Katsudon

Ingredients

• tonkatsu (deep-fried pork cutlet)1 piece
• onion, sliced.25 piece
• egg1 piece
• dashi broth.25 cup
• soy sauce1 tbsp
• mirin1 tbsp
• sugar.5 tbsp
• Steamed riceFor Serving
• Chopped green onionsFor Garnish

Instructions

1. 1

   Step 1

   Prepare a tonkatsu by breading and deep-frying a pork cutlet.

2. 2

   Step 2

   In a small pan, combine 1/4 cup of dashi broth, 1 tbsp of soy sauce, 1 tbsp of mirin, and 1/2 tbsp of sugar. Bring to a simmer.

3. 3

   Step 3

   Add 1/4 sliced onion and cook until softened.

4. 4

   Step 4

   Place the sliced tonkatsu on top of the onions.

5. 5

   Step 5

   Lightly beat an egg and pour it over the tonkatsu and onions.

6. 6

   Step 6

   Cover the pan and cook for 1-2 minutes, or until the egg is set to your liking.

7. 7

   Step 7

   Slide the tonkatsu, egg, and onion mixture over a bowl of steamed rice.

8. 8

   Step 8

   Garnish with chopped green onions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Katsudon can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.