Katsu-don 〜かつ丼 〜

Recipe from Asian Home Cooking, Facebook

Pork cutlet ( Tonkatsu) Rice Bowl ( donburi ) is a very popular rice bowl in Japan.

This is a dish that is made when the you / kids have a important tests, soccer / volleyball / wrestling / judo matches etc...the next day. Katsu means to win and many carry on the superstition by eating the Katsu for good luck.

1. Cut the crispy pork katsu in thick slices and set aside

2. mise en place: sliced onions (half), 4 eggs plus 1 egg for later, chopped green scallions, and the sauce 〜bonito stock 7 Tablespoons, soy sauce 2 Tablespoons, mirin 2 Tablespoons, sake 2 Tablespoons, sugar 1 Tablespoon

3. Put the onions and the soy sauce mixture in a #5 cast iron skillet . Cook until it the onions soften a bit and simmer.

4. Add the sliced Katsu.

5. Then add the 4 beaten eggs and cover until the eggs firm up a bit.

6. Then add 1 beaten egg and sprinkle the scallions , cover and turn the heat off.

7. Serve on a big bowl of rice and eat

Notes: 
* Put the katsu on top of the sauce with the onions , not submerged all the way. Only the beaten egg will be covering the katsu. If you use leftover katsu without crisping it up, some have experienced the panko crust to separate while cooking.

*Best would be if you fry the katsu right before but that never happens in our house. We fry a bunch of katsu and eat it with thinly sliced cabbage the first night, make some katsu sandwiches for lunch and make katsu don or katsu curry for dinner the next night.