Easy Katsudon with Mentsuyu

Name: Easy Katsudon with Mentsuyu
Yield: Serves 1 — only the amount of water changes
Ingredients: 4-5 large pieces pork cutlet (tonkatsu); 1/4 onion; 2 tablespoons (25 ml) mentsuyu (triple strength); 1 egg; Cooked rice, as desired; 3 tablespoons (45 ml) for hot katsudon at home; 2 tablespoons (25 ml) for lunchbox katsudon with less liquid

しじみ◎ @cook_40062860

You can make katsudon for a lunchbox without the rice getting soggy by adjusting the amount of liquid. When you eat katsudon hot at home, it's delicious with plenty of sauce.

How this recipe came about:
Hot katsudon at home is so tasty, but when you pack it for lunch, the sauce makes the rice mushy and unappetizing.

Reducing the liquid solved the problem.

You can use the same method for the tempura egg bowl in step 8 for lunchboxes too.

You can make katsudon for a lunchbox without the rice getting soggy by adjusting the amount of liquid. When you eat katsudon hot at home, it's delicious with plenty of sauce.

How this recipe came about:
Hot katsudon at home is so tasty, but when you pack it for lunch, the sauce makes the rice mushy and unappetizing.

Reducing the liquid solved the problem.

You can use the same method for the tempura egg bowl in step 8 for lunchboxes too.

しじみ◎ @cook_40062860

You can make katsudon for a lunchbox without the rice getting soggy by adjusting the amount of liquid. When you eat katsudon hot at home, it's delicious with plenty of sauce.

How this recipe came about:
Hot katsudon at home is so tasty, but when you pack it for lunch, the sauce makes the rice mushy and unappetizing.

Reducing the liquid solved the problem.

You can use the same method for the tempura egg bowl in step 8 for lunchboxes too.

You can make katsudon for a lunchbox without the rice getting soggy by adjusting the amount of liquid. When you eat katsudon hot at home, it's delicious with plenty of sauce.

How this recipe came about:
Hot katsudon at home is so tasty, but when you pack it for lunch, the sauce makes the rice mushy and unappetizing.

Reducing the liquid solved the problem.

You can use the same method for the tempura egg bowl in step 8 for lunchboxes too.

Saved

Ingredients

Serves 1 — only the amount of water changes

4-5large pieces pork cutlet (tonkatsu)
1/4onion
2 tablespoons (25 ml)mentsuyu (triple strength)
1egg
Cooked rice, as desired
Water (choose one below)
3 tablespoons (45 ml)for hot katsudon at home
2 tablespoons (25 ml)for lunchbox katsudon with less liquid

Saved

Steps

1

Beat the egg. Slice the onion into wedges. If you don't like crunchy onions, microwave them for about 1 minute.
2

Use 4-5 pieces of store-bought pork cutlet (tonkatsu). Each piece should be about the size of a croquette.
3

Use a small frying pan with a lid. Add the onion, mentsuyu, and water to the pan, then place the pork cutlet on top. Heat over medium.
4

When the sauce starts to boil, pour half the beaten egg over the center (where it cooks slower). Cover and cook until the egg starts to set.
5

Pour the remaining egg around the pork cutlet. Cover again. When the egg is cooked to your liking, move to the next step.
6

Serve the pork cutlet and egg mixture with the sauce over hot rice. Katsudon is ready!
For lunchbox version, continue simmering.
7

Stir the edges of the egg with chopsticks to mix in the sauce, cover, and simmer on low heat. Cook until the sauce is absorbed and everything is cooked through.
8

The pork cutlet and egg mixture is now ready for lunchboxes. Pack rice into your lunchbox, let it cool slightly, then top with the pork cutlet and egg.
9

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