Katsudon
Transform leftover tonkatsu into a comforting katsudon, featuring tender pork cutlet over rice with a silky egg finish.
Contents（2項）▾
Ingredients
- 2 pieces of leftover tonkatsu (about 200g each)
- 2 cups cooked rice
- 1 medium onion, thinly sliced
- 200 ml dashi stock
- 50 ml soy sauce
- 50 ml mirin
- 2 large eggs
- 2 green onions, finely sliced
- salt to taste
- black pepper to taste
Steps
In a medium saucepan over medium heat, combine dashi stock, soy sauce, mirin, and sliced onion. Bring to a gentle simmer for about 5 minutes until the onion softens.
While the broth simmers, slice the leftover tonkatsu into strips. This helps the flavors absorb and the cutlet warms evenly. If the cutlet is too thick, it won't soak up the dashi properly.
Add the sliced tonkatsu to the simmering broth. Cook for an additional 2-3 minutes to heat through.
In a bowl, lightly beat the eggs. Pour the eggs over the tonkatsu and onions, allowing them to set slightly (about 1 minute) but remain runny. If the eggs seem too thick, gently stir them to create a creamy texture.
Serve the pork cutlet and egg mixture over hot cooked rice in donburi bowls. Garnish with finely sliced green onions and season with salt and black pepper if desired.
Why this works
Katsudon is a great way to revitalize leftover tonkatsu by transforming it into a hearty meal. The technique of simmering the sliced pork cutlet in a dashi-soy-mirin broth infuses the meat with flavor while the onions contribute sweetness and depth. The barely-set beaten eggs create a rich, creamy layer that complements the crispy texture of the cutlet, making every bite satisfying. If the eggs break or overcook, resulting in a rubbery texture, simply reduce the heat and stir gently to salvage the dish and maintain a soft consistency. The rice acts as a perfect base, soaking up the delicious juices, providing balance to the dish. Additionally, garnishing with green onions not only adds a touch of freshness but also enhances the overall presentation, making it visually appealing. This comforting meal comes together quickly and demonstrates how to maximize flavors while minimizing food waste, perfect for a busy weeknight dinner.
Safety note. Katsudon's classic finish is a barely-set egg over the breaded cutlet — that's the dish. For high-risk diners (pregnancy, immunocompromised, very young or old), continue cooking the egg through to fully set before serving. The texture changes; the safety doesn't.