To cook 1 serving of katsudon, put one-quarter of the soup in a small skillet and add one-quarter of onion slices in the soup and simmer for a few minutes on medium heat. The Spruce. Add 1 serving of tonkatsu pieces to the pan and simmer on low heat for a few minutes. The Spruce. Beat an egg in a bowl.
To Make The Katsu Sauce: While the pork is resting, combine the stock, sugar, soy sauce, and Mirin in a small bowl. In another bowl, lightly beat the egg. Add a tsp of oil to a pan over medium heat, and add the sliced onion.
1 Cut Tonkatsu into strips, set aside. 2 In a small frying pan, add Dashi, soy sauce, sugar, Sake, and Mirin, and cook at medium heat until it boils. Reduce heat to low-medium. 3 Add cut Tonkatsu to the sauce in the pan. ... 4 Slide Tonkatsu and egg (s) with sauce over rice in a bowl. 5 Sprinkle sliced Nori on top.
All in all, this keto chicken cutlet katsu tastes just as good or even better than the traditional chicken katsu you would have at a restaurant, at least that’s what our guest have told us before! We serve this over a bed of shredded cabbage and the entire meal will weigh in ~6 net carbs with a whole boatload of deliciousness!