‘Katsu’ is a Japanese abbreviation for ‘Cutlets’. Following the pattern of naming Donburi dishes, cutlets on rice is called ‘Katsu Don’. Usually ‘Tonkatsu’ (Pork Cutlets) are used, but Chicken Cutlets version is also very yummy.
4 servings Freshly Cooked Rice
1 tablespoon Oil
1 to 2 Onion
1 cup Dashi Stock
2 to 3 Spring onion *sliced
2 tablespoons Sugar
4 to 5 tablespoons Soy sauce
2 tablespoons Mirin
4 Tonkatsu (Pork Cutlets)
4 to 6 Eggs
- Cut Tonkatsu (Pork Cutlets) and Onion.
- Heat Oil in a frying pan and cook Onion. Once the Onion starts to change colour, add Dashi Stock, Sugar, Mirin and Soy Sauce and cook on a medium heat until tender.
- Place the sliced Tonkatsu (Pork Cutlets) on top of the Onion. DO NOT stir.
- Beat the Eggs and pour them over the Tonkatsu and Onion. DO NOT stir.
- Sprinkle Spring Onions over the top and cover the pan with a lid until the Egg is set.
- Half fill a bowl with freshly cooked rice and cover it with the Tonkatsu mixture.
I don’t have Dashi but I do have hontsuyu. Can you tell me how I can substitute hontsuyu for dashi?
I had a recipe that did but I lost it. Thank you.
Hello. I am not sure what ‘Hontsuyu’ is, but it’s probably seasoned dashi stock. I sometimes use chicken stock instead of dashi stock. It depends on how salty the ‘Hontsuyu’ is, but I would add 1 tablespoon of it to Water to make 1 cup of stock. Taste it, and you can add more if you like stronger flavour.