Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions.

otaku
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.

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  • Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.

  • Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

Cook's Note:

Substitute chicken stock for the dashi if desired.

Nutrition Facts

590 calories; 24 g total fat; 267 mg cholesterol; 1224 mg sodium. 58.1 g carbohydrates; 32 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
02/22/2017
This was a dish I dearly loved to eat when I was stationed in Japan. My small town of Misawa in Aomori-ken had either a breaded pork cutlet or a breaded chicken breast sliced thin so that there was no need to try to cut the meat smaller in order to fit it in the mouth. With pork it was called "katsudon" which was a shortened version of "tonkatsu" (the katsu part was from English "cutlet") and "donburi" or "meal in a bowl." If you used chicken the name changed to oyaku donburi where the oyaku means "mother & child" due to having both chicken and egg. I will sometimes make this dish without meat just the egg and veggies (I add mushrooms) and have it for breakfast. Give this dish a try! Read More
(6)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/22/2017
This was a dish I dearly loved to eat when I was stationed in Japan. My small town of Misawa in Aomori-ken had either a breaded pork cutlet or a breaded chicken breast sliced thin so that there was no need to try to cut the meat smaller in order to fit it in the mouth. With pork it was called "katsudon" which was a shortened version of "tonkatsu" (the katsu part was from English "cutlet") and "donburi" or "meal in a bowl." If you used chicken the name changed to oyaku donburi where the oyaku means "mother & child" due to having both chicken and egg. I will sometimes make this dish without meat just the egg and veggies (I add mushrooms) and have it for breakfast. Give this dish a try! Read More
(6)
Rating: 5 stars
02/22/2017
This was a dish I dearly loved to eat when I was stationed in Japan. My small town of Misawa in Aomori-ken had either a breaded pork cutlet or a breaded chicken breast sliced thin so that there was no need to try to cut the meat smaller in order to fit it in the mouth. With pork it was called "katsudon" which was a shortened version of "tonkatsu" (the katsu part was from English "cutlet") and "donburi" or "meal in a bowl." If you used chicken the name changed to oyaku donburi where the oyaku means "mother & child" due to having both chicken and egg. I will sometimes make this dish without meat just the egg and veggies (I add mushrooms) and have it for breakfast. Give this dish a try! Read More
(6)
Rating: 5 stars
08/15/2017
I made this with leftover chicken curlet! I sprinkled green onions right before turning off the fire. This is a childhood favorite of mine too! Yummy! Read More
(1)
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Rating: 5 stars
02/08/2018
I'll definitely make this again. It was very good although I did prepare some of the ingredients wrong. Next time I'll add some seasoning to the rice for sure. I ended up using chicken stock instead of dashi stock too. I made it for some of my family and the overall reviews were positive- also if you're making this meal for four only use about two cups of rice and double everything else! I cooked way too much rice using three cups (I think after I cooked it there was about 11 cups worth of rice.) Overall delicious! Read More