get of servings steamed rice.

Instructions to make Katsudon (Japanese Pork Cutlet and Egg Rice Bowl):

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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