Katsudon Pork Cutlet Rice Bowl

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INGREDIENTS:

  • 300 grams cooked rice
  • Sesame oil
  • 12 imitation katsu snacks
  • 1/4 onion
  • 30cc mentsuyu (Japanese noodle soup base)
  • 1 teaspoon cane sugar
  • 60cc water
  • 2 eggs, whisked
  • Mitsuba
  • Nori strips
  • Pickled ginger


    • METHOD:

    Grease a muffin pan with sesame oil and fill with cooked rice.
    Press down with a spoon creating a pocket in the center.

    Bake for 15-20 minutes at 200 degrees C.

    In a frying pan, combine katsu snack pieces, sliced onions, mentsuyu, cane sugar and water and cook over low to medium heat until onions are soft.

    Pour whisked egg on top and cook for another 1-2 minutes.

    Transfer cooked mixture into the rice cups and garnish with mitsuba, nori and pickled ginger.

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    COMMENTS / REVIEWS

    1. L
      Lindsay

      Tasty and beautiful.

    2. K
      Katy

      I admittedly made a few changes, but I think the concept is the same and made it so good.

    3. A
      Alaska Girl

      Wow. Fantastic! Followed the instructions to the letter and this was awesome...

    4. P
      Paul Legato

      I will be trying it

    5. R
      Roberta

      Love it! Simple yet delicious. Thank you.

    6. L
      Lori

      I love making this recipe its amazing:)

    7. P
      Phyllis

      So nice .. i wish i could make these

    8. S
      Sarah

      I think this recipe was amazing!

    9. M
      Mark

      Unfortunately it is not in my taste.I do not recommend it.

    10. P
      Paul Legato

      Thank you for a delicious recipe

    11. r
      rei

      This is a great recipe. I just made it and will make it again soon.

    12. M
      Monica

      I have lost track of all the times I have used this recipe. Always great!

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