Love-ly!! Katsu Curry Egg Bowl

Name: Love-ly!! Katsu Curry Egg Bowl
Yield: Serves 3 servings
Cuisine: American
Ingredients: 3 pieces frozen pork cutlet (tonkatsu); 1/2 onion, sliced; 2 stalks green onion, sliced on the diagonal; 6 dried shiitake mushrooms; 2 cups (480 ml) shiitake soaking liquid; 2 tablespoons mentsuyu (3x concentrate); 1 serving store-bought curry roux; 1/2 tablespoon curry powder; 5 large eggs; 3 bowls cooked rice

焼肉部 @cook_40050370

Even though katsu bowls are already high in calories, I decided to combine it with curry!

If you’re not afraid of a little indulgence, give this a try.
Recipe background: I wanted both a katsu bowl and katsu curry.

So, I made this for a 39-year-old woman who wanted it all.

Even though katsu bowls are already high in calories, I decided to combine it with curry!

If you’re not afraid of a little indulgence, give this a try.
Recipe background: I wanted both a katsu bowl and katsu curry.

So, I made this for a 39-year-old woman who wanted it all.

焼肉部 @cook_40050370

Even though katsu bowls are already high in calories, I decided to combine it with curry!

If you’re not afraid of a little indulgence, give this a try.
Recipe background: I wanted both a katsu bowl and katsu curry.

So, I made this for a 39-year-old woman who wanted it all.

Even though katsu bowls are already high in calories, I decided to combine it with curry!

If you’re not afraid of a little indulgence, give this a try.
Recipe background: I wanted both a katsu bowl and katsu curry.

So, I made this for a 39-year-old woman who wanted it all.

Saved

Ingredients

Serves 3 servings

3 piecesfrozen pork cutlet (tonkatsu)
1/2onion, sliced
2 stalksgreen onion, sliced on the diagonal
6dried shiitake mushrooms
2 cups (480 ml)shiitake soaking liquid
2 tablespoonsmentsuyu (3x concentrate)
1serving store-bought curry roux
1/2 tablespooncurry powder
5large eggs
3 bowlscooked rice

Saved

Steps

1

Slice the ingredients.
2

Rehydrate the dried shiitake mushrooms, slice them, and simmer them in their soaking liquid. Once it comes to a boil, skim off any foam.
3

Add the sliced onion and mentsuyu, and bring to a gentle simmer.
4

Add the green onion (save the green tops for later), and simmer gently over very low heat.
5

For convenience, use frozen pork cutlets. Start frying at about 300°F (150°C), and finish at about 355°F (180°C), adjusting the heat as needed.
6

Turn off the heat, then add the curry roux and curry powder, stirring to combine.
7

Use 5 eggs for this recipe.
8

Roughly beat the eggs and set aside.
9

Once the pork cutlets are fried, drain them well.
10

Cut the pork cutlets into bite-sized pieces.
11

Add the cutlets to the curry mixture.
12

Top the pork cutlets with the green onion tops. (In the photo, one serving is without green onion because someone didn’t like it.)
13

Pour the beaten eggs over everything, turn the heat to high, and cover with a lid.
14

Spoon rice into bowls and place the pork cutlet mixture on top.
15

Finally, drizzle the curry sauce over everything to finish.