Katsudon is one of our favorite weeknight dinners, it’s quick, easy, and goes extremely well with rice. In this recipe we use our perfectly sous vide pork katsu. Like many Japanese dishes, the ingredients and steps are simple (eggs, onions, soy sauce, sugar, mirin, dashi), yet it makes for a complex tasting dish. It is sweet, salty, with a touch of umami from the dashi.
Easy Japanese Pork Cutlet on Rice (Katsudon)
- 1 Fried Pork Katsu sliced
- ½ Medium Onion sliced
- 2 Eggs
- 2 tsp Soy Sauce
- 1 tbsp Mirin
- ⅓ cup Dashi
- 1 tsp Sugar
- Cooked Rice
- Scallions or Coriander garnish
- Warm a pan, ideally with lower sides, over medium heat. Add soy sauce, mirin, dashi and sugar to the pan, stir to combine.
- Add sliced onions.
- Bring it up to a boil then lower the temperature to a simmer until onions are cooked, about 2-3 mins.
- Add the katsu to the middle of the pan.
- Lightly beat the eggs and pour into the pan, mostly around the katsu, and a bit over top.
- Cover with a lid and cook on medium for 1-2 mins or until your eggs reach the desired doneness. Don’t overcook the egg.
- Slide over a bowl of rice. Top with scallions and/or coriander.