Have you seen my tonkatsu recipe?
If you have tonkatsu leftovers, you can make a katsudon the next day!
It’s filling, savory, flavorful and tasty!!
By swapping the tonkatsu for chicken or tofu, you can make even more varieties in Japanese cuisine!!
Enjoy!
<TASTY KATSUDON>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 6 minutes
<Ingredients>
300g steamed rice
2 slices tonkatsu
½ onion
1 egg
sauce
160ml dashi (dashi packet )
1½ tablespoons Mirin
1 tablespoon rice wine
1 tablespoon Soy sauce
2 teaspoon sugar
<Optional topping>
chopped green onions
mitsuba herb
<Directions>
1. Slice the onion thinly. Cut the tonkatsu into bite sized pieces. Whisk the egg.
2. In a pan, mix the sauce ingredients listed above. Add in the sliced onions and simmer until the onions are cooked and have wilted. Add in the sliced tonkatsu and pour in half of the beaten egg. Simmer for 10 seconds and then pour in the remaining egg and remove off heat immediately.
3. Divide the rice into bowls and place the tonkatsu mixture onto. Now it's ready to be enjoyed!
<Miwa’s tips>
・If you are going to use dashi powder, then the ratio is 160ml of water + ½ teaspoon dashi powder.
・You don't want to beat the egg completely.
・By pouring in the beaten egg twice, you can achieve a runny fluffy egg on top!
<Recommended side dish>
<Storage time>
Store in an air-tight container in the fridge for up to 2 days.
<Did you try this recipe??>
Let me know by tagging me on Instagram
I love to see your creations!
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
Hungry more for Japanese food??