Katsudon is the favorite dish of famous Japanese baseball players such as the Yankees’ Hideki Matsui. In hard-boiled Japanese films, it is a dish served to villains under police interrogation!
If you have grasped the recipe for tonkatsu and oyakodon, it is pretty easy to make.
Here is a variation very popular in Japanese homesteads:
INGREDIENTS: For 4 people
-Tonkatsu:
Pork cuts: 4
Black pepper: to taste
Flour: 2~3 tablespoons
Egg: 1
Breadcrumbs/Panko: 1~2 cups
Frying oil
-Soup Stock:
Sugar: 1 tablespoon
Jaoanese sake: 50 ml
Sweet sake/Mirin: 50 ml
Soy sauce: 50 ml
Dashi (or soup stock): 100 ml
-Others:
Onion: 1 large
Sesame oil: 1 tablespoon
Steamed rice: enough for 4 servings
Eggs: 4~5
Trefoil or other leaf vegetables (including thin leeks,…): chopped, to taste
Dry seaweed/Nori: Finely cut, to taste
RECIPE:
Make shallow cuts every 3~4 cm along the rim of the pork cuts (to prevent thme from bending or contracting). Sprinkle with black pepper, Roll in flour, then egg and last in breadcrumbs like in normal tonkatsu recipe.
Deep-fry at 170~180 degrees Celsius.
Fry until breadcrumbs have become solid. Only then you may manipulate the tonkarsu and turn it over inside the oil.
Once cooked, cut it in serving size slices when still hot.
Cut the onion in half first, then into about 5 mm thick slices. Fry in sesame oil until they become translucent.
During that time, pour sake and mirin in a small pan and bring to boil. Add sugar, soy sauce and dashi. Bring to boil.
Pour soup on onion and bring to boil.
Drop in allthe cut tonkatsu and cook for a couple of minutes.
Lower fire a little so that the soup does not boil. Pour the eggs well-beaten and add trefoil. Cover and cook on a medium fire for about a minute.
Eggs should be cooked on top but still half-cooked under. Make sure the eggs fill the spaces betwen the pork cuts.
Fill each bowl with steamed rice and cover each with tonkatsu and omelette. Pour the left over soup over the top. Add dry seaweed on top and serve!
OTHER KATSUDON SAMPLES:
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SHIZUOKA GOURMET 
Oiiiishi sooo!
Thanks for this – reminds me of my Numazu days.
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You are most welcome!
When were you in Numazu?
Best regards,
Robert-Gilles
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Mannnny moons ago – 1989/90. I fell in love with the city and the people, I still dream about it.
There used to be a place that served Natto-Karaage that was out of this world.
HELLO NUMAZU! I still dream about it.
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I often go to Numazu for to reasons:
Baird beer, the best Microbrewery in Japan!
Takashima Sake Brewery (Hakuin masamune), known all over Japan!
on top of that superlatuve fish and seafood, of course!
interestingly enough,natto karaage was the first dish that convinced me natto was great food!LOL
Do you have a blog?
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No, I don’t have a blog (not one about food).
I remember a number of nights spent at the Suntory Jigger Bar. I taught in the surrounding area in Mishima, Yoshiwara, Fuji-Shi, Atami…wonderful area. Best sashimi ever! Loved the people – took me awhile to get used to the dialect though.
How long have you lived in Japan?
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This tonkatsu looks amazing. I can almost smell it, no kidding, domo!
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Dear Keri!
dou itashimashite!/You’re welcome!
Cheers,
Robert-Gilles
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What a lovely dish? It sounds so good. Love the idea of the tonkatsu over the rice. I love one-dish meal. Thanks for showing.
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Dear Mary!
You are most welcome!
Like you, the Japanese love single-dish meals!
Cheers,
Robert-Gilles
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This looks wonderful! But I’m just wondering… why villains under investigation…?
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Dear Frank!
Greetings!
During the interrogation, villains and policemen are supposed to take a break. This is when the katsudon appears as lunch for everyone!
Cheers,
Robert-Gilles
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