Sauce Katsu Rice Bowl. Try this recipe for Katsudon, a popular Japanese bowl dish of tonkatsu, or breaded deep-fried pork, and eggs in a sweet and salty broth over rice. Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Don, or donburi, identifies this as a bowl dish.

Remove the lid and flip the katsu over using a spatula. Put the hot rice into bowls and cover with the tonkatsu and egg mixture, drizzling any remaining sauce on top. Katsu-style fried fish (floured, dipped in egg and coated with panko) is served over rice with shredded cabbage on the side. You can cook Sauce Katsu Rice Bowl using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sauce Katsu Rice Bowl

Prepare 3 slice of per serving, 4 to 6 slices total Pork roast meat (sliced about 5 mm thick).
Prepare 1 of Cabbage.
It's 2 of servings Plain steamed rice.
Prepare 2 tbsp of ○ Tonkatsu sauce.
Prepare 2 tbsp of ○ Soy sauce.
It's 1 tsp of ○ Ketchup.
It's 1 tbsp of ○ Sugar.
Prepare 2 tbsp of ○ Water.
You need 1 dash of ○ Dashi stock granules (optional).
You need 1 dash of of each Salt and pepper.
It's 1 of For the coating: Flour, beaten egg, panko.

I say "katsu-style" because The night we had this fried fish rice bowl for dinner, we had been out of sake for weeks. Alex had to improvise to come up with a sauce that was equally. This Baked Katsudon (Japanese Pork Cutlet Rice Bowl) recipe is the rice bowl of your dream. Case in point: Irresistibly juicy cutlet, creamy eggs, and steamed rice soaked in a savory sauce, Katsuson is nothing The baked katsu came out perfectly.

Sauce Katsu Rice Bowl step by step

Wash the cabbage, shred very finely and soak in a bowl of water..
Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions..
Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry..
While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute..
Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first)..
Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over..
For bentos, coat both sides in the sauce..
I used this sauce to make a fried egg don (rice bowl). See.
This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too..
My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal..

I made the broth in my instant pot on the saute setting. This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. Well, an easy way to dip your feet into the world of fried-then-soaked foods is katsudon, a dish made with leftover chicken katsu or pork tonkatsu simmered with. A bowl of rice is topped with tonkatsu (deep fried crumbed pork cutlet), onion and beaten egg cooked in dashi with sweet soy sauce. Katsu-don is one of many popular dishes among Japanese.