Recipe: Delicious Easy Fluffy Katsudon with Leftover Tonkatsu

Easy Fluffy Katsudon with Leftover Tonkatsu. Steps Put all ☆ ingredients in a pan and bring to a boil to evaporate the alcohol. Add soy sauce and sliced onion to the pan and simmer until the onion is tender. Add the pork cutlet, beaten eggs and cover with a lid.

So the star of this dish is the cutlet! The rice is warm and fluffy, the egg is sweet and melt in the mouth, the onions are soft and the katsu is still crispy! Chicken katsudon is the Japanese rice bowl topped with the delicious torikatsu, sweet onion, and barely set beaten egg bath in umami-rich dashi enhanced with mirin and soy sauce. You can cook Easy Fluffy Katsudon with Leftover Tonkatsu using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Easy Fluffy Katsudon with Leftover Tonkatsu

1. It's 1 of Pork cutlet (tonkatsu).
2. Prepare 1 of Onion (medium).
3. Prepare 4 of Eggs.
4. You need 250 ml of ☆Water.
5. It's 1 tbsp of ☆Dashi stock granules.
6. Prepare 50 ml of ☆Sake.
7. Prepare 70 ml of ☆Mirin.
8. It's 40 grams of ☆Sugar.
9. You need 40 ml of Soy sauce.

Katsudon (カツ丼 / Japanese cutlet rice bowl) is relatively easy to prepare. It is an extension of the torikatsu recipe, ideal as a balanced one-pot meal for lunch and dinner. Katsudon, made with leftover tonkatsu (pork cutlet), eggs, sauteed onions and a sweet and savory sauce over a bowl of rice is a perenial favorite in Japan. Put the dashi soup stock in a pan and heat on medium heat.

Easy Fluffy Katsudon with Leftover Tonkatsu step by step

1. Put all ☆ ingredients in a pan and bring to a boil to evaporate the alcohol..
2. Add soy sauce and sliced onion to the pan and simmer until the onion is tender..
3. Add the pork cutlet, beaten eggs and cover with a lid. Once the egg has cooked, it's done..

Add soy sauce, mirin, and sugar to the soup and bring to a boil. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with eggs in a soy-dashi broth, then served over a bowl of rice. A tip to making a delicious katsudon is to distribute the egg over high heat while the tonkatsu is still fresh and warm. Avoid over-mixing the egg otherwise it will lose its rich and fluffy texture. The most often used deep fried food for Katsudon is Tonkatsu.