Katsudon (カツ丼), short for tonkatsu doburi or pork cutlet rice bowl, is a popular Japanese dish consisting of a fried pork cutlet with onions and egg on a bowl of rice. Although this dish is certainly tasty enough to make it worth making tonkatsu for, it is also a good way to use up any leftover tonkatsu that you may find yourself with. If you also have some leftover rice, this dish is super quick to make taking only a few minutes. I find that it is better to make the katsudon in a small pan rather that a sauce pan so that you can more easily slide the tonkatsu from the pan onto the rice such that the cutlet keeps its shape. You can easily add things like peas, green beans, spinach, shiitake mushrooms, grated carrots, etc.
Katsudon (Pork Cutlet Rice Bowl)
- 1 tonkatsu (sliced)
- 1 onion (sliced)
- 1/2 cup dashi
- 2 tablespoon soy
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 egg (lightly beaten)
- 1 cup rice (Japanese, cooked)
- 1 green onion (sliced)
- Simmer the onions in the dashi, soy, mirin, and sugar in a small pan until the onions are tender.
- Add the tonkatsu.
- Pour the eggs over tonkatsu and onions.
- Turn the heat down, put the lid on and let the egg cook, about 1-2 minutes.
- Pout the tonkatsu onto the rice in a bowl.
- Garnish with green onions.