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
Pork cuts: 4
Black pepper: to taste
Flour: 2~3 tablespoons
Breadcrumbs/Panko: 1~2 cups
Sugar: 1 tablespoon
Jaoanese sake: 50 ml
Sweet sake/Mirin: 50 ml
Soy sauce: 50 ml
Dashi (or soup stock): 100 ml
Onion: 1 large
Sesame oil: 1 tablespoon
Steamed rice: enough for 4 servings
Trefoil or other leaf vegetables (including thin leeks,…): chopped, to taste
Dry seaweed/Nori: Finely cut, to taste
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: