Does your family like leftovers? I sometimes give my family a choice of leftovers or sandwiches for lunch. Seven out of ten times they will go for the sandwiches. So I am usually the lucky beholder of leftovers. This Pork Cutlets with Egg Katsudon recipe can be easily made with leftover Air Fryer Crispy Pork Tonkatsu. Your family will never know they’re eating leftovers!
Pork Cutlets with Egg Katsudon
Servings: 4
Ingredients
- ½ C chicken stock (or water)
- 2 tsp sugar
- 2 tbsp soy sauce
- 2 tbsp cooking wine
- 4 eggs
- 1 tbsp oil
- ½ medium onion, sliced
- tonkatsu (leftovers or just cooked!)
Instructions
- Mix together the chicken stock, sugar, soy sauce, and cooking wine. Set aside.
- In another bowl, beat the eggs. Set aside.
- Add the oil to the pan over medium heat. Stir fry the sliced onion in the pan until they are translucent and caramelized.
- Pour the stock over the onions and bring the mixture to a boil.
- Place the sliced tonkatsu (as many as can fit in the pan) into the mixture, on top of the onions. Drizzle the egg mixture all over everything. Cook over medium high heat until the egg is set to your liking. If you like runny eggs, this could be as little as 1 minute and up to 5 minutes for set eggs.
Adapted from Just One Cookbook Baked Katsudon
