Japanese Katsudon
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. A traditional Japanese experience featuring a crisp, golden-crusted cutlet resting upon a bed of delicate, tender sticky rice. The dish is enveloped in a rich umami sauce of soya and mirin, complemented by caramelised onions and soft-poached eggs to create a velvety, comforting texture that celebrates contrasting flavours.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soya, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats.
- 2Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soya if you want an extra umami kick.
Nutrition
- Calories
- 249
- Protein
- 8g
- Carbs
- 15.5g
Chef tips
To maintain the katsu's crispiness, rest it on the bed of cooked onions for only a few seconds before adding the egg, ensuring it absorbs the flavours without becoming soggy. For a strictly kosher version, use thick-sliced chicken breast or veal. To serve, garnish with finely chopped spring onions and toasted sesame seeds for a fresh, textured finish.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. A traditional Japanese experience featuring a crisp, golden-crusted cutlet resting upon a bed of delicate, tender sticky rice. The dish is enveloped in a rich umami sauce of soya and mirin, complemented by caramelised onions and soft-poached eggs to create a velvety, comforting texture that celebrates contrasting flavours.