If you make a little extra tonkatsu, you can enjoy Katsu-don the next day. The seasoned pork cutlet, tonkatsu, katsudon tastes great also.
- rice 200 mL
- water 240 mL
- tonkatsu (1piece of this recipe) 200 g
- onion 100 g
- egg 2
- dashi powder (or 100 mL dashi soup) 1 teaspoon
- water (no need if you use dashi soup) 100 mL
- soy sauce 1 tablespoon
- brown sugar 1.5 tablespoon
- nori seaweed (fine cut)
- Cut onion into thin slices. Cut pork cutlet into 2cm pieces.
- Put the onion and all the seasonings in a frying pan and heat over medium heat.
- When the onions are fried and seasoned, add the pork cutlet and cook for a while.
- Crack the egg into a bowl and mix briefly.
- Pour the egg around the frying pan. Turn off the heat and wait until the eggs are half-cooked.
- Serve on top of rice and decorate with chopped nori as desired.
This is a recipe that uses neither sake nor mirin. Why use sake and mirin in the first place? I thought briefly about it in this recipe. When I make tonkatsu, I make quite a lot of it. Of course, I'm looking forward to making tonkatsu, but I'm also quite looking forward to making katsu-don and katsu-sando the next day.
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