Donburi Katsudon (カツ丼) - Japanese Rice Bowl Topped with Tonkatsu: A Breaded Pork Cutlet

Introduction
Katsudon (カツ丼) is an iconic dish in Japanese cuisine, consisting of a breaded pork cutlet (tonkatsu) placed on a bowl of rice topped with savory broth and an omelette. This dish is not only comforting but also embodies the perfect fusion between the crispiness of the tonkatsu and the tenderness of the egg, all bound together by a flavorful broth. It is a typical example of donburi (丼物), a type of Japanese dish where rice is served with various toppings.

History of Katsudon
Katsudon was created in the 1890s in Tokyo, likely at a traditional restaurant called "Sushiya," where slices of tonkatsu were served with rice. The idea of adding an egg to the dish gradually developed, and this is how Katsudon became a popular dish in both Japanese homes and restaurants.

Its name, "Katsu" (カツ), comes from "tonkatsu" (豚カツ), meaning a breaded pork cutlet, and "don" (丼) means a bowl of rice. It is a quick and hearty meal, often served to students, workers, and even athletes due to its high energy value. Katsudon also symbolizes victory, as the word "Katsu" is similar to "Katsu" (勝つ), meaning "to win" in Japanese, making it a dish particularly favored before exams or important events.

Famous Japanese Chefs and Their Influence on Katsudon
Renowned Japanese chefs, like Jiro Ono (the famous sushi master), have reinterpreted many traditional dishes, including Katsudon, placing a special emphasis on ingredient freshness and precision in technique. For example, selecting the right pork for the tonkatsu is essential. The best chefs often use high-quality pork and cook with special oil to achieve the perfect fry. Although Katsudon is a relatively simple dish, top chefs pay attention to every detail, from the thickness of the breading to the cooking of the egg and the preparation of the dashi broth.

Authentic Katsudon Recipe (カツ丼)
This recipe will guide you through the traditional steps to make an authentic Katsudon.

Ingredients for 4 servings:

• 4 slices of pork loin for tonkatsu
• Seto no Honjio (瀬戸の本塩): Bizen Okayama sea salt (Seto Inland Sea) – it has a mild and slightly salty taste.
• A pinch of pepper
• A pinch of light flour
• 2 beaten eggs
• Panko breadcrumbs
• Dashi broth: A Japanese base broth made from dried bonito flakes and kombu seaweed.
• 1/2 teaspoon of water
• 1 cup of soy sauce (醤油)
• 2 tablespoons of mirin (みりん) – sweet cooking sake
• 1 teaspoon of sugar
• 100g of onion (玉ねぎ), thinly sliced
• 2 additional eggs (for cooking)
• Mitsuba (三つ葉): Japanese parsley, for garnish

Preparation:

1. Prepare the pork slices:

   • Cut the pork loin into thin slices (about 1 cm thick).
   • Season the pork slices with salt and pepper. Coat each slice with light flour, dip in the beaten eggs, and then coat with panko breadcrumbs (パンコ).

2. Cook the tonkatsu:

   • Heat oil in a pan to 170°C.
   • Fry the pork slices for 4-5 minutes or until golden and crispy.
   • Drain the tonkatsu on paper towels and cut into 1-2 cm pieces.

3. Prepare the onion:

   • In another pan, thinly slice the onion and cook over medium heat until it becomes soft and translucent.

4. Prepare the broth:

   • In a small saucepan, combine the dashi, soy sauce, mirin, water, sugar, and bring to a boil. Let it simmer for 1-2 minutes to mix the flavors.

5. Add the eggs:

   • Slowly pour the beaten eggs over the broth with the onions and cook on low heat. When the egg is halfway cooked, add the pieces of tonkatsu.
   • Sprinkle with mitsuba (三つ葉) to add freshness and an herbal touch.

6. Final cooking:

   • Cover the pan with a lid and steam for 1-2 minutes to ensure everything is cooked, but the egg remains tender.

7. Assemble the Katsudon:

   • In each bowl, place a portion of steamed Japanese rice. Arrange the pieces of tonkatsu on the rice and generously pour the broth over it.

8. Serve:

   • Garnish with some mitsuba (三つ葉) for color and freshness, and serve immediately.

Tips for Perfect Katsudon:

• Choice of meat: The choice of meat is crucial. Opt for high-quality pork loin for a more tender and flavorful tonkatsu.
• Panko breadcrumbs: Use panko breadcrumbs (パンコ), which are lighter and give a crispier result than traditional breadcrumbs.
• Oil temperature: Keep the oil at the ideal temperature of 170°C to achieve golden, crispy breading without making the meat too greasy.
• Egg cooking: Do not overcook the egg; it should still be slightly creamy to create the ideal texture.

Conclusion:
Katsudon is much more than just a breaded pork cutlet dish; it is a comforting meal with a rich history. It perfectly combines the crispiness of the tonkatsu, the tenderness of the egg, and the depth of the broth, creating a unique culinary experience. Whether at a restaurant or prepared at home, Katsudon continues to capture the hearts of the Japanese and food lovers worldwide.

Sources:
For more authentic Japanese recipes, visit KimonoMom's YouTube channel or other renowned chefs.