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.
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 Garnish: nori furikake, pickled ginger, chopped green onion
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.
For service: Garnish with nori furikake, picked ginger and green onion. Serve with favorite tsukemono (Japanese pickled vegetable) as desired. Serves 2.