Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl)

seriouseats.com

Lark

⅓ cup ( 80 ml) dashi, or ⅓ cup (80ml) water mixed with ¾ teaspoon Hondashi

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) sake

2 teaspoons (8g) sugar

2 teaspoons (10ml) mirin

4 ounces thinly sliced yellow onion (115g; about ½ medium onion), optional

leftover Japanese fried chicken or pork cutlet, cut crosswise into ½-inch strips

large eggs

2 scallions, white and light green parts only, thinly sliced, plus more for garnish

Steamed white or brown rice, for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer