Speaking of which, one of my favorite Japanese dishes is katsudon. It's a donburi (rice bowl) topped with fried onions, egg, and a cutlet of deep fried pork (katsu). I've been craving for katsudon for weeks now, but since we don't have restaurants here that serve Japanese food with the authentic Japanese taste, I tried making my own katsudon instead.
Katsudon
Ingredients:
2 tonkatsu cutlets, sliced
1/3 cup dashi* stock
2 teaspoons sugar
1 tablespoon soy sauce
3 large eggs
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 medium-sized carrot, thinly sliced
1 green onion, thinly sliced
Steamed white rice
Procedure:
1. Combine dashi, sugar, and soy sauce in one bowl.
2. In another bowl, place the eggs then lightly beat.
3. Heat a large pan over medium high heat and add the oil.
4. Saute the onions until they are fragrant and start to turn translucent.
5. Pour the dashi mixture over the onions and carrots, then nestle the tonkatsu into the vegetables.
6. Drizzle the egg over everything and then sprinkle with green onions.
7. Cover with a lid and cook for another minute, or until the egg is mostly set.
8. In two large bowls, place the rice then top each bowl with the tonkatsu and egg. Serve immediately.
*Dashi is a Japanese broth used as a base in most Japanese dishes. It gives Japanese dishes the authentic flavor, and comes in granulated or liquid form. Traditional dashi is made by boiling kelp, anchovies, and bonito flakes.
Shared with Food Friday and Food Trip Friday.
