Best Katsudon Recipes

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KATSUDON



Katsudon image

Katsudon, the beloved Japanese fried pork cutlet rice bowl, is the ideal all-in-one dish if you have leftover tonkatsu in the fridge and want a quick and filling meal or snack. People generally don't make tonkatsu specifically for katsudon (relying instead on leftovers or store-bought versions)--but you certainly can. Traditionally, each serving is cooked separately, though two servings can be cooked in a larger skillet. If you're hungry for more eggs, feel free to use two per person, keeping in mind it may increase the cooking time.

Provided by Food Network

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 10

2 tablespoons soy sauce
1 tablespoon mirin
2 teaspoons sugar
1/2 teaspoon instant dashi powder, such as Ajinomoto's Hondashi (see Cook's Note)
1/4 onion, thinly sliced
One 4- to 6-ounce piece tonkatsu (fried pork cutlet), about 6-by-1/2-inches, cut crosswise into 1/2-inch-wide slices
1 large egg, beaten
1 heaping cup steamed white rice
1 scallion, thinly sliced
Shichimi togarashi, for serving, optional

Steps:

  • Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes.
  • Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you're using just-cooked tonkatsu, you can skip this step.)
  • Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It's better to slightly undercook the eggs than to overcook them; they'll continue to set after they're removed them from the heat.)
  • Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.

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

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 (PORK-CUTLET RICE BOWL)



Katsudon (Pork-Cutlet Rice Bowl) image

Katsudon is a comforting, belly-warming dish from Japan, composed of sliced pork cutlets simmered in a dashi-based broth with onion and eggs and served over a bowl of warm rice. It's an ideal way to use up leftover cutlets from the refrigerator, but it's even more rewarding when it's made with fresh, warm cutlets, and it comes together quickly enough for a weeknight. Variations of katsudon can be found on restaurant menus and home kitchens - and in anime. This recipe includes an optional addition of frozen peas, inspired by the main character in "Yuri!!! on Ice," whose parents serve katsudon with peas at their fictional inn. But it takes some delicious real-life cues from the work of Nancy Singleton Hachisu (who adds a small amount of julienned ginger to her broth, brightening it) and from the chef Tadashi Ono.

Provided by Tejal Rao

Categories     meat, steaks and chops

Time 30m

Yield 2 servings

Number Of Ingredients 18

4 cups water
1 piece kombu, about 5 inches by 6 inches
1 ounce bonito flakes
2 pork-loin cutlets, 1/2 inch thick
1/2 cup flour
1 egg, lightly beaten
3/4 cup panko
Salt and pepper
Vegetable oil, for deep-frying
2/3 cup dashi
2 tablespoons soy sauce
2 tablespoons mirin
1/2 cup white onion, thinly sliced
1 piece ginger, 1 inch thick, thinly sliced and cut into strips
1/4 cup frozen peas (optional)
4 eggs
White rice, to serve
2 scallions, thinly sliced

Steps:

  • To make the dashi, bring the water and kombu up to a simmer, then turn off the heat. Fish out the kombu, then add the bonito, and allow to steep for 2 or 3 minutes. Skim off any scum on the surface, and pour through a fine-mesh strainer. Keep in the fridge.
  • To make the cutlets, put the flour, egg and panko in three separate wide bowls. Generously season each cutlet with salt and pepper on both sides. Dip them, one at a time, in the flour, then the egg, then the panko, making sure each cutlet is totally covered in crumbs. Pour vegetable oil into a large, wide skillet until it's just under an inch high, and set over medium-high heat until it reaches 350 degrees. Fry cutlets until golden brown and crisp, turning after 3 minutes, and frying for a total of 6 minutes. Set on a wire rack to cool, then slice into 1/4 inch thick pieces.
  • In a large skillet over medium heat, add 2/3 cup dashi, soy sauce, mirin, onion, ginger and peas, if using. Bring to a simmer, then turn the heat down to low and cook for about 5 minutes, until the onion has softened. Carefully place the sliced cutlets on top of the onion and broth. Cover, and cook for 3 more minutes.
  • Crack eggs into a small bowl, and beat them with a fork, then pour all along the top of the cutlets. Don't stir, just cover and cook until the eggs are just about set but still slightly wobbly. To serve, heap rice into bowls, then slide cutlet slices, eggs and broth on top of each. Sprinkle with scallions.

Nutrition Facts : @context http, Calories 787, UnsaturatedFat 26 grams, Carbohydrate 54 grams, Fat 40 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 10 grams, Sodium 2261 milligrams, Sugar 3 grams, TransFat 0 grams

KATSUDON



Katsudon image

This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

Provided by chia2160

Categories     Chicken Breast

Time 44m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb pork cutlets or 1/2 lb chicken cutlet
1 1/2 cups basmati rice
2 onions, sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce
2 tablespoons sugar
4 slices ginger
6 eggs, beaten
1/4 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper, to taste
2 -3 cups panko breadcrumbs
1/4 cup oil
chopped scallion (to garnish)

Steps:

  • Prepare rice, set aside to keep warm.
  • Simmer onions, broth, mirin, soy, and seasonings in a large pan over low heat for 15 minutes.
  • Meanwhile beat the eggs in a large bowl.
  • Mix flour, salt and pepper in a plate and pour panko in another plate.
  • Dredge pork in flour, dip into eggs, dip into panko--- then dip into eggs again and back into panko. Double dipping insures a nice crust.
  • Cook in oil until browned on both sides, drain on paper towels.
  • Dip cutlets into broth, warm for 1 minute, slice and serve over rice, ladle onion broth over, sprinkle with scallions.

Nutrition Facts : Calories 900.9, Fat 28.5, SaturatedFat 6.1, Cholesterol 316.4, Sodium 3320.8, Carbohydrate 114.9, Fiber 6.4, Sugar 14.3, Protein 42.7

PORK CUTLET "KATSUDON"



Pork Cutlet

I got this recipe from a Japanes friend of mine. "OISHI DE'S NEH" Katsudon is a deep fried pork cutlet coated in pillow-soft, lightly scrambled eggs served over rice and seasoned with a thin dashi-soy sauce-mirin-sugar sauce. Even though I didn't grow up eating this dish, it just exudes comfort. Pork. Egg. Rice. A simple...

Provided by Connie "Kiyu" Guerrero

Categories     Pork

Time 1h5m

Number Of Ingredients 21

1 pkg pork chop (4 pcs. thin cut)
5 large eggs
1 c japanese parsley (for garnish)
1 c green onions (sliced 1/4
1 medium onions (sliced/divided)
1 clove garlic (chopped/divided)
1 1/2 c flour (for coating)
1 c water (divided)
1 pkg panko bread crumbs
3 c cooking oil (for frying)
1 pinch salt and pepper
PORK CHOP PREP
1/4 c soy sauce (light kikkoman)
1/8 c mirin
1 Tbsp dashi grated
1/4 tsp sugar
1/4 c water
1/4 c slice onions
1/4 c green onions
1/4 tsp garlic (chopped)
TENDON SAUCE

Steps:

  • 1. Divide 1 egg in half. Add a fourth of the water and beat lightly. Sprinkle a pinch of salt and pepper on the chop and rub. Coat the chop with flour using the brush to evenly spread the coating.
  • 2. Heat the oil to 360 degrees F. Put the coated chop in the egg wash on both sides. Then add panko crumbs on a separate platter. Generously coat the chop with panko. Drop into the hot oil to fry. Stirring around until golden brown, then turn to cook the other side.
  • 3. Tendon sauce: (Use a medium frying pan) Add mirin, dashi grated, soy sauce, garlic, slice onions, sugar and water. Cover the pan and let it come to a boil on medium heat. Reduce the heat and let it boil about 3 more minutes. Place the pork cutlets in the sauce and cover the pan for another 20 seconds.
  • 4. Crack 1 egg and lightly beat the yolk. Pour onto the pork chop and add the green onions on top of the cutlets. Cover the pan and cook on High heat for about 20-30 seconds more. Remove the pan from the heat. Set aside with lid on.
  • 5. Scoop cooked hot white rice in a bowl. Scoop the cooked pork chop from the frying pan and place over the rice. Add parsley for garnish and cover the bowl with a plate and let it steam.
  • 6. REPEAT THE ABOVE STEPS FOR THE REMAINING PORK CHOPS. (Use the divided ingredients for each pork chop)

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

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

CHICKEN KATSUDON



Chicken Katsudon image

From Cooking with Dog Youtube recipe. During this recession, it is way too expensive to visit the local Japanese restaurant for this famous dish. So why not make your own katsudon at home? You'll save money and you won't be left wondering what kind of food went into making this dish. Preparation and cooking times are approximate and will vary from person to person. NOTE: This recipe tastes extremely good when made with Takara mirin and Kikkoman low sodium soy sauce. You can find out more about Takara mirin at this website: http://www.takarasake.com/products/mirin.htm

Provided by sa_randall

Categories     One Dish Meal

Time 45m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 15

4 ounces skinless chicken breasts
1 egg
1/2 teaspoon water
2 tablespoons water
1/4 teaspoon dashi
1 tablespoon low sodium soy sauce
1 tablespoon mirin (preferred brand ( Takara)
1 teaspoon brown sugar
1 tablespoon onion (minced)
1 cup calrose rice (already cooked)
2 tablespoons rice flour
4 tablespoons panko breadcrumbs, flakes
mitsuba
salt
pepper

Steps:

  • Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
  • Cut the onion and mitsuba (Japanese parsley) into small pieces.
  • Place flour in one tray and panko flakes in another tray.
  • Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
  • Crack the egg into a small bowl.
  • Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
  • Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
  • Dredge the chicken in the flour. Shake off the excess.
  • Then coat the chicken in the egg/water mixture.
  • Afterwards, coat the chicken in the panko flakes.
  • Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
  • Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
  • In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
  • Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
  • Remove from the heat and add the mitsuba to the top of the chicken.
  • Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.

Nutrition Facts : Calories 1138.1, Fat 9.2, SaturatedFat 2.6, Cholesterol 280.7, Sodium 1041.9, Carbohydrate 201.9, Fiber 7.6, Sugar 7.5, Protein 52.7

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