Japanese katsudon — crispy breaded pork cutlet simmered with onion in a sweet-savoury dashi sauce and bound with softly set egg, served over rice. Comforting and quick.
- 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
Video
Preparation
- Heat the oil in a pan and fry the sliced onion until golden brown, then add the tonkatsu (breaded pork cutlet) to the middle of the pan. Mix the dashi, soy, mirin and sugar together and pour three-quarters of it around the cutlet. Sizzle for a couple of minutes so the sauce thickens a little and the cutlet reheats.
- Tip the beaten eggs around the cutlet and cook for 2–3 minutes until the egg is cooked through but still a little runny. Divide the rice between two bowls, top each with half the egg and cutlet, sprinkle over the chives, and serve immediately, drizzling with more soy for an extra umami kick if you like.
