Katsu-Don (カツ丼, pork and egg rice bowl) recipe
Katsu-don is one of my favourite Japanese dish. That crispy pork katsu, silky egg, sweet and crunchy onions, and that sweet and savoury sauce, laid over a bowl of warm, steamed white rice, everything is just so perfect in one single bowl. #RiceBowlLover. I don't usually make this dish myself because making that pork katsu is just so much work. Luckily, when I walked pass a Japanese grocery store near me today called Ichiba, I found some delicious pork katsu being on sale. I suppose it's because I arrived there quite late and they're trying to get rid of whatever fresh food they have on hand before closing. The food are fresh and still completely edible, so I grabbed some of these discounted goodie and made this yummy and comforting dinner, knowing that I did some good by help reducing food waste, as well as saving some money at the same time.
To make this delicious recipe, you will need:
1 Pork or Chicken Katsu (Deep Fried Pork or Chicken, Japanese Style)
1 small Onion or 1/2 large one.
2 Eggs, beaten
1/4 cup Dashi Broth or Chicken Stock (low sodium)
1 1/2 Tbsp low sodium Soy Sauce
1 Tbsp Mirin (or 1 Tbsp of sugar + 1 Tbsp Sake)
1. Make the sweet and savoury sauce. In a bowl, mix together the dashi broth (or chicken stock), soy sauce and mirin. Set aside.
2. Slice the onion into thick stripes.
3. In a shallow sautee pan (do not add oil! there are plenty of oil in the katsu itself), add the pork (or chicken) katsu, and gently toast it over low heat until it crisps up. Remove from pan and set aside.
4. Saute the onions in a little bit of oil, until they soften slightly and becomes translucent. Put the katsu back into the pan and pour in the sauce and let it bubble away and the volume reduce by half. At this point, do not move the katsu because we want the top part to remain crispy.
5. Pour in the beaten egg and gently move the egg around with a pair of chopsticks, we're looking to crease some delicious egg sheets that would hold the katsu and the onions together, without disturbing the crispy katsu on the top side.
6. Cook the egg to your liking, I prefer it being soft and just set. Try not to overcook it, as the egg really adds to the silky texture which goes so well with the crunchy katsu and warm, soft steamed rice.
7. Carefully move/ pour the egg/katsu/onion mixture over a bed of freshly steamed white rice. Serve immediately.