Katsudon Simmer Sauce

Katsudon Simmer Sauce

A savory-sweet dashi broth that turns crispy pork cutlets into comforting rice bowls.

Total 15 min Makes 16 oz Calories 145/serving

Dietary

Pescatarian, Dairy free, Nut free, Kosher

Allergens

Eggs, Soy, Wheat

This simmer sauce combines dashi, soy sauce, mirin, and sugar into the savory-sweet base that defines katsudon. Onions soften in the simmering liquid before beaten eggs are poured over to form soft curds around sliced tonkatsu. Ladle it over steamed rice for a quick weeknight version of the Japanese comfort food classic.

Ingredients

  • 1 cup dashi stock
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon sugar
  • 1/2 onion, thinly sliced
  • 4 large eggs, lightly beaten
  • 2 tablespoons scallions, thinly sliced, for garnish

Method

  1. In a 9-inch skillet, combine the dashi stock, soy sauce, mirin, and sugar. Add the sliced onion and bring to a simmer over medium heat.

  2. Simmer the onions until softened and translucent.

  3. Pour the beaten eggs evenly over the simmering onions and sauce, covering the surface. Do not stir.

  4. Cover the skillet and cook until the eggs are just set but still slightly soft in the center.

  5. Remove from heat and slide the egg and onion mixture over sliced tonkatsu and steamed rice. Garnish with sliced scallions and serve immediately.

Related recipes

Rate this recipe

★ 3.8 (1)

Katsudon Simmer Sauce

This simmer sauce combines dashi, soy sauce, mirin, and sugar into the savory-sweet base that defines katsudon. Onions soften in the simmering liquid before beaten eggs are poured over to form soft curds around sliced tonkatsu. Ladle it over steamed rice for a quick weeknight version of the Japanese comfort food classic.

15 min 16 oz 145 cal

Ingredients

  • 1 cup dashi stock
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon sugar
  • 1/2 onion, thinly sliced
  • 4 large eggs, lightly beaten
  • 2 tablespoons scallions, thinly sliced, for garnish

Method

  1. 1

    In a 9-inch skillet, combine the dashi stock, soy sauce, mirin, and sugar. Add the sliced onion and bring to a simmer over medium heat.

  2. 2

    Simmer the onions until softened and translucent.

  3. 3

    Pour the beaten eggs evenly over the simmering onions and sauce, covering the surface. Do not stir.

  4. 4

    Cover the skillet and cook until the eggs are just set but still slightly soft in the center.

  5. 5

    Remove from heat and slide the egg and onion mixture over sliced tonkatsu and steamed rice. Garnish with sliced scallions and serve immediately.