what is katsudon
Are you a big fan of Japanese deep-fried pork cutlet Tonkatsu? Then don’t miss out on this simple and delicious donburi –Katsudon (カツ丼). True soul food of Japan, Katsudon is said to have the ability to warm the coldest of hearts. Case in point: Irresistibly juicy cutlet, creamy eggs, and steamed rice soaked in a savory sauce, Katsuson is nothing but pure comfort.
how to katsudon
- 1/3 cup (80ml) dashi, or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi
hondashi=Its seafood flavor isn’t as pronounced, and it has a little smokiness that complements a wide variety of meats, seafood, and vegetables. And, while it’s particularly useful for Japanese or Japanese-inspired recipes—think soba, okonomiyaki, and gyudon (beef bowls)—it can be used as a substitute for other liquids in Western recipes, too. Try using it instead of water or milk for cooking polenta, as a poaching liquid for fish and shrimp, or for deglazing when making pan sauces.
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) sake
- 2 teaspoons (8g) sugar
- 2 teaspoons (10ml) mirin
- 4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional
- 1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips
- 2 large eggs
- 2 scallions, white and light green parts only, thinly sliced, plus more for garnish
- Steamed white or brown rice, for serving
1. Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat. If using onion, add to broth and simmer until tender, about 5 minutes.
2. Add sliced fried cutlet and let simmer for 1 minute. Meanwhile, beat together eggs and scallions in a small bowl. Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you’d like them, about 1 minute for very soft or 2 minutes for medium.
3. Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve