Tender Tonkatsu Rice Bowl for Kids
Delicious Homemade Tonkatsu Rice Bowl the Whole Family Can Enjoy
Made today with ingredients I had at home~~~
Main Ingredients- 2 Tonkatsu cutlets (store-bought or homemade)
- 2 bowls of warm rice
Sauce Ingredients- 1 large green onion (about 10-15cm length)
- 2 Tbsp soy sauce (use brewed soy sauce)
- 200ml water (approx. 1 cup)
- Pinch of white pepper (adjust to taste)
- 1 Tbsp agave syrup (or corn syrup/honey)
- 0.5 Tbsp tuna extract (omit if unavailable, or use a little soy sauce for soup)
- A little cooking oil (for sautéing green onion)
- 1 large green onion (about 10-15cm length)
- 2 Tbsp soy sauce (use brewed soy sauce)
- 200ml water (approx. 1 cup)
- Pinch of white pepper (adjust to taste)
- 1 Tbsp agave syrup (or corn syrup/honey)
- 0.5 Tbsp tuna extract (omit if unavailable, or use a little soy sauce for soup)
- A little cooking oil (for sautéing green onion)
Cooking Instructions
Step 1
Fry the tonkatsu until golden brown and crispy. If using store-bought tonkatsu, follow package instructions or use an air fryer. Be careful not to burn it and ensure it’s cooked through.
Step 2
Once fried, place the tonkatsu on paper towels to drain excess oil. This helps maintain its crispiness and reduces greasiness.
Step 3
Finely chop the green onion, focusing on the white parts. Heat a little cooking oil in a pan over low heat and sauté the green onions until they become lightly browned and fragrant. Let the onion flavor infuse into the oil slowly.
Step 4
Once the green onions are nicely sautéed, add the soy sauce, water, tuna extract, agave syrup, and white pepper. Stir well. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 2-3 minutes until the sauce thickens slightly.
Step 5
If using eggs, crack them into a bowl and lightly beat them. Don’t overmix; just combine the yolks and whites.
Step 6
Pour the beaten eggs slowly in a circular motion over the simmering sauce. Pouring gently will help create a beautiful swirl pattern.
Step 7
Turn off the heat once the eggs are cooked to your liking, ideally still slightly soft. Overcooking will make them dry, so turning off the heat when they are just set is key to a tender texture.
Step 8
Serve the warm rice in a bowl. Cut the drained tonkatsu into bite-sized pieces (about 2-3cm wide) and arrange them neatly over the rice. Cutting them smaller makes them easier for children to eat.
Step 9
Finally, generously ladle the delicious tonkatsu sauce (with the cooked egg) over the tonkatsu and rice. You can add baby greens for extra freshness and visual appeal. Enjoy your meal!
