Quick & Easy Katsu Don with Store-Bought Tonkatsu
Homemade Japanese Tonkatsu and Egg Rice Bowl: Super Speedy Katsu Don Recipe Using Pre-Made Tonkatsu
Don’t worry on busy days! This recipe shows you how to quickly and easily make delicious Japanese tonkatsu rice bowls, also known as Katsu Don, at home using convenient store-bought mini tonkatsu. The combination of egg and vegetables creates a soft, satisfying, and complete meal.
Main Ingredients- 12 mini tonkatsu cutlets (store-bought)
- 2 large eggs
- 1/4 medium onion
- 1/2 package enoki mushrooms
- A small bunch of green onions, for garnish
- 2 bowls cooked rice, warm
- 1 Tbsp vegetable oil
Delicious Donburi Sauce Ingredients- 1 Tbsp Katsuobushi dashi concentrate (or kelp/bonito stock)
- 1 cup (200ml) water
- 2 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1 tsp sugar
- 1 Tbsp Katsuobushi dashi concentrate (or kelp/bonito stock)
- 1 cup (200ml) water
- 2 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 1 tsp sugar
Cooking Instructions
Step 1
First, prepare the vegetables for the topping. Trim the base of the enoki mushrooms, then thinly shred them. Cut the shredded mushrooms in half crosswise into manageable pieces. Thinly slice the onion. Finely chop the green onions for garnish.
Step 2
Cook the mini tonkatsu cutlets until golden brown and crispy. You can fry them or use an air fryer. If using a frying pan, heat 1 Tbsp of vegetable oil over medium heat. Fry the tonkatsu cutlets, flipping them occasionally, until they are evenly golden and crisp. Be careful not to burn the outside before the inside is cooked through by using excessive heat.
Step 3
Now, let’s make the delicious donburi sauce. In a pot, combine 1 cup (200ml) of water, 1 tsp of sugar, 2 Tbsp of mirin, 1 Tbsp of katsuobushi dashi concentrate (or substitute with kelp or bonito stock if unavailable), and 2 Tbsp of soy sauce. Bring the mixture to a boil over medium heat.
Step 4
Once the sauce begins to boil, add the sliced onions and enoki mushrooms. Simmer for about 2-3 minutes, or until the onions become translucent and the mushrooms are tender. This allows the vegetables to soften and infuse the sauce with their flavor.
Step 5
When the vegetables are tender, gently pour the beaten eggs in a circular motion over the mixture in the pot. To achieve a soft texture, cover the pot with a lid and cook over low heat for just 1-2 minutes. The eggs should be about 70-80% cooked, still slightly moist. The whites should be set, but the yolks should remain a bit runny for a creamy consistency.
Step 6
Finally, sprinkle the chopped green onions over the sauce. This adds a fresh, vibrant touch and enhances the overall flavor of the Katsu Don topping.
Step 7
Serve the warm rice in a donburi bowl. Arrange the golden-brown, crispy mini tonkatsu cutlets neatly on top of the rice. The sight of the delicious tonkatsu piled high will surely make your mouth water.
Step 8
Pour the prepared, flavorful sauce evenly over the tonkatsu and rice. Your homemade Japanese Tonkatsu Rice Bowl (Katsu Don) is now ready! Enjoy it while it’s warm for the best taste.
