☆カツ丼☆ 
☆Katsudon☆
★★★ Over 700 reviews, popular recipe ★★★
The sweet and savory sauce is delicious!
Store-bought cutlets are fine too♪
The origin of this recipe
I often make katsudon using the same recipe as my hall-of-fame oyakodon, so I decided to write it down♪
☆Katsudon☆
★★★ Over 700 reviews, popular recipe ★★★
The sweet and savory sauce is delicious!
Store-bought cutlets are fine too♪
The origin of this recipe
I often make katsudon using the same recipe as my hall-of-fame oyakodon, so I decided to write it down♪
Cooking Instructions
- 1
Thinly slice the onion♪
Lightly beat the eggs without over-mixing♪ - 2
Add the ● seasonings and onion to a pot♪
Boil over medium-high heat for 2 minutes♪
- 3
Once the onion is cooked, add the sliced pork cutlet♪
- 4
Pour in the eggs, cover immediately, and cook on high heat for 15 seconds♪
- 5
Turn off the heat,
let it steam with the lid on for 15 seconds♪
(If you want the eggs more cooked, reheat on low heat♪)
- 6
Serve rice in a bowl,
slide step ④ over it, sprinkle with mitsuba, and it's ready＊
- 7
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