黄金比で簡単・カツ丼の作り方 1人前 
Easy Katsudon Recipe for One
I recreated the taste of an Osaka katsudon restaurant. You can make it with a measuring spoon. The ratio is 2 parts dashi broth to 1 part each of mirin and soy sauce, with a little sugar. The origin of this recipe: In the past, when I made katsudon at home without much thought, it turned out bad and was inedible. I really wanted to know the restaurant taste, so I researched a lot and arrived at this golden ratio. It truly tastes like the restaurant version. Since I started making this, I stopped eating katsudon when dining out.
Easy Katsudon Recipe for One
I recreated the taste of an Osaka katsudon restaurant. You can make it with a measuring spoon. The ratio is 2 parts dashi broth to 1 part each of mirin and soy sauce, with a little sugar. The origin of this recipe: In the past, when I made katsudon at home without much thought, it turned out bad and was inedible. I really wanted to know the restaurant taste, so I researched a lot and arrived at this golden ratio. It truly tastes like the restaurant version. Since I started making this, I stopped eating katsudon when dining out.
Cooking Instructions
- 1
In a small frying pan or pot, arrange the sliced onion and add all the seasonings. Heat it up.
- 2
It will start to simmer quickly. Lower the heat slightly and wait for about 1 minute.
- 3
Place the sliced tonkatsu on top, then pour the beaten egg and sprinkle the green onion over it.
- 4
Cover and steam over medium or low heat for about 1 minute until done. It's okay if the egg is slightly runny.
- 5
Serve over hot rice and enjoy...
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