Katsudon
Katsudon became popular with Japanese students before exams, as the word for 'cutlet' sounds similar to a phrase meaning 'to win'.
A comforting Japanese rice bowl topped with crispy pork cutlet simmered briefly in a sweet-savoury dashi and egg mixture until just set.
Ingredients
Method
Simmer onion in dashi, soy sauce and mirin until softened, about 5 minutes.
Slice the fried pork cutlet and lay over the onion in the pan.
Pour beaten egg evenly over the top, cover and cook 1-2 minutes until just set but still slightly runny.
Slide onto a bowl of steamed rice and serve immediately.
Cook the egg only until just set — an overcooked egg loses the silky texture that defines katsudon.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
