Name: Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe
Yield: 1
Ingredients: 1/3 cup (80ml) dashi , or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi; 1 tablespoon (15ml) soy sauce; 1 tablespoon (15ml) sake; 2 teaspoons (8g) sugar; 2 teaspoons (10ml) mirin; 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional; 1 leftover Japanese fried chicken or pork cutlet , cut crosswise into 1/2-inch strips; 2 large eggs; 2 scallions, white and light green parts only, thinly sliced, plus more for garnish; Steamed white or brown rice, for serving

Ingredients

(Servings: 1)

1/3 cup (80ml) dashi , or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) sake

2 teaspoons (8g) sugar

2 teaspoons (10ml) mirin

4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional

1 leftover Japanese fried chicken or pork cutlet , cut crosswise into 1/2-inch strips

2 large eggs

2 scallions, white and light green parts only, thinly sliced, plus more for garnish

Steamed white or brown rice, for serving

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Ingredients

Steps

Nutrition Facts

Comments

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts