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Japanese katsudon served in a bowl with chopsticks

Japanese katsudon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feast

Nutrition: Per serving
NutrientUnit
kcal583
fat21g
saturates6g
carbs63g
sugars12g
fibre4g
protein34g
salt2.1g
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Ingredients

Method

  • STEP 1

    Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.

  • STEP 2

    Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.

Goes well with

Recipe from Good Food magazine, May 2018

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A star rating of 4.2 out of 5.5 ratings
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