Forming part of the donburi style of Japanese cooking, katsudon is eaten all over Japan and is one of the classic donburi toppings.
Literally meaning “bowl of rice” in Japanese, donburi (rather unsurprisingly) consists of rice with a topping. Some of the most popular toppings are simmered in a mixture of dashi, mirin and soya sauce (such as katsudon, oyakodon and gyūdon), but this type of topping is by no means the definitive variation. Other toppings include grilled eel (unadon) and others, like tuna, are served raw (negitorodon). It seems there is really only one rule in donburi and that’s: rice, in a bowl.
There is absolutely nothing refined about katsudon, and that’s why I love it! Simmered in a sweet dashi broth and then topped off with egg, this is Japanese comfort food at its best.
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Katsudon (Crumbed Pork Cutlet Donburi): Serves 1
- 1 cooked tonkatsu pork cutlet (substitute with Chicken Katsu or a cooked store-bought chicken/pork schnitzel)
- 1/2 onion, thinly sliced
- 2 eggs. beaten
- 150ml dashi stock
- 1 tbsp. Japanese Soya Sauce
- 1 tbsp. mirin
- 1/2 tbsp. sugar
- 1 portion of cooked Japanese Rice
- Optional: Mitsuba to garnish, substitute with chervil or wild rocket if unavailable
- Cut the tonkatsu cutlet into 5 or 6 pieces
- In a medium sized saucepan (with a lid), add the dashi, soya sauce, mirin and sugar – bring to a boil and simmer uncovered until the sugar dissolves
- Add the sliced onions to the saucepan and simmer until they begin to soften
- Add the sliced tonkatsu steak and heat through
- Pour the beaten egg over the pork and onions – leave, undisturbed, for a minute
- If using, add the herbs
- Cover the pot and take off the heat, leave for a couple of minutes
- Put your cooked rice in a bowl
- Gently tip out the contents of the saucepan over the rice
- Serve immediately with some miso soup and beni shoga (red Japanese pickle)