Japanese katsudon served in a bowl with chopsticks

Japanese katsudon

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(1 ratings)

Prep: 10 mins Cook: 20 mins

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 and extra info

Nutrition: Per serving

  • kcal583
  • fat21g
  • saturates6g
  • carbs63g
  • sugars12g
  • fibre4g
  • protein34g
  • salt2.1g
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Ingredients

  • 1 tsp vegetable oil
  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 breaded pork fillet – use leftover tonkatsu (see recipe below), sliced
  • 150ml dashi or stock
  • 1 tbsp soy
  • 1 tsp mirin
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g cooked rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • finely chopped chives, to serve

Method

  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.

  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.

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