Katsudon Pork Cutlet Rice Bowl

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  • 300 grams cooked rice
  • Sesame oil
  • 12 imitation katsu snacks
  • 1/4 onion
  • 30cc mentsuyu (Japanese noodle soup base)
  • 1 teaspoon cane sugar
  • 60cc water
  • 2 eggs, whisked
  • Mitsuba
  • Nori strips
  • Pickled ginger


    Grease a muffin pan with sesame oil and fill with cooked rice.
    Press down with a spoon creating a pocket in the center.

    Bake for 15-20 minutes at 200 degrees C.

    In a frying pan, combine katsu snack pieces, sliced onions, mentsuyu, cane sugar and water and cook over low to medium heat until onions are soft.

    Pour whisked egg on top and cook for another 1-2 minutes.

    Transfer cooked mixture into the rice cups and garnish with mitsuba, nori and pickled ginger.

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    1. a

      I cannot thank you enough for this beautiful recipe!!!!

    2. C

      Thank you for a delicious recipe

    3. D

      This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!

    4. L

      Great Dish! Have been making this for years and it never fails to all get eaten up.

    5. A

      Made this today for my family – they loved it!

    6. S

      Thank you for another winner recipe!

    7. B

      I made this dish for dinner tonight and it was excellent.

    8. V

      Thank you so much for this recipe!

    9. L

      I think this recipe was amazing!

    10. S

      Thanks for the beautiful recipes!

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