Best Japanese Katsudon Recipes

JAPANESE KATSUDON

Japanese katsudon image

Use up leftovers and provide a hearty meal with this tasty pork katsudon. Using our tonkatsu recipe, it's great to make the day after a Japanese feast

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 10

Ingredients

1 tsp vegetable oil
1 large onion , sliced
1 breaded pork fillet - use leftover tonkatsu (see recipe below), sliced
150ml dashi or stock
1 tbsp soy
1 tsp mirin
1 tsp sugar
2 large eggs , beaten
200g cooked rice
finely chopped chives , to serve

Steps:

Heat 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.
Tip 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 Facts : Calories 583 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.1 milligram of sodium

KATSUDON (JAPANESE DISH)

Katsudon (Japanese Dish) image

A famous Japanese pork dish that my mom/sis often makes. Had to ask how this was done since I just miss this so much! Asking details from sis was a bit difficult since she just eyes it. I usually substitute it with chicken too and I still love it although she raised her eyebrow when I told her that :D Well, I love to give myself options! :)

Provided by Pneuma

Categories One Dish Meal

Time 1h35m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 18

Ingredients

8 eggs, scrambled separately (but do this after the meat's fried)
1 kg pork chop (or sliced chicken breasts)
15 kumquats, squeezed juice (can sub it with calamansi or 2 lemons )
2 tablespoons soy sauce
1 teaspoon pepper
1/2 cup onion, chopped
1 cup flour, as needed
3 eggs
1 cup panko breadcrumbs, as needed
1 cup cooking oil, for deep frying, as needed
2 cups dashi stock or 2 cups water
1/2 cup soy sauce
1/4 cup onion, chopped
1/4 cup leek, chopped
2 tablespoons rice wine or 2 tablespoons mirin
1 tablespoon sugar
2 green onions, chopped
8 cups steamed rice, cooked and each cup placed on a big bowl

Steps:

Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes --.
Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
Heat oil until it's really hot and ready for frying. Fry each side of the meat until golden brown, drain.
Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it's shape.
For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don't cook too long or tonkatsu(the fried meat with breading) will lose it's crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
Garnish with chopped green onions.
Dish is served. Enjoy!

Nutrition Facts : Calories 887.4, Fat 46.2, SaturatedFat 9.7, Cholesterol 342, Sodium 1456.6, Carbohydrate 70.4, Fiber 4.2, Sugar 6.7, Protein 44.2