JAPANESE KATSUDON

Japanese katsudon image

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

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

Ingredients

1 tsp vegetable oil
1 large onion , sliced
1 breaded pork fillet - use leftover tonkatsu (see recipe below), sliced
150ml dashi or stock
1 tbsp soy
1 tsp mirin
1 tsp sugar
2 large eggs , beaten
200g cooked rice
finely chopped chives , to serve

Steps:

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.
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.

Nutrition Facts : Calories 583 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium