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Quick Katsudon (Simplified)
70% authentic · Japanese-inspired
A faster version of Katsudon, this recipe uses pre-made tonkatsu or thinner pork cutlets for quicker frying, and a simplified sauce to get this satisfying meal on the table in under 30 minutes.
Ingredients
- Pre-cooked Tonkatsu or thin pork cutlets4
- SaltTo taste
- Black pepperTo taste
- Vegetable oilFor frying
- Onion1 medium, thinly sliced
- Water1/2 cup
- Soy sauce3 tablespoons
- Mirin3 tablespoons
- Sugar1 tablespoon
- Eggs4 large, lightly beaten
- Cooked Japanese short-grain rice4 cups
- Sesame seedsFor garnish
Steps
- 1
If using raw thin cutlets, season with salt and pepper and pan-fry in a little oil until golden brown and cooked through. If using pre-cooked tonkatsu, reheat until crispy.
- 2
Cut the cooked cutlets into serving pieces.
- 3
In a pan, combine water, soy sauce, mirin, and sugar. Bring to a simmer.
- 4
Add the sliced onion to the simmering sauce and cook until softened, about 3 minutes.
- 5
Place the cutlet pieces on top of the onions. Pour the beaten egg evenly over the cutlets and onions. Cover and cook until the egg is set to your liking, about 2-3 minutes.
- 6
Serve immediately over bowls of cooked Japanese rice, garnished with sesame seeds.
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