Katsudon is a beloved Japanese comfort food featuring a crispy, breaded pork cutlet (tonkatsu) simmered in a sweet and savory sauce with onions and eggs, then served over a bowl of steamed rice. The name comes from “katsu” (cutlet) and “don” (short for donburi, or rice bowl). It’s hearty, flavorful, and often enjoyed as a soul-warming meal after a long day—or even as a lucky dish before exams or competitions in Japan, since “katsu” also means “to win.”
Ingredients
For the pork cutlet (tonkatsu):
- 1 boneless pork loin cutlet (about 150 g)
- Salt and pepper, to taste
- 1/4 cup flour
- 1 beaten egg
- 1/2 cup panko (Japanese breadcrumbs)
- Oil for frying
For the sauce and rice bowl:
- 1/4 onion, thinly sliced
- 1/2 cup dashi broth
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 beaten egg
- 1 bowl of cooked Japanese rice
- Chopped green onion or mitsuba for garnish
Instructions
- Prepare the tonkatsu:
- Season pork with salt and pepper. Coat with flour, dip in egg, then cover evenly with panko.
- Deep-fry in 170–180°C oil until golden brown and crisp. Drain excess oil on paper towels.
- Simmer the sauce:
- In a small pan, add dashi, soy sauce, mirin, sugar, and sliced onions. Simmer until onions are soft.
- Combine and cook:
- Slice the tonkatsu into strips and place on top of the simmering sauce.
- Pour beaten egg over the top, cover with a lid, and cook for about 30 seconds—until the egg is softly set.
- Assemble the bowl:
- Serve the mixture over a bowl of warm rice. Garnish with green onions or mitsuba.
Tips
- Adjust the sweetness or saltiness by balancing mirin and soy sauce.
- For a richer taste, use a homemade dashi stock.
- Don’t overcook the egg—it should remain soft and silky for the best texture.
Serving Ideas
- Serve with miso soup and tsukemono (pickles) for a traditional set meal.
- Enjoy with shredded cabbage and a drizzle of tonkatsu sauce on the side.
- Great as a quick but satisfying one-bowl lunch or dinner.
Get this on Amazon : Nishikizakura Round Lid Bowl
Leave a Reply