Katsudon (Tonkatsu Rice Bowl)
Tonkatsu is simmered in a sweet soy-based broth, finished with egg, and served over rice. The flavorful broth soaking into the rice is part of what makes this dish so delicious!
- Nutrition facts are for one serving.
- Time to make Tonkatsu is not included in the cooking time.
Ingredients(Servings: 2)
Directions
-
1
Cut the onion in half, remove the core, and slice thinly. Cut the Tonkatsu into bite-sized pieces.
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2
Place the sliced onion and ingredients of (A) into a fry pan. Cover with a lid and heat over medium. Once it comes to a boil, reduce to low heat and simmer for 3 minutes. Remove the lid, add the Tonkatsu, and simmer over medium heat for 1–2 minutes.
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3Scoop rice into serving bowls. In a separate bowl, beat the eggs. Raise the heat to medium-high and pour two-thirds of the beaten eggs evenly over the pan. Once mostly set, pour in the remaining egg. When the eggs reach your desired consistency, turn off the heat. Finally, spoon the mixture (including the broth) over the rice and top with sliced green onions.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
Glossary
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
Washoku Lesson
Tonkatsu (Japanese Pork Cutlet)
The breading is crunchy and flaky! When you take a bite, you’ll be surprised by how tender and juicy the thick pork is, allowing you to enjoy its rich flavor fully. Tonkatsu is typically served with a thick, flavorful sauce known simply as “Tonkatsu sauce”— we’ve included a simple recipe for that as well!
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