Embark on a culinary journey through the exquisite world of Japanese cuisine with these 10 Katsudon recipes. From classic pork cutlet bowls simmered in a savory dashi broth to innovative twists on this beloved dish, explore the diverse and delicious variations of Katsudon. Discover the secrets to perfectly crispy panko-breaded pork, rich and flavorful sauce, and fluffy eggs that create the ultimate comfort food experience. Get ready to experience the true delight of Japanese pork cutlet with these exquisite Katsudon recipes.
Quick & Easy Katsudon (Serves 1)
This recipe provides a simple and satisfying way to make Katsudon for one. It uses readily available ingredients and requires minimal cooking time, making it perfect for a quick weeknight meal.
Ingredients
- 1 serving tonkatsu (pork cutlet)
- 2 tablespoons dashi broth
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- Sliced onion (as needed)
- Chopped green onion (a little)
- 1 egg
Instructions
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In a small frying pan or pot, arrange the sliced onion and add the dashi broth, mirin, soy sauce, and sugar. Heat the mixture.
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Once simmering, reduce the heat slightly and cook for approximately 1 minute.
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Place the tonkatsu on top of the simmering sauce. Pour the beaten egg over the tonkatsu and sprinkle with chopped green onion.
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Cover the pan and cook over medium-low heat for about 1 minute, or until the egg is cooked to your preference. A slightly runny egg is perfectly acceptable.
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Serve immediately over a bowl of hot rice and enjoy!
Making Authentic Katsudon: A Classic Japanese Pork Cutlet Bowl
This recipe guides you through making a delicious and authentic Katsudon, a classic Japanese comfort food featuring crispy pork cutlets simmered in a savory-sweet sauce, nestled on a bed of fluffy rice.
The recipe is divided into three sections: preparing the pork cutlets, making the flavorful katsudon sauce, and assembling the bowl.
Ingredients
Pork Cutlet:
- 4 slices pork loin (for tonkatsu)
- 1 pinch black pepper
- 2-3 tablespoons all-purpose flour
- About 1/2 egg
- 1-2 cups breadcrumbs
- Enough oil for frying
Katsudon Sauce:
- 1 teaspoon sugar
- 3 1/3 tablespoons sake (50 ml)
- 3 1/3 tablespoons mirin (50 ml)
- 3 1/3 tablespoons soy sauce (50 ml)
- 6 3/4 tablespoons dashi stock (100 ml)
Other:
- 1 onion
- 1 tablespoon sesame oil
- 4 bowls cooked rice
- 4 eggs plus extra
- Some cilantro or other greens
- Some shredded nori
Instructions
Prepare the Pork Cutlets:
- Tenderize the pork loin slices by cutting the connective tissue and pounding them lightly. Season with pepper, coat in flour, dip in beaten egg, and then coat thoroughly with breadcrumbs.
- Deep fry the breaded cutlets at 340°F (170°C) until golden brown and crispy. Avoid moving them until the breading is set. Let cool slightly, then slice into bite-sized pieces.
Make the Katsudon Sauce:
- Sauté thinly sliced onions in sesame oil until translucent. While the onions cook, prepare the sauce.
- In a small pot, combine sake and mirin and bring to a boil. Add sugar, soy sauce, and dashi stock, and bring to a boil again.
- Add the prepared sauce to the pot with the onions. Simmer until the onions are nearly cooked through.
- Gently place the fried pork cutlets into the simmering sauce. Cook for about a minute.
- Pour beaten eggs over the cutlets and sauce, ensuring the egg flows between the pieces. Cover and simmer over medium heat for about a minute, or until the egg is set but still slightly runny.
Assemble the Katsudon:
- Fill bowls with cooked rice.
- Top the rice with the pork cutlets and sauce.
- Garnish with shredded nori and fresh cilantro or other greens.
Katsudon-Style Thick Fried Tofu with Egg
This recipe provides a delicious and easy way to enjoy thick fried tofu in a flavorful katsudon-style sauce. The tofu is simmered in a savory broth and then topped with fluffy eggs, mimicking the classic Japanese dish. This is a great vegetarian alternative to traditional katsudon.
Ingredients
- 2 pieces thick fried tofu
- 1/2 onion
- 2 eggs
- 3 1/3 tablespoons concentrated noodle soup base (3x concentrated)
- 1/2 cup water
- 1/2 teaspoon sugar
- Chopped cilantro or green onions, to taste
Instructions
- Prepare the tofu: Cut the thick fried tofu into bite-sized pieces. Pour boiling water over the tofu pieces to remove excess oil.
- Prepare the onion: Thinly slice or wedge the onion.
- Make the sauce: In a small pot, combine the water, noodle soup base, and sugar. Bring the mixture to a simmer. Add the sliced onion to the pot.
- Simmer the tofu: Once the onion is cooked through, add the thick fried tofu to the pot and continue to simmer. For a saucier dish, avoid reducing the liquid too much.
- Cook the eggs: When the liquid has reduced to your desired consistency, pour in the beaten eggs. Cook the eggs until they reach your preferred firmness. Turn off the heat.
- Serve: The dish is now ready. Optionally, garnish with chopped cilantro or green onions.
Note: The original recipe mentioned a photo and a feature in Cookpad News. These elements have been omitted as requested.
Quick & Easy Katsudon (Serves 4)
This recipe provides a simple and satisfying way to make Katsudon, a popular Japanese comfort food, using readily available ingredients like frozen pork cutlets and noodle sauce. It’s perfect for a quick weeknight meal.
Ingredients
- 2/3 cup water (150ml)
- 3 tablespoons noodle sauce (45ml)
- 2 small onions, sliced
- 5 eggs, beaten
- 4 frozen pork cutlets
Instructions
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Simmer the sauce and onions: In a frying pan, combine the water and noodle sauce. Bring to a boil. Add the sliced onions and cook until they begin to soften and slightly brown.
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Add the pork cutlets: Place the frozen pork cutlets on top of the onions. Reduce the heat to low.
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Pour in the eggs: Gently and evenly pour the beaten eggs over the pork cutlets and onions. For a more textured Katsudon, try leaving some egg whites slightly unmixed.
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Cook to perfection: Cook for approximately 2 minutes, or until the eggs are softly set but not completely cooked through. Serve immediately and enjoy!
Perfect Katsudon and Oyakodon with Mentsuyu
This recipe provides the perfect ratio for making delicious Katsudon (pork cutlet bowl) and Oyakodon (chicken and egg bowl) using mentsuyu as a base. Learn how to create the flavorful sauce and assemble these classic Japanese comfort food dishes.
Ingredients
- 1 piece pork cutlet (for Katsudon) or chicken (for Oyakodon)
- 1/2 small leek (or onion)
- 2 tablespoons mentsuyu (3x concentrated)
- 1/3 cup water (70 ml)
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 eggs
Instructions
- Prepare your protein: If using a pre-made pork cutlet, warm it up if needed and cut into bite-sized pieces. If using chicken, cut into bite-sized pieces and cook until done before adding to the sauce.
- Slice the leek (or onion) diagonally.
- In a frying pan (a small, deep pan is recommended), combine the mentsuyu, water, soy sauce, sugar, sake, and mirin.
- Bring the sauce to a boil.
- Add the prepared pork cutlet (or cooked chicken) to the boiling sauce.
- Simmer briefly to allow the flavors to meld.
- Fill a bowl with steamed rice.
- Crack the eggs into a bowl and lightly whisk. For extra fluffy eggs, whisk vigorously until slightly frothy.
- Pour the egg mixture over the simmering cutlet (or chicken) and sauce.
- Cook the eggs to your desired level of doneness (soft, medium, or firm).
- Carefully slide the katsudon (or oyakodon) from the pan onto the rice in the bowl.
- Serve immediately and enjoy!
This recipe provides a basic framework for Katsudon and Oyakodon. Feel free to adjust seasonings to your preference. You can also add other ingredients like sliced onions or green onions for extra flavor and visual appeal.
Easy Katsudon with Sweet and Savory Sauce
This recipe provides a simple and delicious way to make Katsudon, a popular Japanese dish featuring crispy pork cutlets simmered in a sweet and savory sauce, served over rice. This version uses readily available ingredients like noodle sauce to achieve the authentic flavor.
Ingredients
- 4 pork cutlets
- 1 large onion
- ⅓ cup noodle sauce (3x concentrated)
- 1 ¼ cups water
- 4 tablespoons sugar
- 4 servings cooked rice
- 4 eggs
Instructions
- Slice the onion. In a pot, combine the noodle sauce, water, sugar, and sliced onion. Bring the mixture to a simmer.
- Heat oil in a pan to 340-355°F (170-180°C). Fry the pork cutlets for about 6 minutes, until golden brown and cooked through. Remove from the oil and cut into bite-sized pieces.
- Once the onion is tender, add the cooked pork cutlets to the sauce and bring to a boil. Beat the eggs and pour them over the pork and onion mixture. Cook until the eggs are slightly set but still soft.
- Serve the Katsudon immediately over steamed rice.
Note: This recipe has been adjusted to have a more generous sauce.
Easy Satsuma-age Donburi (Japanese Rice Bowl)
This recipe provides a simple and satisfying way to enjoy satsuma-age, a Japanese fried fish cake, in a flavorful donburi (rice bowl). It’s a quick and easy weeknight meal that’s both comforting and delicious.
Ingredients
- 2 pieces satsuma-age (fried fish cake)
- 1/2 onion
- 2 eggs
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- Slightly less than 1 teaspoon Japanese dashi stock powder
- Chopped green onions (optional)
Instructions
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Prepare the Ingredients: Cut the satsuma-age into bite-sized pieces. Thinly slice the onion.
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Simmer the Onion: In a pot, combine 2/3 cup (150 ml) of water, the soy sauce, mirin, sugar, and dashi powder. Add the sliced onion and simmer until it reaches your desired tenderness.
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Add the Satsuma-age: Add the satsuma-age pieces to the pot and warm them through.
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Cook the Eggs: Gently pour in the eggs and cook to your preferred level of doneness. For a runny yolk, cook briefly. For a more set egg, cook longer.
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Serve: Serve the satsuma-age and egg mixture over a bowl of steamed rice. Garnish with chopped green onions, if desired.
Crispy Koya Tofu “Katsudon”
Enjoy a delicious and budget-friendly twist on the classic Katsudon with this crispy Koya Tofu recipe. This dish offers the satisfying crunch of a traditional Katsudon without using meat, making it a great vegetarian option.
Ingredients
For the Tofu Katsu:
- 1 piece koya tofu (uncut)
- Tempura batter mix
- Breadcrumbs
- Oil (for frying)
- Water (for tempura batter)
For the Sauce:
- 1/4 cup water
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 2 teaspoons sugar
- 1 teaspoon dashi stock powder
Other Ingredients:
- 1/4 onion, thinly sliced
- 2 eggs (1 is also fine)
- Mitsuba (Japanese parsley), for garnish
- Cooked rice
Instructions
Prepare the Koya Tofu: Rehydrate the koya tofu in water according to package directions. Thoroughly drain the rehydrated tofu to ensure a crispy result.
Make the Tempura Batter: Mix the tempura batter mix with water according to package directions, aiming for a slightly thick consistency for extra crispiness.
Fry the Tofu: Dip the drained koya tofu in the tempura batter, coat thoroughly with breadcrumbs, and fry in hot oil until golden brown and crispy.
Prepare the Sauce and Assemble the Bowl: In a donburi pot or skillet, combine the water, dark soy sauce, light soy sauce, mirin, sake, sugar, and dashi powder. Bring to a boil and add the thinly sliced onions. Simmer until the onions begin to soften.
Cook the Egg: While the sauce simmers, prepare a bowl with cooked rice. Gently cut the fried tofu into bite-sized pieces and add them to the simmering sauce. Lightly beat the eggs and pour them over the tofu and onions, avoiding overmixing. Cover and cook on high heat for about 30 seconds, or until the eggs reach your desired consistency.
Serve: Carefully slide the tofu and egg mixture over the rice. Garnish with mitsuba and enjoy your Koya Tofu “Katsudon” immediately.
Crispy Katsudon: Japanese Comfort Food
This recipe guides you through making a delicious and satisfying Katsudon, a classic Japanese dish featuring crispy breaded pork cutlets simmered in a savory sauce, served over a bed of fluffy rice with onions and peas.
Ingredients
For the Rice:
- 1/2 cup rice (about 100 grams)
- 3/4 cup water (200 ml)
For the Pork and Vegetables:
- 1/2 onion
- 1/3 cup frozen peas (about 50 grams)
- 4 slices pork loin
For the Batter:
- 1 egg
- 2 tablespoons flour
- 1/4 cup water
For the Sauce:
- 1/4 cup soy sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons sugar
- Sunflower oil
For the Garnish:
- Dried parsley
- Sesame seeds
Instructions
Prepare the Rice: Rinse the rice thoroughly until the water runs clear. Cook according to package directions. Once cooked, let it rest covered.
Sauté Vegetables: Chop the onion and sauté it with the frozen peas until the onion softens.
Make the Sauce: In a pan, combine soy sauce, Worcestershire sauce, and sugar. Bring to a boil and simmer until thickened. Remove from heat and set aside. Emulsify a small amount of sunflower oil into the sauce to create a richer texture.
Prepare and Fry the Pork: Cut the pork loin into strips and pat dry with paper towels. Prepare the batter by whisking together the egg, flour, and water. Dip each pork strip into the batter and fry until golden brown and crispy. Drain on paper towels.
Assemble the Katsudon: Place a generous serving of rice in a bowl. Top with the sautéed onions and peas, followed by the crispy fried pork cutlets. Drizzle the prepared sauce generously over the pork. Garnish with dried parsley and sesame seeds.
Serve immediately and enjoy your homemade Katsudon!
Easy Katsudon Recipe
This recipe provides a simple and delicious way to make Katsudon, a popular Japanese dish consisting of a breaded, deep-fried pork cutlet (tonkatsu) simmered in a flavorful dashi-based sauce, served on top of a bowl of rice. Follow these steps to create this comforting and satisfying meal.
Ingredients
- 1 pork cutlet (tonkatsu)
- 2 eggs
- 1/4 onion
- 1/3 cup (80ml) water
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 tablespoon sake
- 1/2 tablespoon sugar
- 1/3 teaspoon granulated dashi
Instructions
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Prepare Ingredients: Thinly slice the onion. Lightly beat the eggs without over-mixing.
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Make the Sauce: Combine water, soy sauce, mirin, sake, sugar, and dashi granules in a pot. Add the sliced onion. Bring to a boil over medium-high heat and simmer for 2 minutes.
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Add the Cutlet: Place the pork cutlet into the simmering sauce.
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Cook the Egg: Pour the beaten eggs over the cutlet. Immediately cover the pot and cook on high heat for 15 seconds.
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Steam: Turn off the heat and let the katsudon steam, covered, for another 15 seconds. If you prefer a more cooked egg, briefly reheat over low heat.
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Serve: Place a bed of steamed rice in a bowl. Gently slide the katsudon from the pot onto the rice. Garnish with mitsuba (optional) and serve immediately.
Katsudon, a beloved Japanese comfort food, boasts a relatively recent history, emerging in the late 19th and early 20th centuries during the Meiji era. This period saw Japan opening up to Western influences, including culinary practices. Tonkatsu (pork cutlet), a distinctly Western-inspired dish, quickly gained popularity. The genesis of katsudon involved combining this novel dish with another Japanese staple: donburi, a bowl of rice topped with various ingredients.
The exact origins are somewhat murky, with several theories circulating. One popular narrative credits the creation to students at Waseda University in Tokyo. These students frequented a restaurant near campus and supposedly requested a quicker, more convenient way to enjoy tonkatsu. The solution? Placing the cutlet atop a bowl of rice and dousing it with a savory sauce, thus giving birth to the prototype of what we know today as katsudon.
Another theory suggests its evolution came from hayashi rice, a dish of cooked beef and onions in a demi-glace sauce served over rice. Replacing the beef with tonkatsu provided a new and exciting variation. Regardless of its precise origin, katsudon swiftly became a popular, affordable, and satisfying meal, cementing its place in Japanese culinary culture.
Early versions of katsudon likely featured a simpler sauce than what’s common today. The now-characteristic sweet and savory sauce, typically made with dashi, soy sauce, mirin, and sugar, evolved over time. The egg, a key component adding richness and binding the elements together, also became a standard addition, completing the transformation into the iconic katsudon we enjoy today.
Nutritional Content and Benefits of Katsudon
Katsudon, a beloved Japanese comfort food, offers a satisfying and surprisingly nutritious meal. While it’s known for its crispy breaded pork cutlet, flavorful sauce, and fluffy egg, it also provides a good source of protein crucial for muscle building and repair. The pork itself contributes iron, important for red blood cell production, and B vitamins, which support energy metabolism.
The addition of egg further boosts the nutritional value by adding choline, essential for brain health, and additional protein. The onion commonly used in the sauce contributes antioxidants and vitamin C. Served over rice, katsudon provides carbohydrates for energy and fiber for digestive health.
While katsudon is undoubtedly a calorie-dense dish, enjoying it as part of a balanced diet can offer several benefits. The protein and carbohydrate combination promotes satiety, helping you feel fuller for longer. It’s also a relatively quick and easy meal to prepare, making it a convenient option for busy weeknights.
It’s important to be mindful of the sodium content, which can be high due to the sauce and breading. Opting for lower-sodium soy sauce or adjusting the amount used in the sauce can help manage sodium intake. Furthermore, consider enjoying katsudon with a side of steamed vegetables or a light salad to add extra nutrients and fiber to your meal.
Tips for Choosing Quality Pork
Choosing the right pork is crucial for a delicious Katsudon. Look for pork with a firm texture that springs back slightly when touched. The color should be a pale pink to rosy hue, avoiding any cuts that look excessively dark or pale.
Marbling, those thin streaks of fat throughout the meat, is a key indicator of flavor and tenderness. Adequate marbling ensures a juicy, flavorful cutlet. Don’t be afraid of a little fat – it’s essential for a succulent Katsudon.
Pay attention to the smell. Fresh pork should have a mild, slightly sweet aroma. Avoid any cuts with a strong, unpleasant, or sour odor. If purchasing pre-cut pork for Katsudon, consider the thickness. Aim for a cut that’s about ½ inch thick to ensure even cooking and a tender final product.