'Katsu-don' Pork Cutlet Rice Bowl

'Katsu-don' Pork Cutlet Rice Bowl

This is a good ratio for making a little strong sauce for katsu-don, egg-don, other egg dishes and simmered aubergine.

Ingredients: 1 serving

Katsu (pork cutlet)
as needed
Easy sauce
50 ml
Dashi stock powder
1/2 teaspoon
2 tablespoons
Soy sauce, sake
1 tablespoon of each


1. I used leftover pork cutlet, but you could fry up a fresh batch. Cut the katsu into bite sizes.
2. Heat the sauce ingredients in a small frying pan over medium heat. Add the sliced onion and bring to a boil. Reduce the heat and cover with a lid. Simmer for about 2 minutes.
3. Add the pork cutlet and increase the heat. After it comes to the boil pour in half the beaten eggs along the side of the frying pan. Cover and simmer for 20 seconds.
4. After 20 seconds uncover and pour in the leftover egg in the center. Cover again and simmer for about 15 seconds to soft-cook the egg. Done.
5. Put the hot rice in a bowl and sprinkle with the shredded nori seaweed. Transfer the katsu and egg onto the rice and nori.

Story Behind this Recipe

This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don.