Main ingredients 🥩
tonkatsuoniongarlicenoki mushroomseggsgreen onionschicken stockoyster saucerice
Seungwoo Dad's Donkkaseu Deopbap
An ultra-simple katsudon that uses store-bought tonkatsu for a crispy texture and pours a moist egg and vegetable sauce made savory with chicken stock and oyster sauce.
🙋 Recommended for
- ⭐ Those who find simply baking frozen tonkatsu boring and want to transform it into a moist, luxurious dish.
- ⭐ Those who want to whip up a deep-flavored katsudon sauce without having Japanese-specific soy sauce seasonings at home.
- ⭐ Those who want to enjoy the harmony of crispy fried food and soft egg and vegetable sauce in a single bowl.
Ingredients needed 🛒1 servings
- 1 store-bought tonkatsu
- 1/2 onion
- 2 cloves garlic
- some enoki mushrooms
- 1 egg
- some green onions
- appropriate amount of umami broth ingredients (chicken stock, oyster sauce, etc.)
- 1 bowl of rice
Recipe 🍳
- Cook the store-bought tonkatsu according to the package instructions until crispy, then slice into bite-sized pieces.
- Thinly slice the onion, slice the garlic, chop the green onions, and separate the enoki mushrooms into individual strands.
- Heat oil in a pan, add the sliced onion and garlic, and sauté until softened and translucent.
- When the onion is cooked, add the enoki mushrooms, then pour in the savory sauce made with water, chicken stock, and oyster sauce. Bring to a boil.
- Once the sauce is boiling, pour the beaten egg around the edges in a circular motion.
- When the egg is cooked to your preference (soft-set or fully set), turn off the heat and sprinkle with chopped green onions.
- Place rice in a bowl, top with the cooked tonkatsu, then pour the moist egg and vegetable sauce from the pan over everything to finish.
- Cook the tonkatsu until crispy and cut into bite-sized pieces.
- Sauté onion and garlic in a pan, add enoki mushrooms and broth made with chicken stock and oyster sauce, then bring to a boil.
- Pour in beaten egg, lightly cook, then pour the sauce over rice and tonkatsu, and sprinkle with green onions to finish.
Cooking tips 💡
- To enjoy the tonkatsu's crispiness until the end, we recommend not pouring the sauce directly on top of the tonkatsu, but rather spreading it around the rice and meat.
- If you don't have bonito flakes, the combination of chicken stock and oyster sauce almost perfectly replicates the deep flavor of Japanese sauce.
- If you cook the egg too hard, it becomes dry; the charm of katsudon is to turn off the heat when it's about 70% cooked and let the residual heat finish it to a moist texture.
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