Japanese
Katsudon
by Gambero Rosso · 452K subscribers on YouTube
Hiro prepares Katsudon, a Japanese rice bowl topped with tonkatsu, simmered in a savory dashi broth with eggs and green onions.
- Difficulty
- medium
Ingredients
11 items- 1 pcsBracciolo di maiale senza ossapork loin slice, for tonkatsu
- Saltto taste
- Flouras needed
- 1 pcsEggfor breading; plus another for the topping
- PankoJapanese breadcrumbs; as needed
- DashiJapanese soup stock; about 100ml
- Salsa di soia giapponeseshoyu; to taste
- Mirinsweet rice wine; to taste
- 1 pcsSpring Oniongreen onion, sliced diagonally
- Riso giapponese cotto a vaporesteamed Japanese rice, for serving
- Shichimi togarashi(optional) — Japanese seven spice; to taste (optional)
Method
- Prepare the tonkatsu: season pork with salt, coat with flour, dip in beaten egg, and cover with panko breadcrumbs.
- Fry the tonkatsu in oil at 170°C for about 5 minutes until golden and cooked through. Drain and slice into thick strips.
- In a donburi pot (or small saucepan), combine dashi broth, soy sauce, and mirin. Bring to a boil.
- Add sliced green onions and let simmer for 1 minute.
- Place the sliced tonkatsu into the simmering broth.
- Pour beaten egg evenly around the tonkatsu. Cover and cook over low heat until the egg is just set (about 1–2 minutes).
- Serve immediately over a bowl of steamed Japanese rice.
- Sprinkle with shichimi togarashi (Japanese seven spice) to taste.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
