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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.

Posted By: Deirdre K Todd
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Prep Time: 15-20 minutes | Cook Time: 20 minutes | Ready In: 40 minutes
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hot cooked white rice
leftover tonkatsu, sliced
1 tsp. vegetable oil
4, ¼-inch thick slices kamaboko (steamed fishcake), thinly sliced
1 large onion, thinly sliced
¼ 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
¼ c. each Aloha shoyu, sugar
pinch white pepper
2 large eggs, beaten
nori furikake, pickled ginger, chopped green onion

Cooking Process:

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.