We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
Katsudon Rice Bowl

Katsudon Rice Bowl

  • Recipe parson20160119 26781 hqf99x Serves 1
Rated by 40 people
Star recipeStar recipeStar recipeStar recipe halfStar00
Click to rate this recipe:

Discover a deliciously crispy, savoury, and satisfying one-bowl meal with this katsudon rice bowl recipe. A wonderful combination of crispy katsu cutlets, savoury egg and soy sauce seasoning, all on a mound of freshly steamed white rice, this dish is perfect for introducing the world of Japanese cuisine to friends and family. Alternatively, keep the recipe for yourself.

Ingredients

• 1 katsu cutlet
• 1 bowl of japanese rice
• 1/4 onion
• 2 eggs
• 50ml of water
• 1 tbsp soy sauce
• 1 tbsp mirin rice wine
• 1.5 tbsp sugar
• 1 tsp dashi stock
• oyakodon pan
• a donburi bowl

How To Prepare

  1. Make your katsu. You can follow our recipe and start your katsu from scratch on the day or if you have any leftover from katsu curry or katsu burgers, just warm it up in the oven for a few minutes to crisp it up. You want time heating your katsu so it’s still nicely warm when it’s added to the sauce.

  2. Start cooking your rice now. If you’ve not cooked rice before, you can follow our recipes from white and brown rice. Next, slice the onion thinly and in a separate bowl whisk together the eggs.

  3. Add the onion, water, soy sauce, mirin, sugar and dashi to your oyakodon pan. Bring to a low simmer and cook for 2-3 minutes.

  4. Serve your rice into your donburi bowl. Next, add the katsu to the oyakodon pan and pour on 2/3rds of the egg. Increase the heat slightly and shake the oyakodon pan while the egg cooks, until it’s half-done. Then pour on the remaining 1/3 of the egg mixture.

  5. Continue shaking the frying pan while the last of the egg cooks, when it’s half done then serve onto your rice. 

Tips and Information

• If you don’t have an oyakodon pan, just heat your egg and katsu in a frying pan.

Ingredients20160119 26781 1qjvetq

BUY INGREDIENTS

ADD ALL