Japanese Katsudon
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 soy and mirin, complemented by caramelized onions and soft-poached eggs to create a velvety, comforting texture that celebrates contrasting flavors.
- 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, soy, 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 soy if you want an extra umami kick.
Nutrition
- Calories
- 249
- Protein
- 8g
- Carbs
- 15.5g
Chef tips
To keep the Japanese katsu crispy, place it on the layer of cooked onions for just a few seconds before adding the egg. This allows it to absorb the flavors without getting soggy. For a strictly kosher version, use thick-sliced chicken breast or veal. For a festive touch, top with thinly sliced green onions and toasted sesame seeds for added freshness and crunch.
Culinary reasoning
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 soy and mirin, complemented by caramelized onions and soft-poached eggs to create a velvety, comforting texture that celebrates contrasting flavors.