A recipe for Katsudon that can be easily made in a frying pan, often thought to be difficult. We explain tips for achieving your desired egg doneness and ensuring success for anyone. Enjoy an authentic flavor with simple seasonings.
Ingredients
Main Ingredients (1 serving)
- 1 Tonkatsu (pork cutlet)
- 20g-30g Onion
- 2 Eggs
- 200g-300g Rice
Seasonings
- [A] 10g Sugar
- [A] 1.5g Hondashi (Japanese soup stock granules)
- [A] 20g Sake
- [A] 20g Dark Soy Sauce
- [A] 70g Water
Steps
- Prepare 1 Tonkatsu.
- Thinly slice 20g-30g Onion. [Here's a tip!] Slice thinly to speed up cooking.
- Crack 2 Eggs and lightly mix. [Here's a tip!] Avoid overmixing to leave some white visible, which will create the white part of the egg coating.
- Measure and add [A] 10g Sugar, [A] 1.5g Hondashi, [A] 20g Sake, [A] 20g Dark Soy Sauce, and [A] 70g Water to a frying pan. Add the thinly sliced onion. Heat over high heat.
- Once boiling, simmer for about 1 minute until the onion is cooked through.
- Place the Tonkatsu on top of the simmered onion. Pour half of the mixed egg over the Tonkatsu. Cover and cook over high heat for 25 seconds.
- After 25 seconds, remove the lid and pour the remaining egg over and around the Tonkatsu. Cover again and cook over high heat for another 25 seconds. [Here's a tip!] Using more egg the second time makes it easier to achieve a semi-cooked consistency.
- Turn off the heat after 25 seconds.
- Transfer the cooked Tonkatsu and egg mixture to a shallow plate, ensuring not to spill the sauce. [Here's a tip!] Transfer to a plate once to prevent mishaps during plating.
- Fill a bowl with 200g-300g Rice. Slide the Tonkatsu and egg mixture from the plate onto the rice.
- Garnish with green onions or mitsuba (Japanese parsley) as desired, and it's done.
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