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. T
      Tracy

      What a beautiful recipe you put together for us.

    2. r
      rei

      Made this today for my family - they loved it!

    3. B
      Bea

      I made this tonight for my kids. They loved it. It was very easy.

    4. J
      Jancd

      Thank you for another winner recipe!

    5. A
      Angela

      This is a GREAT recipe.

    6. k
      kathy

      Looks like a great recipe!! Cant wait to try it!!

    7. D
      Diana

      What a wonderful inspiration!

    8. M
      Megan

      Made this last night for my family and we love it.

    9. E
      Ellen

      Love it! Simple yet delicious. Thank you.

    10. J
      Jamie

      This is my go-to recipe

    11. c
      chris p

      Thanks. It's delicious.

    12. S
      Spec-K

      I'm totally hooked. I will make this often. It is amazing.

    13. C
      Corrie

      This was absolutely delicious!!

    14. c
      chris p

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

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