Katsudon rice bowl

Ease:: Medium
Serves:: 1
Prep time:: 10 minutes
Cook time:: 20 minutes
Total time:: 30 minutes

Katsudon is a classic Japanese dish made up of a crumbed katsu cutlet, egg, and soy sauce seasoning served on rice. Make your own with this easy recipe.

Ingredients

1 katsu cutlet

1 bowl of japanese rice

1/4 onion

2 eggs

50ml of water

1 tbsp soy sauce

1 tbsp mirin rice wine

1.5 tbsp sugar

1 tsp dashi stock

oyakodon pan

a donburi bowl

Method

Make your katsu: You can [follow our katsu recipe](/en/recipe/229-tonkatsu-deep-fried-breaded-pork-cutlet) and start your katsu from scratch on the day or if you have any leftover from katsu curry or katsu burgers, just warm it up in the oven for a few minutes to crisp it up. You want time heating your katsu so it’s still nicely warm when it’s added to the sauce.

Cook the rice: Start cooking your rice now. If you’ve not cooked rice before, you can [follow our Japanese rice recipes](/en/recipe/1532-japanese-basics-how-to-cook-japanese-rice) from white and brown rice. Next, slice the onion thinly and in a separate bowl whisk together the eggs.

Create the umami flavours: Add the ¼ onion, 50ml water, tablespoon of soy sauce, tablespoon of mirin, 1½ tablespoons of sugar and a teaspoon of dashi to your oyakodon pan. Bring to a low simmer and cook for 2-3 minutes.

Cook the katsu and egg: Serve your rice into your donburi bowl. Next, add the katsu to the oyakodon pan and pour on 2/3rds of the egg. Increase the heat slightly and shake the oyakodon pan while the egg cooks, until it’s half-done. Then pour on the remaining 1/3 of the egg mixture.

Serve and enjoy: Continue shaking the frying pan while the last of the egg cooks, when it’s half done then serve onto your rice.