Katsudon (Japanese Chicken Or Pork Cutlet And Egg Rice Bowl) Recipe | Recipe Cart
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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Cooking tools:
- Donburi pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Serving bowl
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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