Japan

Katsudon

Name: Katsudon
Total time: 30 min
Yield: 2
Cuisine: Japan
Ingredients: 2 Pork cutlets; as needed Panko & egg (for breading); 3 Eggs (for the topping); 1 Onion; 150 ml Dashi; 2 tbsp each Soy sauce & mirin; 2 bowls Cooked rice

Breaded pork cutlet over egg and rice

Katsudon unites the crisp tonkatsu cutlet with a sweet dashi broth and egg over steaming rice. It appeared in early-20th-century Tokyo.

In Japan it is a good-luck dish before exams – “katsu” sounds like the word for “to win”. A hearty rice-bowl for any day.

Servings2

Time30 min

LevelEasy

Ingredients

Pork cutlets2
Panko & egg (for breading)as needed
Eggs (for the topping)3
Onion1
Dashi150 ml
Soy sauce & mirin2 tbsp each
Cooked rice2 bowls

★ = available authentic in the Asia Boutique

Preparation

Salt the cutlets, coat in flour, egg and panko, fry golden.
Simmer dashi with soy sauce and mirin, soften the onion in it.
Lay the sliced cutlet into the broth.
Pour over the beaten eggs and let just barely set.
Slide onto the rice and serve immediately.

Make it original

Panko, dashi and mirin make a true katsudon – all available in the Asia Boutique.

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