Clay's Kitchen : Nihonryouri (Japanese Recipes) 日本料理

Nihonryouri (Japanese Recipes) 日本料理

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Katsudon (Pork Cutlet Bowl) カツ丼

Recipe from: Setsuko Yoshizuka
Servings: 4

3½ cups steamed Japanese rice
4 pieces tonkatsu
1 onion
1¼ cup dashi soup stock
5 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
4 eggs

Slice each tonkatsu into about 1 inch-wide pieces. Slice onion thinly. Put dashi soup stock in a pan and heat on medium heat. Add soy sauce, mirin, and sugar in the soup. Add onion to the pan and simmer for a few minutes. Put tonkatsu pieces in the pan and simmer on low heat for a few minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion. Turn the heat down to low and put on a lid. Turn off the heat. Serve steamed rice in four deep bowls, then place the simmered tonkatsu on top of the rice.


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