Authentic Katsudon Recipe: Crispy Tonkatsu & Savory Egg Over Rice
How to Make Katsudon, Tonkatsu Donburi Recipe, Japanese Rice Bowl
Experience the rich flavors of Katsudon, a classic Japanese rice bowl! This delightful dish features crispy tonkatsu (deep-fried pork cutlet) topped with a savory, slightly sweet sauce, and a softly cooked egg, all served over a bed of fluffy rice. It’s a satisfying and impressive meal that’s surprisingly easy to make at home. Enjoy this iconic Japanese comfort food!
Main Ingredients- Crispy fried Tonkatsu (prepared as per recipe @6936873)
- 2 fresh Shiitake mushrooms, sliced
- 4 Tbsp mentsuyu (Japanese savory soy sauce-based seasoning) (or adjust with soy sauce, mirin, sake)
- 600ml Katsuobushi dashi stock (or use instant dashi powder like Hondashi)
- 1/2 Onion, thinly sliced
- 1/2 Scallion (green onion), sliced diagonally
- 15g Enoki mushrooms, trimmed
- 2 fresh Eggs
- 240g Steamed rice, hot
- Nori (seaweed) for garnish (optional)
Katsuobushi Dashi Stock (or use instant dashi)- 4 cups Water
- 1 sheet Kombu (dried kelp, approx. 10cm)
- 10g Katsuobushi (dried bonito flakes)
- 4 cups Water
- 1 sheet Kombu (dried kelp, approx. 10cm)
- 10g Katsuobushi (dried bonito flakes)
Cooking Instructions
Step 1
First, prepare your crispy fried tonkatsu. Referencing a good tonkatsu recipe (like @6936873) will ensure the best results.
Step 2
Slice the prepared tonkatsu into bite-sized pieces.
Step 3
In a pot, combine 4 cups of water and the kombu sheet. Bring to a gentle simmer over low heat. Once it starts to simmer, remove the kombu and turn off the heat.
Step 4
Add the katsuobushi flakes to the warm water and let it steep for about 10 minutes. Strain the liquid through a fine-mesh sieve to obtain a clear dashi stock.
Step 5
Thinly slice the onion and shiitake mushrooms. Slice the scallions diagonally. Trim the root ends of the enoki mushrooms and separate them into strands.
Step 6
In a small bowl, lightly beat the eggs with a fork or chopsticks. You want them mostly combined, but not fully whisked – this will create a softer, more custardy texture when cooked.
Step 7
Lightly oil a clean pot or saucepan. Add the sliced onions and sauté over medium-low heat until they become translucent and fragrant.
Step 8
Add the sliced shiitake mushrooms to the pot and sauté with the onions until they soften and release their aroma.
Step 9
Pour in the prepared dashi stock and the mentsuyu (or your soy sauce, mirin, sake mixture) into the pot with the sautéed vegetables. Stir well to combine. Bring to a gentle simmer and adjust the seasoning as needed.
Step 10
Arrange the diagonally sliced scallions on top of the simmering liquid.
Step 11
Once the liquid returns to a gentle simmer, carefully pour the lightly beaten eggs and add the enoki mushrooms over the top. Cook for about 1-2 minutes, or until the egg is softly set but still slightly runny (medium-boiled), ensuring a tender texture.
Step 12
Spoon hot steamed rice into individual serving bowls. Carefully ladle the simmered ingredients and sauce over the rice.
Step 13
Finally, place the sliced tonkatsu pieces neatly on top of the rice and sauce. For a spicy kick, you can add finely chopped chili peppers (like bird’s eye chilies or jalapeños) to the sauce while simmering or as a topping. Garnish with nori strips for an extra layer of flavor and texture.
