Tonkatsu Donburi (Katsu-Don)

By

32 likes 16 klips

One of the pillars of Japanese comfort food, a big steamy bowl of Tonkatsu Donburi always hits the spot (and is way better made from scratch)!

OCm1V5kNm8 Kitchenbowl
Prep Time

10 min

PT10M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT25M
Tonkatsu Donburi (Katsu-Don)

Ingredients

Serves 2
2 servings Serves

Instructions

Step 1

Fry your pork cutlets (see my Tonkatsu recipe), let them rest on a cooling rack for a minute.

Fry your pork cutlets (see my Tonkatsu recipe), let them rest on a cooling rack for a minute.

Step 2

Cut them into slices about 1" wide.

Cut them into slices about 1" wide.

Step 3

Heat dashi to boil if using. A good alternative cheat is to bring the 1 cup of chicken broth to a boil and add a small handful (2 tbsp) of bonito flakes to steep. Mix in the sugar, soy sauce, and mirin. In a separate bowl, beat two eggs.

Heat dashi to boil if using.  A good alternative cheat is to bring the 1 cup of chicken broth to a boil and add a small handful (2 tbsp) of bonito flakes to steep.  Mix in the sugar, soy sauce, and mirin.  In a separate bowl, beat two eggs.

Step 4

This recipe makes two servings, so we'll make one serving at a time. Bring HALF of the sauce to a boil and add HALF of the onions. Let the onions cook for a couple of minutes so they become slightly translucent.

This recipe makes two servings, so we'll make one serving at a time.  Bring HALF of the sauce to a boil and add HALF of the onions.  Let the onions cook for a couple of minutes so they become slightly translucent.

Step 5

Gently nestle one of the Tonkatsu cutlets on top of the onions.

Gently nestle one of the Tonkatsu cutlets on top of the onions.

Step 6

Immediately pour HALF of the beaten egg over the cutlet and place a lid over so that the egg can cook and firm up. After two minutes, remove the lid.


Step 7

Quickly scoop about 2 cups of cooked rice into a large bowl. You can use a little less if you're not that hungry (about 1.5 cups is shown above).

Quickly scoop about 2 cups of cooked rice into a large bowl.  You can use a little less if you're not that hungry (about 1.5 cups is shown above).

Step 8

With a large spatula, gently pull the contents (cutlet, egg, onions, and sauce) over the bowl of rice, being careful to keep everything's relative position intact.

With a large spatula, gently pull the contents (cutlet, egg, onions, and sauce) over the bowl of rice, being careful to keep everything's relative position intact.

Step 9

Repeat again for the other cutlet and the remaining half of the other ingredients. Optionally, you can garnish with some sliced scallions and/or thinly sliced nori. Eat while it's still hot and comforting!

Repeat again for the other cutlet and the remaining half of the other ingredients.  Optionally, you can garnish with some sliced scallions and/or thinly sliced nori.  Eat while it's still hot and comforting!

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Tonkatsu Donburi (Katsu-Don)

Tonkatsu Donburi (Katsu-Don)

By jeff

One of the pillars of Japanese comfort food, a big steamy bowl of Tonkatsu Donburi always hits the spot (and is way better made from scratch)!

Prep Time

10 min

Cook Time

15 min

Wait Time

--

Ingredients

Serves 2

Instructions

Fry your pork cutlets (see my Tonkatsu recipe), let them rest on a cooling rack for a minute.

Step 1

Fry your pork cutlets (see my Tonkatsu recipe), let them rest on a cooling rack for a minute.

Cut them into slices about 1" wide.

Step 2

Cut them into slices about 1" wide.

Heat dashi to boil if using.  A good alternative cheat is to bring the 1 cup of chicken broth to a boil and add a small handful (2 tbsp) of bonito flakes to steep.  Mix in the sugar, soy sauce, and mirin.  In a separate bowl, beat two eggs.

Step 3

Heat dashi to boil if using. A good alternative cheat is to bring the 1 cup of chicken broth to a boil and add a small handful (2 tbsp) of bonito flakes to steep. Mix in the sugar, soy sauce, and mirin. In a separate bowl, beat two eggs.

This recipe makes two servings, so we'll make one serving at a time.  Bring HALF of the sauce to a boil and add HALF of the onions.  Let the onions cook for a couple of minutes so they become slightly translucent.

Step 4

This recipe makes two servings, so we'll make one serving at a time. Bring HALF of the sauce to a boil and add HALF of the onions. Let the onions cook for a couple of minutes so they become slightly translucent.

Gently nestle one of the Tonkatsu cutlets on top of the onions.

Step 5

Gently nestle one of the Tonkatsu cutlets on top of the onions.

Immediately pour HALF of the beaten egg over the cutlet and place a lid over so that the egg can cook and firm up.  After two minutes, remove the lid.

Step 6

Immediately pour HALF of the beaten egg over the cutlet and place a lid over so that the egg can cook and firm up. After two minutes, remove the lid.

Quickly scoop about 2 cups of cooked rice into a large bowl.  You can use a little less if you're not that hungry (about 1.5 cups is shown above).

Step 7

Quickly scoop about 2 cups of cooked rice into a large bowl. You can use a little less if you're not that hungry (about 1.5 cups is shown above).

With a large spatula, gently pull the contents (cutlet, egg, onions, and sauce) over the bowl of rice, being careful to keep everything's relative position intact.

Step 8

With a large spatula, gently pull the contents (cutlet, egg, onions, and sauce) over the bowl of rice, being careful to keep everything's relative position intact.

Repeat again for the other cutlet and the remaining half of the other ingredients.  Optionally, you can garnish with some sliced scallions and/or thinly sliced nori.  Eat while it's still hot and comforting!

Step 9

Repeat again for the other cutlet and the remaining half of the other ingredients. Optionally, you can garnish with some sliced scallions and/or thinly sliced nori. Eat while it's still hot and comforting!

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