Even tonkatsu from the supermarket that's half price can be enjoyed as a much more delicious katsudon with this recipe. We'll show you how to make a fluffy egg katsudon that doesn't get soggy even after it's been sitting for a while after frying. You can make a superb katsudon while saving money.
Ingredients
Main Ingredients (1 serving)
- Tonkatsu 1 piece
- Eggs 2
- Onion 1/4
- Green onions to taste
- Cooked rice to taste
Seasonings
- [A] Water 50cc
- [A] Soy sauce 1 tbsp
- [A] Cooking sake 1 tbsp
- [A] Mirin 1 tbsp
- [A] Dashi powder 4g
- [A] Sugar 1 tsp
Steps
- Thinly slice 1/4 onion.
- Whisk 2 eggs that have been brought to room temperature in a bowl. [This is the key!] Don't overmix; break them apart with large strokes for fluffy eggs.
- Lightly mist 1 piece of tonkatsu with water from a spray bottle. [This is the key!] Moistening the coating will help it regain crispiness when reheated.
- Warm 1 piece of tonkatsu in a toaster oven until just before the surface starts to burn.
- Cut the warmed tonkatsu into bite-sized pieces.
- Add 50cc water, 1 tbsp soy sauce, 1 tbsp cooking sake, 1 tbsp mirin, 4g dashi powder, and 1 tsp sugar to a pot and heat over low heat.
- Once boiling, add the sliced 1/4 onion.
- When the onion becomes tender, add the warmed and chopped tonkatsu and simmer for about 30 seconds.
- Turn off the heat temporarily and pour in two-thirds of the whisked egg.
- Cover and cook over low heat for about 1 minute.
- After 1 minute, turn off the heat and pour in the remaining one-third of the whisked egg.
- Leave the lid on with the heat off and let it sit for about 1 minute to cook the egg with residual heat. [This is the key!] Don't overcook the egg; leave some parts runny.
- Loosen the back of the tonkatsu with a spatula.
- Place freshly cooked cooked rice to taste in a bowl and top with the tonkatsu.
- Top with green onions to taste as desired.
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