Dish

Katsudon

Katsudon is a popular dish in Japan, particularly in the Kanto region. It is made by cooking breaded pork cutlets and onions together, and then adding beaten eggs and a sweet and savory sauce. The dish is served over a bed of rice and is often garnished with green onions or pickled ginger. Katsudon is a popular comfort food in Japan and is often served in restaurants and cafes.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Katsudon originated in the Kanto region of Japan, where it is a staple dish. It was created by a restaurant in Tokyo in the early 20th century. Today, it is a popular dish throughout Japan and is often served in restaurants and cafes.

Dietary considerations

Katsudon is not suitable for vegetarians or vegans as it contains pork products. It may contain allergens such as wheat, eggs, and soy sauce. It is suitable for people who follow a high-protein diet.

Variations

There are many variations of Katsudon, depending on the region and the ingredients used. Some variations include using chicken or beef instead of pork, or adding vegetables such as mushrooms or bell peppers. Some people also add cheese or mayonnaise to the dish for added flavor.

Presentation and garnishing

To make Katsudon, it is important to use high-quality pork cutlets and to bread them evenly. The eggs should be beaten lightly and added to the pan slowly to ensure that they cook evenly. The sauce should be sweet and savory, and can be made with soy sauce, mirin, and sugar. The dish is often garnished with green onions or pickled ginger.

Tips & Tricks

When cooking the pork cutlets, make sure to cook them until they are crispy and golden brown. The eggs should be added slowly to the pan to ensure even cooking. The sauce should be added to the pan after the eggs are cooked. To make the dish more flavorful, add cheese or mayonnaise.