Delicious Katsudon (Pork Cutlet Rice Bowl)
Delicious Katsudon (Pork Cutlet Rice Bowl)
How to Make Katsudon: A Japanese Pork Cutlet Rice Bowl Recipe
When you don’t feel like cooking rice, or just crave something delicious, this Katsudon is the perfect solution using frozen pork cutlets from your fridge! This Japanese-style rice bowl is simple yet satisfying. I’ll guide you through making it step-by-step, using common pantry ingredients and any leftover vegetables you might have. It’s a great way to enjoy a comforting home-cooked meal, even on busy days!
Main Ingredients- 1-2 Frozen Pork Cutlets (Tonkatsu)
- 1/2 – 1 Bowl of Cooked Rice
- 1/4 Onion
- 1/4 Pack Enoki Mushrooms
- A small bunch of Green Onions (scallions)
- A pinch of Seaweed (Kizami Nori)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the rice bowl. Thinly slice the onion. Trim the roots off the enoki mushrooms and separate them into strands. Finely chop the green onions. (Feel free to add other vegetables you have on hand, like carrots or baby bok choy.)
Step 2
Now, let’s make the flavorful sauce that is key to Katsudon! In a pot or a deep pan, combine 100ml of water, 3-4 tablespoons of tentsuyu, 1-2 teaspoons of sugar, and 1/2 to 1 tablespoon of soy sauce. Mix well. (Adjust the amount of soy sauce and sugar based on the saltiness of your tentsuyu.) If you don’t have tentsuyu or prefer a richer flavor, you can make your own broth by mixing soy sauce, mirin, sugar, and water.
Step 3
Add the prepared vegetables (onion and enoki mushrooms) to the sauce and bring it to a simmer. Cook until the onions are translucent and the enoki mushrooms are tender.
Step 4
It’s time to fry the pork cutlet! Heat a generous amount of oil in a pan and fry the frozen pork cutlet until golden brown on both sides. Frying over medium-low heat ensures the cutlet is cooked through. Once fried, place the cutlet on paper towels to drain excess oil, then cut it into bite-sized pieces.
Step 5
Sauté the chopped green onions in a heated pan until fragrant. The aromatic quality of the sautéed green onions will further enhance the flavor of your Katsudon. (If you’re using regular scallions, you can skip this step and add them raw as a garnish at the end.)
Step 6
Whisk the eggs and mix in about two-thirds of the sautéed green onions. Reserve the remaining one-third to use as a garnish later.
Step 7
Katsudon is delicious no matter how you make it! Now, place the cooked rice in a bowl. Top it with the simmered vegetables and sauce, then arrange the sliced pork cutlet attractively on top. Carefully pour the beaten egg mixture over the pork cutlet. Cook over low heat until the egg is semi-cooked, resembling a soft scramble. (You can let it cook undisturbed for a soft-set egg or gently stir it for a scrambled texture, depending on your preference.)
Step 8
After placing the pork cutlet and egg on the warm rice, ladle some of the simmering sauce over everything. Sprinkle with thinly sliced seaweed for a beautiful garnish. This forms the basic structure of your delicious Katsudon.
Step 9
Finally, add the reserved sautéed green onions on top for a finishing touch. Your delicious Katsudon is now complete! It pairs wonderfully with some kimchi. Enjoy this easy and satisfying homemade meal!
