Authentic home cooking from Japan, with US measurements. 
Katsudon-Style Bowl with Satsuma-age
This recipe became popular on July 20, 2010. It's a healthy and easy-to-make rice bowl. The inspiration for this recipe came when I looked at satsuma-age and thought it resembled tonkatsu, so I wondered if I could make it like katsudon.
Katsudon-Style Bowl with Satsuma-age
This recipe became popular on July 20, 2010. It's a healthy and easy-to-make rice bowl. The inspiration for this recipe came when I looked at satsuma-age and thought it resembled tonkatsu, so I wondered if I could make it like katsudon.
Open in Cookpad AppSteps
- 1
Cut the satsuma-age into bite-sized pieces. Slice the onion.
- 2
In a pot, combine 2/3 cup water (150 ml), the ingredients marked with ☆, and the onion. Simmer until the onion reaches your desired tenderness.
- 3
Add the satsuma-age and warm it lightly.
- 4
Pour in the eggs and cook to your preferred level of doneness.
- 5
Serve and top with green onions if available.
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