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Katsu Donburi (Bowl)
I’ve often wondered if the origin of this recipe was a result of what to do with leftover Tonkatsu. Most Japanese Restaurants that serve Tonkatsu, also will offer a variation of this dish as well. We grew up with “Donburi” style bowl dishes, one dish meals, served on top of a bed of rice. A very comforting and hearty dish filled with onions, mushrooms and egg cooked in a flavorful broth.
Ingredients
- hot cooked white rice
- leftover tonkatsu sliced
- 1 tsp. vegetable oil
- 4 1/4 -inch thick slices kamaboko (steamed fishcake), thinly sliced
- 1 large onion thinly sliced
- 1/4 c. green onion 1-inch slices
- 1 clove garlic minced
- 1/2 tsp. fresh ginger grated
- 2 large fresh shiitake mushrooms sliced
- 1 c. chicken broth
- 1/4 c. Aloha shoyu
- 1/4 c. sugar
- pinch white pepper
- 2 large eggs beaten
Garnish:
- nori furikake
- pickled ginger
- chopped green onion
Instructions
- Spoon hot rice into donburi or saimin bowls; cover well to keep hot.
- In a skillet over medium heat, sauté kamaboko, onions, garlic and ginger in oil.
- Add mushrooms, water, broth, soy sauce, sugar and pepper.
- Bring to a boil; stirring until reduced by half.
- Reduce heat, add tonkatsu, heat through.
- Pour eggs into skillet; do not stir.
- Cover; simmer 2-4 minutes, until eggs are cooked through.
- Immediately transfer onto rice in bowls.
How to Serve:
- For service: Garnish with nori furikake, picked ginger and green onion.
- Serve with favorite tsukemono (Japanese pickled vegetable) as desired.
- Serves 2.
Nutrition
Calories: 281kcalCarbohydrates: 43gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 189mgSodium: 1585mgPotassium: 446mgFiber: 3gSugar: 35gVitamin A: 569IUVitamin B1: 0.1mgVitamin B5: 1mgVitamin C: 12mgCalcium: 84mgIron: 2mg
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