Updated: Mar 21
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!!
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 6 minutes
300g steamed rice
2 slices tonkatsu
160ml dashi (dashi packet )
1½ tablespoons Mirin
1 tablespoon rice wine
1 tablespoon Soy sauce
2 teaspoon sugar
chopped green onions
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!
・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>
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!
- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^
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