From Tonkatsu to Katsu Donbori! If you have read my recipe on how to make Japanese Tonkatsu, you can just add in the savoury sauce and eggs to create another delicious rice bowl for your family to enjoy!
Recipe for Katsu Donbori (Japanese Pork Cutlet Rice Bowl)
Servings: 2 persons
- 2 pieces of fried pork cutlet (Tonkatsu) –check out the recipe on how to make it
- 2 bowls of cooked rice of your choice
- 1/2 an onion, sliced
- 2 eggs (lightly beaten)
Broth/sauce (mix well in a bowl and set aside):
- 2/3 cup of dashi stock/water
- 1-1/2 tablespoons of Sake/Cooking rice wine
- 1-1/2 tablespoons of Mirin
- 1-1/2 tablespoons of Soy Sauce
- 1-1/2 teaspoon Sugar/Honey
- Pour half the broth mix onto a skillet with medium heat. Add sliced onions and bring it to boil. Cook until the onions are wilted.
- Slice the fried pork cutlet into strips. Put the pork cutlet strips into the broth and turn the heat to medium-high heat.
- Pour half the beaten egg evenly over and around the strips.
- When the egg is half cooked, turn off the heat.
- Slowly place the pork and egg mixture on top of the bowl of rice. Serve warm and enjoy!
Note: Add some cooked broccoli for your daily veggie intake.
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