Katsudon (Japanese Chicken Or Pork Cutlet And Egg Rice Bowl) Recipe | Recipe Cart | Recipe Cart

Name: Katsudon (Japanese Chicken Or Pork Cutlet And Egg Rice Bowl) Recipe | Recipe Cart | Recipe Cart
Total time: 5 min
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

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This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets.

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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