Vegetarian Katsudon

Ingredients

The main difference in this vegetarian adaptation of Katsudon is the substitution of pork cutlet with crispy tofu. By using tofu, we create a meat-free version that still captures the essence of the original dish. Additionally, we will be using vegetable broth instead of dashi, a traditional Japanese stock made from fish flakes, to keep the dish fully vegetarian. We alse have the original recipe for Katsudon, so you can check it out.

• 1 block of firm tofu (350g), drained and pressed 1 block of firm tofu (350g), drained and pressed
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) vegetable oil, for frying 1/2 cup (120ml) vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sugar 1 tablespoon sugar
• 4 eggs 4 eggs
• 4 cups cooked Japanese rice 4 cups cooked Japanese rice
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Pickled ginger, for serving (optional) Pickled ginger, for serving (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cut the tofu into rectangular pieces, about 1/2 inch thick.
2. 2.
   In a shallow dish, place the flour and coat each piece of tofu evenly.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Fry the tofu until golden brown and crispy on both sides. Remove from the skillet and set aside on a paper towel-lined plate.
4. 4.
   In the same skillet, sauté the sliced onion until translucent.
5. 5.
   In a separate bowl, whisk together the vegetable broth, soy sauce, mirin, and sugar. Pour the mixture into the skillet with the onions and bring to a simmer.
6. 6.
   Gently place the fried tofu into the simmering broth. Cook for 2-3 minutes, allowing the tofu to absorb the flavors.
7. 7.
   In a small bowl, beat the eggs. Pour the beaten eggs evenly over the tofu and broth mixture. Cover the skillet and cook for an additional 2-3 minutes, or until the eggs are cooked to your liking.
8. 8.
   Divide the cooked rice into serving bowls. Carefully place the tofu, onions, and egg mixture on top of the rice.
9. 9.
   Garnish with sliced green onions and serve hot. Optionally, serve with pickled ginger on the side.

Treat your ingredients with care...

• Tofu — Pressing the tofu before frying helps remove excess moisture, resulting in a crispier texture.
• Vegetable broth — Opt for a low-sodium vegetable broth to control the saltiness of the dish.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and a pinch of sugar.

Tips & Tricks

• For extra crispiness, you can double-coat the tofu by dipping it in beaten egg and then coating it with flour before frying.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering broth.
• Feel free to add your favorite vegetables, such as sliced mushrooms or bell peppers, to the dish for added flavor and nutrition.
• Serve the Katsudon with a side of miso soup and a simple cucumber salad for a complete Japanese meal.
• Leftover Katsudon can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Vegetarian Katsudon hot over a bed of steamed Japanese rice. Garnish with sliced green onions and pickled ginger for added freshness and tanginess. This dish pairs well with a side of miso soup and a simple cucumber salad.

Presentation advice

To present the Vegetarian Katsudon beautifully, arrange the tofu, onions, and egg mixture on top of the rice in an aesthetically pleasing manner. Sprinkle the sliced green onions on top for a pop of color. Serve in individual bowls to showcase the layers of flavors.