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Japanese Katsudon

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  • Vegetable Oil - 1 tbs
  • Onion - 1 large
  • Pork - 1 chopped
  • Vegetable Stock - 150ml
  • Soy Sauce - 1 tbs
  • Mirin - 1 tsp
  • Sugar - 1 tsp
  • Eggs - 2 Beaten
  • Sushi Rice - 200g
  • Chives - Chopped

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  • STEP 1 Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan.
  • Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu.
  • Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
  • STEP 2 Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny.
  • Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

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