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pork cutlets with eggs katsudon in a cast iron pan
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Pork Cutlets with Egg Katsudon

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Japanese
Keyword: egg, katsudon, pork cutlets, tonkatsu
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.