Japanese cuisine

Easy

Katsudon I Pork Cutlet over Rice

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

When you’re having a hard day, you could still feel empty or weak even after having a meal. How about a bowl of Pork Cutlet over Rice on a day like this? A mouthful of warm rice and a piece of pork cutlet, smooth and soft with bonito soup! This substantial dish will warm up your heart.

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

1 SERVING

Ingredients:

1 Large Pork Cutlet (any kind that’s available on the market)
1 Large Egg
1/3 Large Onion
2 Large Small green onion
1/4 Large Enoki Mushroom
1 Bowl of Rice
1 Cup Bonito broth
Sauce:
2 1/2 Tbsp Soy Sauce
2 Tbsp Cooking Wine
1 Tsp Sugar
Pepper

Directions:

Slice the onion. Cut the enoki mushroom and the small green onion into bite sizes. Chop a bit of small green onion for garnish. In a small bowl, lightly beat the egg.

Put the pork cutlet in the oil heated to 170˚C, and fry until it turns golden and crispy. Remove any excess oil and cut it into bite sizes.

Put the bonito broth and the ingredients for the sauce in a saucepan. When it boils, put in the sliced onion.

Once the onion is cooked, place the enoki mushroom, small green onion, and pork cutlet in the pot. Pour the beaten egg and then immediately stir in a round motion. Turn off the heat when the egg is half cooked.

Put an adequate amount of rice in a bowl, then place boiled pork cutlet on top. Pour some soup and garnish with chopped green onion.

Enjoy while it’s still hot.