Easy Pork Cutlet and Egg Rice Bowl (Katsudon)

Name: Easy Pork Cutlet and Egg Rice Bowl (Katsudon)
Yield: Serves 1 serving
Ingredients: 1 pork cutlet (tonkatsu); 1/4 medium onion; 1 1/2 eggs; 1 little mitsuba (Japanese parsley) or substitute with cilantro or parsley; 2 2/3 tablespoons (40 ml) mentsuyu (triple-concentrated noodle soup base); 2 2/3 tablespoons (40 ml) water; 1 heaping teaspoon sugar; 1-1 1/4 cups cooked rice (about 250–300 grams), or as needed

にゃんにゃんの @cook_40048498

Using bottled noodle soup base (mentsuyu) makes measuring and seasoning easy and delicious!
Recipe background:
My husband loves katsudon, so I created this simple recipe with easy-to-remember sauce measurements so he could make it himself.

にゃんにゃんの @cook_40048498

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Ingredients

Serves 1 serving

1pork cutlet (tonkatsu)
1/4medium onion
1 1/2eggs
1little mitsuba (Japanese parsley) or substitute with cilantro or parsley
[Sauce]
2 2/3 tablespoons (40 ml)mentsuyu (triple-concentrated noodle soup base)
2 2/3 tablespoons (40 ml)water
1heaping teaspoon sugar
1-1 1/4 cupscooked rice (about 250–300 grams), or as needed

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Steps

1

Slice the onion. If the pork cutlet is cold, warm it up in a toaster oven.
2

In a small saucepan or frying pan, add the sliced onion and sauce ingredients. Heat over medium.
3

When the sauce starts to simmer, add the pork cutlet (cut into pieces). Pour the beaten eggs evenly from the center outward, top with mitsuba (or substitute), cover, and cook until the eggs reach your desired doneness.
4

Spoon the cooked rice into a bowl. Carefully place the pork cutlet and egg mixture on top without breaking it. Serve immediately.