Now that you got the Tonkatsu recipe down, let’s take it to the next level. Katsu Don, translates to “Katsu” over rice or Katsu rice bowl. You don’t just get to put the fried pork cutlet on the top of the rice, there is more to it than that.
I love Katsu Don, mostly when it’s cooked with fresh eggs. I love it when the egg is almost not cooked. The snotty look of it and taste just makes this dish that much sweeter.
Back in the day when I used to live in Japan, I have always thought to myself, how do they make this sweet delicious sauce that is almost infused on the meat? Wonder no more readers, I am here to tell you the secret, (it’s really not), on a how to get the same taste.
First step of this recipe, make Tonkatsu.
- ¼ cup water
- 1 tbsp Soy Sauce
- 1 tbsp Mirin (rice wine)
- 1 tbsp Sugar
- 1 Egg
- Fresh steamed rice
- Slice the onions into lengthwise slivers.
- Combine water, soy sauce, sugar, and mirin in a small frying pan.
- Put the pan over high heat.
- Add the onion, cover and let it come to a boil for about a minute.
- Lay the Tonkatsu over the sauce.
- Beat the egg slightly and pour it top of the pork.
- Cover for about 30 seconds letting it boil, then turn it off.
- Put rice in a bowl.
- Carefully pour the Katsudon on top of the rice.
- Sprinkle parsley on top.